Meatloaf is like blue jeans. You'll always have your favorite pair and while some are able to be dressed up for a night out, others are the most well worn, comfortable thing on the planet and the perfect comfort after a long day's work. This recipe is a household staple that is great the first night and perfect for sandwiches the next day!
What You Need
1 pound ground beef
1 pound ground turkey
1/2 cup bread crumbs
1/4 cup dried onion
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons red pepper flakes
1/2 teaspoon nutmeg
2 teaspoons dried rosemary
7 pieces of bacon
plastic storage container
1. Blend Spices:
Many meatloaves start out with an onion soup mix for the base (ask your Grandma). We like to start with the seasonings and toss them into our spice grinder and give them a whirl. You can add them as is if you don't have one, but this eliminates any strong flavors and creates a uniform texture and taste throughout the loaf (loaf is such an ugly word isn't it?).
Combine meat, breadcrumbs, egg and spices in a bowl until mixture is smooth and consistent. It should all blend together to make something that almost looks like Pate.
3. Line Container:
Line your plastic storage container (or whatever you have that's of the same size) with bacon, barely overlapping each piece.
Place half the meat mixture into the bacon container and press down firmly. This part is important, so make sure there's no air in the container. Dump out onto a parchment lined cookie sheet. One quick flip and it should pop right out! You can add bacon to the ends once it's been turned out if you so desire.
Bake in a 350F degree oven for 30 minutes. Increase temperature to 450F for an additional 15-20 minutes. The smaller size loaves will cook quickly, you're watching for your bacon to be crisp and the internal temperature 170F and remove from oven. If there appears to be too much grease on your cookie sheet during baking (a good amount will come out and that's ok, but if it's more like an ocean instead of a lake...) remove from oven, pour off as best you can and return to oven. Allow to rest for 15 minutes before consuming.
After you've packed the meat inside the plastic storage container lined with bacon, individual meatloaves can be frozen by simply adding a lid. Let them thaw in the refrigerator the night before and pop them in the oven when you return home from work! No mess, no fuss and it's the ultimate in comfort!
We topped ours with a quick mixture of ketchup, brown sugar, salt, pepper, worcestershire sauce, a splash of white vinegar and mustard powder. Just a dash of this and a dash of that, brush on your finished loaves and devour!
(Images: Sarah Rae Trover)