Mom! Where’s the meatloaf?
Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada
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Mom! Where’s the meatloaf?

Fall is in the air, and that means savoury smells coming from the kitchen too. We are getting into the season where we not only tend to gather for feasts with our friends and families, we are also settling into our routines again after a fun-filled summer.

Whatever the reason, I think we are all craving those tasty home-cooked meals again.

This week we are breaking out the timeless classic, meatloaf. It’s one of those low-cost, go-to recipes that you can serve any day of the week, and even with company. What we love about meatloaf is that you can freeze it pre-baked or unbaked – you can make a large batch and freeze some for a quick mid-week meal. The best sides are, of course, mashed potatoes, green vegetables and maybe even some gravy if you have the means to do so.

As a bonus we have also included a fun spin on the traditional meatloaf by infusing some of our favourite Asian flavours. This recipe can be served with wasabi-infused mashed potatoes, some steamed bok choy and a nice green salad. In the end, we just took the original recipe and added a few twists and turns along the way, so we encourage you to do the same and possibly come up with an interesting version of your own. Happy cooking.

 

Traditional Meatloaf

 

2 eggs, beaten lightly with a fork

1/4 cup sour cream

1 tsp Worcestershire sauce

1/4 cup bread crumbs

1 onion, chopped

1/2 cup carrots, chopped

1 cup shredded cheddar, parmesan or blue cheese

1-1/2 lbs ground beef

1 tbsp fresh parsley, chopped

1/4 tsp pepper

2 tsp salt

1/4 cup ketchup

1 tbsp grainy Dijon mustard

 

Beat eggs in large bowl, add sour cream, bread crumbs, onion, carrot, cheese, parsley, salt, pepper and beef, mixing well; pack into 9×5” loaf pan;

Combine ketchup and mustard, spread over loaf;

Bake in 375-degree oven for 45 minutes to an hour. Let stand 5-10 minutes, then remove from pan;

Serve hot or cold – make 8 hot slices or 12 cold slices.

A food processor comes in handy as everything can be chopped in it.

 

Asian Style Meatloaf

 

2 eggs, beaten lightly with a fork

1/4 cup coconut milk

1 tsp soy sauce

1/4 cup panko bread crumbs

1 medium sized onion, chopped

1/4 cup shredded carrots

1/4 cup shredded purple cabbage

1 tbsp minced ginger

1 tbsp minced garlic

1 tbsp chopped cilantro

1/4 tsp pepper

1 tsp salt

1-1/2 lbs ground beef

1/4 cup hoisin sauce

1 tbsp brown sugar

 

Beat eggs in large bowl, add all ingredients except for hoisin sauce and brown sugar, mixing well; pack into 9×5” loaf pan;

Spread hoisin over loaf, sprinkling brown sugar on top;

Bake in 375-degree oven for 45 minutes to an hour. Let stand 5-10 minutes, then remove from pan. Serve hot or cold – make 8 hot slices or 12 cold slices.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

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