comfort food
perfectly moist and flavorful every time!!

it’s meatloaf.  mister loaf.  the mac daddy of all the comfort foods. the guy who even manages to steal the show sandwiched between a couple of delicious bread slices on day two.  maybe you loved your mom’s meatloaf… maybe you hated it.  mine happens to be an adapted version of my mom’s already near perfect recipe. like everything i make, it has evolved over the years.  play around with it, yank it around and make it your own.  tonight my husband made it and he added a 1/4 cup of yellow mustard to the mix. it’s something i never would have considered doing, but hot dog was it delish!! he served it up with some Betty Crocker augratin potatoes and peas, and it made our thursday pretty solid.  hats off to meatloaf lovers across the board.


lightly combine a pound of pork and a pound of 92% lean ground beef in a big bowl.

pour a little milk over top to moisten. (maybe a 1/3 cup) -give a few minutes to soak in while you’re prepping other ingredients.

grate or finely chop a half of a large onion- and set aside.

mince 5 cloves fresh garlic

add generous squirt of Heinz ketchup. (maybe 1/4 cup if had to guess)

five or so generous shakes of worcheshire sauce

1 egg

1/2 tsp of black pepper

1 tsp of salt

heaping teaspoon of dried parsley

few shakes of Basil

1/2 tsp of dried thyme if you have it (if not, no worries)

Add all of these ingredients to the meat bowl. Add bread crumbs by feel, start with maybe a 1/4 cup- which may be enough actually,  and mix by hand to desired consistency and then shape like a loaf.  You’re kind of going back and forth between two hands over the bowl with the whole thing, patting it into shape. Place it in a round glass pyrex dish with a lid.  This helps lock in the moisture.  Add 1/4 cup of water around loaf. Cover and bake for one hour and 20 mins at 350 degrees…. or you could do 325 for two hours.  Time it out to best suit what you have going on.  Drain some fat/ juices out of the dish a couple of times during cooking. At end, let it rest 20 mins in the bowl you cooked it in, and then remove it to  a cutting board or serving platter.  Slice and enjoy!  YAY MEATLOAF!!