Momma's Meatloaf
Meatloaf: the ultimate comfort food, adored for its hearty and homely touch. It has graced dinner tables for decades, capturing the essence of home-cooked perfection. This classic dish is not only a nostalgic throwback but also a versatile canvas for culinary creativity, allowing cooks to infuse flavors from their unique backgrounds and tastes.
Our meatloaf recipe promises a tender, juicy loaf packed with rich flavors and a delectable glaze that caramelizes beautifully in the oven. Whether you're gathering the family for a Sunday dinner, or simply looking for a satisfying weekday meal, this meatloaf will bring warmth and satisfaction to your table. Serve it up with a side of creamy mashed potatoes and bright, steamed vegetables for a truly comforting meal that goes back to the basics of good, wholesome cooking. Get ready to revisit an old favorite with a new twist that might just make this recipe a staple in your culinary repertoire.
Serves: 6 to 8
Prep time: 15 minutes
Total time: 1 hour 30 minutes
INGREDIENTS
2 tablespoons vegetable oil
2 medium yellow onions, medium diced
1 large green bell pepper, medium diced
8 ounces|225 grams tomato sauce
½ cup|125 ml whole milk
1 teaspoon dried thyme
1 tablespoon onion powder
1 teaspoon garlic powder
a few dashes Worcestershire sauce
24 ounces|680 grams ground beef
16 ounces|450 grams shredded sharp cheddar cheese
9 ounces|255 grams ground pork
1 cup|56 grams fresh breadcrumbs
2 large eggs, beaten
kosher salt and freshly ground black pepper, to taste
Preheat the oven to 350°F.
Heat oil in a large skillet over medium. Add the onions and peppers (if cut to the same size they will cook evenly and within the same time frame) and cook until soft, 3 to 4 minutes.
Transfer to a large bowl once cool enough to touch add your tomato sauce, milk, thyme, onion and garlic powder, and the Worcestershire sauce.
Then stir in the beef, 6 ounces of the cheese, the pork, bread crumbs (my mom used to use fresh white bread pulled apart so if you don’t have bread crumbs don’t sweat it) and eggs.
Season with salt and pepper and mix to combine.
Transfer to a loaf pan and top with the remaining cheese (or until it’s unforgivably covered).
Cover with foil and cook for 45 minutes, then remove the foil and cook 30 minutes more, or until a meat thermometer inserted reads 140°F. Let rest at least 10 minutes, then serve.