What can I say about meatloaf that hasn’t already been said a bazillion times?
Well shockingly enough I have opinions about the loaf of meat. I love meatloaf, it’s super hard to screw up, (bonus!), makes great leftovers, and brings me to a comfortable place of nostalgia which puts a smile on my face, and belly. Meatloaf is about as American as it gets, better than apple pie. Confession: I hate apple pie. I keep calling it meatloaf but really this recipe is chicken loaf, whatever. The type of meat you use doesn’t matter, it all works the same.
I’ve made a lot of meatloaf in my time, stuffed, used all sorts of different meats, sauces, and fillers. I even once had a vegan meatloaf, that was a dark period in my life. Because the mighty meatloaf has been recipe’d to death, I needed to add something to this to crank up the volume to 11. Looking around my cupboard I was trying to find inspiration to put the funk into the loaf. I wanted to go sweet, a little salty, sour, and spicy. Balsamic vinegar, hot peppers, ketchup, Worcestershire sauce and molasses would be the arsenal to make it happen. As I mixed them together in a coffee mug, (do you use a mixing bowl?), I was slightly unsure if my ratios were going to provide the flavor profile I was going for. To my pleasant surprise it was a winner the first time out of the gate. Sometimes it just all comes together. Unlike my dang seaweed salad recipe that I have been working on for a freakin’ month, it’s coming, maybe.
So that’s the story of this meatloaf. If you’re bored by your current loaf recipe, or just want something new, give this a try, you won’t be disappointed.
- For the Meatloaf
- 2 lbs Ground Dark Meat Chicken or Turkey
- 1/2 Cup Oatmeal
- 2 Eggs
- 1/2 Onion Grated
- 1 Clove Garlic Minced
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Salt and Pepper to Taste
- For the Sauce
- 1/2 Cup Ketchup
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon Molasses
- 1 Teaspoon Worcestershire Sauce
- 1 Teaspoon Red Pepper Flake or 1/2 Jalapeno Pepper - Optional whatever ammount you want
- Combine all meatloaf ingredients , should be the consistency of a very wet meatball
- Refrigerate for at least an hour if not overnight *
- Preheat oven to 375
- Combine all sauce ingredients
- Form the meatloaf either in a bread pan or on a cooking tray in a uniform shape *
- Spoon sauce over top until the entire loaf is covered with a glaze
- Bake covered at 375 for 30 minutes
- Spoon any left over sauce over top
- Remove cover and continue cooking until your thermometer reads 165 degrees
- Let the meatloaf rest for 10 minutes, slice and serve
*It's best to let it sit overnight so the oatmeal can really absorb the moisture. But if you don't have the time it will be ok. *I like doing a free form meatloaf that way you can get the most glaze/crust