One of my husbands all time favourite meals is, Meatloaf, yup, homemade, from scratch, good old fashioned meatloaf.
When we were dating, and I was trying to get to his heart through his stomach, I started project Marry Me which meant I needed a knock your socks off meatloaf recipe.
It was the late 1990’s and the Internet was just starting to really get going, Food Blogs, and Tasty and Pinterest weren’t even a thought in anyone’s mind yet. LISTSERV’s and GeoCities Communities were cutting edge (I’m clearly showing my age and rambling here), so I started there, on the Internet with people I considered my friends; virtual, but still friends.
We shared recipes, gave feedback, tweaked and tested recipes together, and shared our results. I entered recipes into my software program, meticulously measured and took notes, made adjustments and tweaks. It was a labour of love, all in search of THE recipe that would win his heart.
It had to have good flavour, not bland, not too sweet, and the texture, that was tough. I didn’t want it crumbly, I wanted nice firm slices, but not dry or dense. Lots of requirements.
I think I must have tried at least fifty, yes FIFTY different recipe combinations before I came up with one that had the right flavour and texture. We had successes and failures along the way, and many delicious recipes, but none were THE ONE, until this one. I called it Marry Me Meatloaf, and we’ve been married for 20 years now, so it must be good!
Ketchup Glazed or Gravy?
We call this the great debate. For years, gravy was the only option. Liberally poured over both the meatloaf and into the “pool” in the middle of the mashed potatoes was THE way. As time went on, and we had kids, we did at times use the sweet glaze topping. I make a really basic ketchup and brown sugar, with a shake of dry mustard for my glaze and spread it on top for the last 15 minutes of baking.
Marry Me: Meatloaf
- 3 pounds extra lean ground beef
- 1/4 cup horseradish
- 6 tablespoons ketchup
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Dijon Mustard
- 3 whole eggs
- 3 cups dry bread crumbs seasoned or panko
- 1 1/2 cups evaporated skim milk*
- 3 teaspoons salt
- pepper to taste
- 2 large onions finely chopped
- 12 slices bacon -- cooked and crumbled
- Place all ingredients in a large bowl
- Place ground beef mixture in a 9X13 pan and spread evenly
- Cook in a 350F oven for about an hour.