here’s the thing about meatloaf.
up until about a month ago, i had never had it before. and to be honest, i didn’t think i was missing out. i even remember one day, when i was in junior high, asking my mom why she had never made us meatloaf. she told me that my dad didn’t really like it, so she just never made it. and i thought this made me lucky. because i always felt like kids complained about 2 things: leftovers and meatloaf. and while i didn’t understand the deal with leftovers – those were a luxury at my house – i was grateful that i never had to worry about eating meatloaf.
but ever since i started dating the boy, he has been telling me that i needed to make bobby flay’s meatloaf recipe. (he actually told me this the day after we met). he was actually incredulous when i told him that i had never had meatloaf ever. apparently it is one of his favorite meals.
so 8 months later, i searched bobby flay’s meatloaf on the food network’s website, we bought the ingredients, and i cooked it up. it wasn’t bad for my first meatloaf. but the boy wasn’t completely satisfied. you see, his friend’s mom has made him “bobby flay’s meatloaf” on a few occasions, but he said our meatloaf was only about 70% there. so he e-mailed her and asked her what she did differently. attempt #2 consisted of 1/3 bobby’s recipe, 1/3 her changes, and about 1/3 of what we decided to throw in.
and since i just could not keep this recipe to myself any longer, here it is.
i have to warn you though. you will become obsessed. i think we’ve been making meatloaf about once a week around here. so if you’re not a huge meatloaf fan, try this recipe. it will blow your mind. and if you’re already a meatloaf-lover, try it anyway. it will blow your mind.
1 T. butter
2 T. olive oil
5-6 cloves of garlic (finely chopped)
2 carrots (finely diced or grated)
2 stalks of celery (finely diced)
1/2 medium white onion (finely diced)
1 zucchini (finely diced or grated)
2 large eggs, slightly beaten
2/3 c. parsley (finely chopped)
1 lb. lean hamburger
1 lb. hot jimmy dean sausage
1 c. panko bread crumbs
1/2 c. parmesan cheese (grated)
1/2 c. ketchup
2 T. balsamic vinegar
1 T. worchestshire sauce
2 t. hot sauce (chalula)
2 T. BBQ sauce
2 T. steak sauce (A1)
1/2 c. ketchup
1/2 c. balsamic vinegar
1 T. worchestshire sauce
1 T. BBQ sauce
1 T. steak sauce (A1)
1 t. hot sauce (chalula)
* side note, if you don’t have all of these sauces, don’t worry. just remember that the ketchup and balsamic vinegar are the only 2 that you shouldn’t change.
preheat oven to 400 degrees.
heat the oil and butter in a large saute pan. add the garlic, carrots, celery, onion, and zucchini. saute vegetables until almost soft, about 5 minutes. salt and pepper vegetables, to taste. set aside to cool.
whisk together the eggs and parsley in a large bowl. add the meat, bread crumbs, cheese, sauces, and cooled vegetables. mix until just combined – it’s usually best to do it by hand. [side note: like i said, if you don’t have all of the sauces, don’t worry. the ketchup and balsamic vinegar are the most important. as for the rest of them, just throw in what you have. those were the sauces that we decided to use, to give it a little extra kick, so feel free to leave some of them out or add some of your own].
mold the meatloaf on a baking sheet. whisk together the ingredients for the glaze, and spread it across the entire meatloaf. cook for 1 to 1 1/4 hours. [use a meat thermometer if you have one].
ps. this recipe makes for delicious leftovers. so to those of you that have ever complained about leftovers or meatloaf as children, your mother just didn’t have the right recipe. no offense to your mother, i’m sure she’s a lovely person.
pss. how is my food photography coming along? i’m pretty proud of myself so be nice. but i have to tell you that cooking this meal took over 3 hours from start to finish – posing vegetables can be very time-consuming.
for more food + photography, check out more of my favorite recipes or visit my homepage.