Meatloaf Revisited

Here’s one for Jeff’s files:

I’ve been feeling experiment-y in the kitchen.  Last night I made random chicken ala Deb, which turned out incredibly well.  Tonight, I decided to tackle meatloaf.  Normally I use this recipe but with ketchup instead of tomato sauce.  After Jeff’s post I got interested in the idea of spicing the thing myself instead of using using the ketchup as a shortcut, so I went back to tomato sauce.  So I threw the following in a loaf pan and prayed:

a pound and a half of 90/10 ground sirloin
an 8 oz can of tomato sauce
2 eggs (since they were on the small side)
between 3/4 c and 1 c of oatmeal
maybe 1/3 cup onion
a huge clove of garlic (2-3 regular cloves)

and added the following spices:
celery salt
black pepper
red pepper
paprika
cumin
oregano

I think it was the best damned meatloaf I’ve made yet.  Jay agrees that it had by far the best texture, but misses the sweetness and tomato-y-ness of the ketchup.  This could have been called “garlic meatloaf” without advertising at all falsely, as garlic was definitely the predominant flavor.  The other flavors blended into a pleasant mild-but-robust background.

Most importantly, it tuned out well enough that it will definitely be followed by further experiments.  I’ll keep you posted…

1. Actually, if you add about 1 teaspoon of sugar, it makes the tomato taste stronger, plus adds the sweetness of ketchup.

   Posted by  on  11/01  at  12:59 PM  from 
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