Until last year, I had never made a meatloaf and as far as I can remember never saw my Mum make one either. It was not a staple in our family growing up but has definitely become one in the past few months. My husband and I didn't eat meat for a few years at all and then when we started to incorporate it back into our diet I started buying grass-fed organic beef from a small local farmer. I bought a couple of pounds of the ground beef and asked around on a cooking message board for a good meatloaf recipe. The following is a compilation of the replies I got as well as a few tweaks here and there of my own. I really prefer the taste of grass fed / organic beef and highly recommend you use it as well. I find it more moist and much more flavourful.
Ingredients & Preparation: Yields one 9"x5" loaf
- 2 lbs grass fed / organic ground beef
- 1/2 cup milk
- 2 eggs
- 3 slices brown or white bread made into crumbs (use a food processor)
- 2 tbsp Dijon mustard
- 1-2 tbsp dried oregano
- 1-2 tbsp dried basil
- salt and pepper to taste
- 1/3 cup of ketchup
- 1/3 cup barbecue sauce
- 1-2 tbsp brown sugar, if desired
Serve with mashed potatoes and peas for a real comfort food meal.
Mashed Potatoes with Leeks & Greek Yogurt
I like to add leeks and plain Greek yogurt to my mashed taters. It makes then slightly tangy and very flavourful. Peel and boil your potatoes (4-6 depending on size) as you normally would, then in another pan saute about 4 leeks (only the white & light green part) in some butter until they are translucent. Add a little salt & peppeer plus 1/2 cup of stock (chicken or vegetable). Cook for another 3-4 minutes. Once your potatoes are done, mash up with some butter, milk, Greek yogurt (about 3/4 cup) and add the leek mixture. Stir to incorporate all the ingredients. Delicious!