Cooking with Chef Jo: Meatloaf

I make meatloaf several different ways, but since I've moved here I hide extra vegetables in it for Mel. She eats vegetables grudgingly. I'm talking about 2 TBS servings. I look at vegetables as medicine and a way to get all my essential nutrients without taking vitamin pills. Any serving less than half a cup per serving just won't cut it. In my case, it's more like a cup of each vegetable I'm serving to 1/2 a cup of meat. Yeah, I love me some veges! But today, I'm giving you my standard recipe.

My favorite way to eat meatloaf is the day after I make it. I love meatloaf sandwiches. I'll make meatloaf just to have sandwiches. Love it or hate it, mine does the body good. Great protein, healthy vegetables, and good fiber.

Meatloaf
Serves 6

What you'll need

1 lb  ground beef, 90/10 if you can get it
4 slices of bacon, I use turkey bacon, chopped
1/2 lb ground turkey, veal, soft tofu, mashed beans or some other meat
1 cup oatmeal, rolled or quick
1/2 cup milk
1 small onion, finely diced
                                                             2 stalks of celery, finely diced
                                                             1 cup ketchup*
                                                             2 TBS soy sauce or Worcestershire sauce
                                                             2 tsp Jo's seasoned salt blend
                                                             2 TBS dried Parsley
                                                             1 TBS Oregano
                                                             1 to 2 eggs, depending on size and freshness*
                                                             2 carrots, grated
                                                             1/2 bell pepper, finely diced
*whatever leftover vegetables, blended in blender until pureed (for Mel's version)

* Notes- I make my own ketchup. We use so little of this condiment that 6 1/2 pint jars will last us a year.
Eggs vary in the amount of liquid of the egg white. The older the egg the thinner the whites. You want a consistency that the meat holds it's shape.

Putting it together

• Crumble the meats in a bowl.
• Mix the ketchup and soy sauce together in a small bowl and set aside.
• Mix oatmeal, milk, eggs, herbs, and seasoned salt together in another bowl. Set aside for 15 minutes.
• Add vegetables, half the ketchup mixture, and oatmeal mix into the meat. Work until well mixed.
• Line a loaf pan with parchment paper.
• Form into a loaf. Be careful to not over work the meat. This will make it tough.
• Bake 350 degrees for 20 minutes.
• Brush remaining ketchup mixture over the top of the loaf and drain any grease from the pan.
• Raise oven temperature to 400 degrees and bake for 10 minutes.
• Remove from oven and allow to sit for 10 minutes before cutting and serving.

I usually will make several mini loaf pans for two serving meals and freeze the rest. I serve it with smashed sour cream and cheddar cheese potatoes. I want to taste potato pieces rather than baby food textured mashed potatoes. Green beans, or green peas, or broccoli with cheese sauce, or a salad. But like I said earlier, my main motivation for making meatloaf is for the sandwiches. Whole grain bread, cold meatloaf with a little ketchup/mayonnaise dressing, lettuce and tomatoes with a pickle spear on the side. I can make two thick sandwiches from one mini loaf pans. Just thaw and eat.

Enjoy!

Y'all have a blessed day!

Cockeyed jo