Lindy’s Meatloaf

“If you are a meatloaf lover, this is your recipe. If you’ve never had a good meatloaf, try Lindy’s Meatloaf and you will have. Pure meaty flavor is enhanced by a few simple condiments and a fat reducing cooking method to create a perfect loaf”

Lindy’s Meatloaf

{The Making of Lindy’s Meatloaf}

It seems whenever I mention meatloaf I either get a yum or a yuck.

Well, I’m here to make it a total yum!

Lindy’s Meatloaf has been enjoyed by both lovers and haters.

Even the unsuspecting guest who was invited to dinner, unaware that meatloaf was on the menu, and who afterward said they always HATED meatloaf, ended up eating at least two, and sometimes three helpings.

And meatloaf purists say mine is one of the best they’ve ever had.

It’s mostly because I don’t muck it up too much, just gently flavor the meat (fresh ground is the best), form into a loaf and put it into a baking dish.

More on the dish later, let’s start with the meat.

  Beef with just a dash of pork

The meat is the key to this dish – the rest is just…filler.

I like to use freshly ground 85% beef in my loaf. I don’t want too lean, or the loaf will be dry.  You need some fat to keep it moist, but the cooking method I use allows the ‘fat’ to drain off. So even though we’re using 85% lean, rather than a 90% lean, the end results should be about the same.

But moister.

The pork I use is freshly ground pork tenderloin – a really nice lean pork.

Do not use pork sausage!

It tastes too much like …  pork sausage.

Lean ground pork.

The Mix

The mix is a simple blend of onions, parsley, ketchup, Worcestershire Sauce, with a dash of soy.  Salt, pepper and then, of course, our binders Italian Style breadcrumbs and a lightly beaten egg.

I don’t pre-cook the onion, they cook as the meat cooks and I like the way they turn out.

So does everyone else.

I do use quite a bit of parsley in my mix. I like parsley.

And again it cooks mellowing the flavor.

Over the years, and I’ve made this for years without a real “recipe”,  I just sprinkled and spread the mix ingredients over my meat in a big bowl.

I did measure them out for you…in exact measurements.

Please use these as a guide and adjust to your own personal taste.

So as always, LindySez, taste and adjust.

But how to test raw meatloaf?

This is what I do…

Take a small amount of the meat and place in a microwave safe dish. Microwave for about 30 seconds or until cooked.

Taste.

Does it taste good?

Could it use a bit more salt, or perhaps you would like more Worcestershire?

Another thing to check for…is it holding together?

If the meatball falls apart, you might need to add a bit more of breadcrumbs.

Remix, and test again.

Repeat until satisfied.

The Pan

One of the most important steps I take is to not use a “loaf” pan that keeps the meat cooking in its own fat; I use a baking dish which allows the fat to fall away from the meat. So rather than having the meat sit in fat – the fat melts out, leaving just pure meatloaf yumminess with lots of good crust.

See that crusty goodness?

When there is more than two of us, we fight over the ends.

YUM!

And no glaze needed.

And the left-overs?

Great sandwiches!

Lindy’s Meatloaf aka My Meatloaf is one of my son’s favorite dishes.

Of course, it must be served with the standards…sweet and sour red cabbage and mashed potatoes.

What you say?  Red Cabbage?

I thought meatloaf went with peas and carrots.

Well, in the world of Swanson TV Dinners it does, but if you’ve ever watched the movie A Christmas Story,  (one of our must-watch Christmas movies) you will see – they ate meatloaf practically every night, or so it seems, and always with mashed potatoes and red cabbage.

So I’ll say that is traditional.

Swanson’s is new wave.

I prefer traditional.

Welcome Home!

Lindy’s Meatloaf with Mashed Potatoes and Carrot with Caramelized Onions and Red Cabbage

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