Everyone loves meatloaf: it's easy, cheap, and delicious when made well, and there's nothing better than leftover meatloaf. However, it's easy to come up with a dry, bland meatloaf undeserving of the name. This recipe will solve your meatloaf problems for good: it's moist, delicious, and packed with flavor without overpowering the taste of good ground beef.
Despite the long ingredient list, this meatloaf is still quite speedy to assemble. Feel free to tweak the ingredients and seasonings to fit your taste - all of my recipes are intended as a baseline or general guideline for you to use as a starting point. I worked up this recipe by combining an old NYTimes recipe for Oliver Clark's Meatloaf (p. 554 of The Essential NYTimes Cookbook
), my mom's recipe, and the contents of my refrigerator; it's going to be my own starting point over the next few years as well.
This meatloaf gets high marks from both foodies like ewilhelm
, and from hungry toddlers. How can you go wrong?