Meatloaf just became cool again
Posted Oct 12th, 2014
When growing up, if I heard my mom say we were having meatloaf for dinner, I instantly groaned. I’m not sure where my spite for meatloaf came from, but it was large. Meatloaf for dinner typically meant the family was short on groceries, so any odds and ends from the pantry (leftover crackers, the last squirt of the ketchup bottle) were thrown together for a meal.
So when I found the Best Choice meatloaf recipe on the back of the Bread Crumbs box, I wasn’t exactly excited for it. I figured I’d give it a try; after all, there are not many foods I don’t like and I give them all the benefit of a second taste. Plus, I had never actually followed a meatloaf recipe before now.
I have to admit even though it’s messy; meatloaf has always been fun to make. You just dive your hands right into the ingredients. This particular meatloaf recipe calls for a combination of sweet apple juice and savory Italian seasonings. The mixture is just perfect for a flavorful main dish. So low and behold, I’m a meatloaf fan! And my dining companion agreed. This is an easy, but absolutely delicious recipe.
1 lb lean ground beef (I used venison)
1 Best Choice egg
½ cup Best Choice Plain Bread Crumbs
1 TBSP Best Choice chopped dried onion (I cut a fresh onion into larger pieces, because I’m an onion fan!)
¼ cup Best Choice apple juice
1 tsp Best Choice parsley flakes
1 tsp Best Choice oregano leaves
1 tsp Best Choice basil leaves
1. Preheat oven to 350 degrees F.
2. In a large bowl beat egg, apple juice, parsley, oregano, basil, onion and bread crumbs until smooth and bread crumbs no longer clump.
3. Add ground meet and mix by hand until egg mixture is completely incorporated.
4. Shape into a loaf and cook in a 9” loaf pan for 45-50 minutes or until center is no longer pink.
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