Ah meatloaf, just the mention suddenly transports me to an amazing, retro kitchen outfitted with muted, pastel appliances and a Leave it to Beaver wholesomeness. This comfort dish is without question the go-to of our grandmothers for a weeknight family meal. Update this classic dish with fresh herbs like rosemary, thyme, and oregano for a loaf that’s so full of flavor; you’ll skip the ketchup.
RECIPE:
2 Ib lean ground beef
1 large egg
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 T Worcestershire sauce
1 T Sriracha sauce
1/4 cup Panko
1 t chili powder
1/2 t cumin
1 T fresh rosemary, chopped
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1 T fresh oregano chopped
salt & pepper
Topping:
3/4 cup ketchup
1/4 cup brown sugar
1/2 T fresh rosemary, finely chopped
METHOD:
1. Pre-heat oven to 350 degrees. Combine beef, onions, pepper and garlic in a large skillet over medium heat. Cook until meat is browned and onions are translucent.
2. Transfer to a large bowl and add all of the remaining ingredients. Mix using a sturdy spoon or hands until the mixture is well combined and easily forms into a ball.
3. Place in a well-greased loaf pan and form to shape. In a small bowl whisk together ketchup, rosemary, and brown sugar. Top the loaf with the mixture and place a rosemary sprig in the center for garnish. Cook for 40-45 minutes or until done throughout and bubbling. Allow to cool 10 minutes or so before serving.
