Old-Fashioned Meatloaf

Meatloaf is one of those meals I think I was no different from than most kids and dreaded meatloaf night. My grandma made meatloaf as a go to whenever company was over and we were often that company. Her house was a very strict "if it's on your plate you eat it", even when you weren't the one who plated your own meal. I would choke it down. Looking back on those meals I'm not sure what was off putting about it. Maybe the hardened ketchup on top? The fact that it was ground beef but nothing like a hamburger?

I remember going to restaurants with my father and anytime a waiter would mention the daily special being meatloaf he would ask in a joking manner, "Does your meat loaf?" He would be the only one at the table laughing hysterically. It wasn't until my late teen years that I started to understand what he meant. I do find it just as hysterical now as he did at the time.

Mr. Sideline Chef is a meatloaf man. I am still not a meatloaf fan. I do like it now but not a meal I just have to have. I won't order it out at a restaurant but I will steal a bite off of his plate and talk about how delicious it is looking down at my plate wondering if I'll ever become a meatloaf person like he is. After all, he is the one who has turned my mushroom hatred into a tolerance.

It is a rare occasion for Mr. Sideline Chef to request anything for dinner or any meal for that matter. The other night when making the grocery list he finally spoke up when asked if there was anything he was craving or just wanted... "You haven't made meatloaf in the last year. That would be nice."

I searched my favorite recipe website for meatloaf recipes and came across one I thought he would like. Mashed potatoes and corn were also requested side dishes. I couldn't just make plain mashed potatoes after coming across a recipe for mashed potatoes with caramelized shallots. I'll share the recipe tomorrow and hopefully you'll actually caramelize them and not blacken them like I did.

I prepared dinner and on a whim decided to invite our neighbors over since we haven't seen them in about a week and just wanted to catch up and allow our toddlers to play together. Dinner was delicious. My favorite part was the mashed potatoes with caramelized crispy shallots and Mr. Sideline Chef's reaction was, "It's good." He isn't one to react to food  tasting as a sensual pleasure. He inhales the food. I'm not even sure he tastes it. Our guest told me it was delicious and I sent him home with some leftovers for his wife since she was working.

The recipe for the meatloaf is going into the "for when we have guests" folder of my personal recipe book along with the Chicken Francese with Wilted Spinach. Looks like I am turning into my grandmother and having a meatloaf go to recipe and if you're the neighbors I apologize in advance.

Old-Fashioned Meatloaf

MyRecipes.com and Southern Living Magazine, April 2005

Makes 6-8 servings

Stars of the Show:

• 1 tbsp butter
• 3 celery ribs, finely chopped
• 1/2 large white onion, finely chopped
• 2 pounds lean ground beef
• 2 tbsp Worcestershire sauce
• 1/2 cup Italian-seasoned breadcrumbs
• 1/3 cup ketchup
• 2 tsp Creole seasoning
• 1 tsp Greek seasoning - Didn't have this on hand, couldn't find in our local market, and didn't have all of the spices on hand to make my own. I'm sure this would have added even more flavor to an already flavorful meatloaf without it.
• 1 tsp garlic powder
• 2 large eggs, lightly beaten
• 1 (8 oz) can tomato sauce
• 3 tbsp tomato paste
• 1 tbsp ketchup
• Garnish: chopped fresh flat-leaf parsley - I used dried since that was what I had.

And Action:

Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and saute 7 minutes or until just until.

Stir together the celery mixture, ground beef, 1 tbsp Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 10x5- inch loaf, place on a lightly greased aluminum foiled broiler pan.

Bake at 350° for 45 minutes. Stir together remaining 1 tbsp Worcestershire sauce, tomato sauce, tomato paste, and 1 tbsp ketchup until blended; pour evenly over meatloaf, and bake 10-15 minutes longer or until no longer pink in the center. Let stand 10 minutes before serving.