Dad's Deli Meatloaf
With surgery just a week away, I have been doing some heavy-duty cooking: stews and soups and the ultimate comfort food, my Dad’s Deli Meatloaf.
Meatloaf is an old-fashioned favorite, from toddlers to seniors. Easy to make in loaf pans or muffin tins, to freeze for those days ahead and to use in multiple tasty leftovers. Use veal or turkey for a lighter flavor or half beef and half turkey, as I usually do.
Eating meatloaf will remind me of my Dad and put me on the road to recovery!
Recipe and recpe print page link is below.
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Dad's Deli Meatloaf
1 medium onion, minced
2 garlic cloves, minced or 1 teaspoon garlic powder
2 eggs
1 cup spaghetti sauce
1 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
2 pounds chopped beef or turkey, in any percentages
1-1 1/2 cups breadcrumbs
1/4 cup ketchup
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In a large bowl, mix onion, garlic, eggs, tomato sauce, salt, pepper, celery salt, thyme, oregano, meat and bread crumbs.
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To make a loaf: Swirl the ketchup on the bottom of a loaf pan. Place meat mixture on top of ketchup and smooth. Swirl a tablespoon of ketchup on top. If desired, place slices of pastrami on top of meat. Bake at 350 F for 40 minutes or until meat is browned through.
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To make meatloaf in muffin tins: Swirl ketchup in bottom of each tin and smooth evenly with spatula. Take 2 tablespoons meat mixture and roll into a ball. Roll in breadcrumbs. Place in tin and flatten slightly. Drizzle ketchup on top and smooth with a spatula. Bake at 350 F for 25 minutes or until meat is browned through.
Expandthetable suggestions
Adding some flavor: Add 6 slices pastrami or 8 slices bacon on top of the uncooked meatloaf.
Add some hidden veggies: Grate ¼ cup carrots or zucchini to meat mixture.
Gluten free: Use gluten free breadcrumbs
