So, this is my first recipe uploaded to the blog! I think I will be uploading more of these as I go along, so that I can keep a record of some of our favorite recipes and hopefully inspire some you along the way! I have experimented with lots and lots of recipes before but have never make meatloaf. I was always thinking that it would be ‘too hard’ or ‘too complicated’ so I kept saying, “next time, next time”. I knew it was time to give it a go, when TJ came home one night from work and told me how all the other guys have meatloaf nights at their house once a week. It got me thinking, why haven’t I made this dish yet? So I looked up some recipes on Pinterest and asked some co-workers at work what their famous recipe was? I took a little bit of this and a little bit of that and created my own meatloaf. I’m sure it is nothing different than anyone else makes, but the recipe was kind of made up along the way….and surprisingly turned out great! TJ came home from work and said, “Well, the house smells like meatloaf…” So I guess that was a good start! 😉 First, I picked up a loaf pan from Shop Rite because I didn’t have one and thought it would be a good investment ($7 large loaf pan).
Jess’s Rockin’ Meatloaf
Ingredients:
-1 lb meat (I used beef)
– 1/3 red onion
– 2 stalks of celery
– 2 eggs
– Italian bread crumbs
– Garlic Powder
– oregano
-Soy Sauce
– Ketchup
– Honey
– Mustard
– Pepper
-1/2 (6oz) can tomato sauce
1. Pre-heat the oven to 350 degrees.
2. I chopped up 2 stalks of celery and 1/3 of a red onion. You can add as little or as much as you like, your preference. I left the vegetables a little bit bigger but you can chop them as fine as you like.
3. Combine the vegetables into a large bowl with the meat. 4. Add 2 eggs (I used only 1 because we only had one left, but recipe called for 2), bread crumbs, oregano, garlic powder, pepper, soy sauce, ketchup and mustard. (I know, I am really sorry that I don’t have the exact measurements of each item) I just added how much I thought looked right. Not too much, not too little. I put double the amount of ketchup that I did mustard- just added a little for flavor. After adding all ingredients, with clean hands, mix it all up! 5. Transfer ingredients into an oiled or pan sprayed loaf pan.
6. I prepared a glaze to go on top of the meatloaf with honey, mustard, ketchup and tomato paste. I only used half of a tiny can of tomato paste. I made sure not to add to much of each and then stirred all ingredients together. It’s better to start with a small amount and add more after. You will see once you cover the meatloaf if you made to little or too much glaze.
7. Once the oven is preheated to 350 degrees, you can put the meatloaf into the oven for one hour. I served the meal with honey glazed baby carrots and some instant mashed potatoes.. I know, next time I’ll make the REAL ones 😉 I also made a side salad with mixed greens, blueberries, 1 chopped up apple and craisins.
Honey Glazed carrots
Ingredients:
-2 lbs of baby carrots
-1 1/2 tsp salt
-4 tbsp of butter
-4 tbsp of honey
-3 tbsp packed brown sugar
-juice of 1/2 lemon
-ground pepper
1. Toss the carrots in a sauce pan, top with cold water & salt. Bring to a boil & cook for 15 minutes (or until tender). Drain & set aside.
2. Using the same saucepan, melt the butter over medium heat & then stir in the sugar & honey. Cook and stir until the sugar dissolves, then add the lemon juice & gently stir in the carrots. Continue to heat & gently stir the carrots until they’re hot & glazed.
3. Serve with black pepper & parsley (if you want, but I just used pepper!)
Enjoy!
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