Really craving all the comfort foods lately!
I don’t know if it’s because of the cold weather we’ve been experiencing here in South Carolina, or if it’s because of all the crazy that’s been happening in our world. But when things get crazy around me, gimme all the comfort food! Whatever the case, I have been cooking a lot more nostalgic dishes this winter. And this Classic Meatloaf recipe is a great one!
It reminds me of my mom’s meatloaf. She used to always make meatloaf growing up, and it’s just one of those dishes that instantly takes me back to childhood and gives me all the warm fuzzy feels. Let it be known, I make my meatloaf with lean ground beef which does tend to dry out the meat a bit more. You can always sub lean ground beef for 80-20 or 85-15, but I like to use leaner meat because it’s healthier. You do you, though! That is a part of the recipe that can be changed depending on your personal preference.
2 lbs lean ground beef (90/10 or 93/7)
1/3 cup baby bella mushrooms, diced
1 small yellow onion, diced
2 cloves garlic, minced
1/4 cup ketchup
1 Tbsp dijon mustard
1 Tbsp Worcestershire sauce
1 cup panko breadcrumbs, gluten-free
1. Preheat oven to 350 degrees. Prepare a baking dish with aluminum foil and spray with non-stick cooking spray for easy cleanup. Or use two bread pans prepped with non-stick cooking spray. (I like my meatloaf to have more of a crispy crust on it, so I prefer the baking dish cooking method, but do whatever you prefer!)
2. Dice the yellow onion and mushrooms. Grab a medium-large mixing bowl and beat two eggs. Then add your diced veggies, panko breadcrumbs, mustard, garlic, Worcestershire sauce, and ketchup. Add your ground beef to the mixture. Before mixing this all together, be sure your hands are clean and all rings are removed. Proceed to mix the meat and other ingredients together until formed.
3. Split the mixture into two large loafs and place in your prepped baking dish.
4. Cook for approximately 50 minutes to 1 hour until loaf reaches internal temperature of 160 degrees F.
5. Let stand for a few minutes before cutting into slices and enjoying! Serve with roasted potatoes and your favorite veggie.
Half the recipe for a smaller portion of meatloaf! Also, I use lean meat because I don’t want all the added fat, however this does tend to dry out the meat. You can always sub for less lean ground beef like 80/20 if you want it to be more juicy.
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