I really wanted to name this "the best meatloaf in the universe" but I thought that would be a little obnoxious...
BUT..It is an amazing recipe and the first meat loaf I've ever made that my husband ate.every.single bite. and asked for seconds, even thirds!
This recipe almost didn't happen tonight, while I was in the store this afternoon I was THAT mom with the screaming, tantruming 2 year old.
It was pretty bad, and almost made me too exhausted to cook.
But after some naps and a snack, the day started looking up.
Meatloaf is so versatile and great for so many reasons...
It's super economical, feeds a lot, you can jam pack it with vegetables and meat loving hubbies will aprove.
Even using the butcher's counter ground sirloin and pork, it was under $6.00 for 1lb of meat at Whole Foods.
If you keep a well stocked pantry the extra ingredients for this recipe is minimal.
For the base of the meatloaf you need:
1/2 lb ground beef (80/20 is best)
1/2 lb ground pork
1 large carrot or 7 pretrimmed (diced)
1/2 onion (diced)
1 clove of garlic (minced)
1 or 2 drops of Franks Red Hot
1 tablespoon celery salt
1 teaspoon paprika
1 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup seasoned breadcrumbs
Start by cutting up your veggies. In a large pot add 1 tablespoon of butter or canola oil and soften your carrot piece for about 2 minutes.
Add in your onions and cook until they start becoming transparent and the liquid has been absorbed.
Remove from the pot and set aside.
In a large bowl, break up the ground beef and pork, add in one egg and 1/4 cup of butter milk and your softened vegetables
Now add in your minced garlic, celery salt, paprika, franks,mustard powder, garlic powder and onion powder.
Form into a loaf and set in a baking dish and preheat the oven to 375
In the mean time start on your gravy/basting liquids
1/2 cup beef broth
1 cup chicken broth
1/4 cup creamy tomato soup
the other half of your onion, roughly chopped
a few drops worchestershire
pepper to taste
combine all ingredients in the pot where you previously softened the veggies and bring to a simmer, stirring to get those buttery bits of veggies incorporated.
Pour it right over your meatloaf and set it in the oven, uncovered for 20 minutes, basting every 10 minutes.
At 20 minutes your meatloaf will be nicely browned on top. Here, you can bast once more and cook another 5 minutes.
Flip over your meatloaf and bast the exposed side. If you are a perfectionist you can reshape the top with a spoon so that it doesn't look flat. Or just leave it, who cares.
Cook another 20 minutes, basting every 10 minutes or so. At the first basting interval, thicken up your gravy by slowly incorporating 1 tablespoon flour and whisking until smooth with a fork.
Cook until nice and golden brown and sauce underneath has thickened and veggies become tender.(yes of course I added some whole carrots to mine)
Take it out of the oven and slice. Serve with creamy mashed potatoes and ENJOY!