Thursday, March 31, 2011

Meatloaf

For comfort food, few things beat a good meatloaf unless it's a meatloaf sandwich.  I've had good meatloaf and ho-hum meatloaf.  I've made up my own recipes and I've tried many recipes from various sources.  I've been known to make this meatloaf just so we could have sandwiches.  It is, of course, delicious as dinner accompanied by whatever you like.  Tonight, we had the sandwiches on brioche slices that were lightly spread with mayonnaise.  Accompanied by a salad of mixed greens, spring onions and cherry tomatoes, it was outstanding.

Here's the recipe.  You may serve it as you like.


Meatloaf for Two (or more--just increase the ingredients and baking time)

8 ounces of ground chuck
2 Tbsp finely minced onions
2 Tbsp chopped flat-leaf parsley
3 Tbsp chili sauce
1 Tbsp Worcestershire sauce
Salt and pepper to taste

1.  Preheat the oven to 350.  In a large bowl, place the chuck, onions, parsley, 2 Tbsp of the chili sauce, the Worcestershire sauce, salt and pepper.  Mix together with a light touch.
2.  Form the mixture into a 6 by 3 inch oval and place on a baking pan.  Spread the remaining tablespoon of chili sauce over the meatloaf.  Bake for 25 to 30 minutes just until cooked through.
3.  Cover with foil and allow to sit for ten minutes if serving.
4.  If you've made the meatloaf for sandwiches, let it cool to lukewarm before cutting.  You may also refrigerate for easier slicing or another day.

ENJOY!