One of my favorite meals from childhood was my mother’s meatloaf. My mama is a very talented cook and baker, if I do say so. She can probably make anything taste delicious. The only difficult thing about my mother’s recipes is that they’re all in her head. So when I asked her for her meatloaf recipe, this is what I got:
My meatloaf recipe –
essentially throw in a raw egg or two to the ground beef (about a pound)and some Italian bread crumbs (progresso is what I usually use) salt, pepper. Squish it all up with your hands so that it is well mixed and holds together. Shape it into a loaf and put into a baking dish, squeeze some ketchup on the top ( I usually do a fat stripe) and there you have it! Oh, don’t forget to chop some onion up and put that in too.
Hope YOU are having a good week too! XXX
Um. Okay. How many eggs? About a pound? Some breadcrumbs? What does that mean exactly? Anyway. I decided to experiment to attempt to actually quantify her recipe while also making it gluten/grain free. In the place of the Italian breadcrumbs, I used some almond meal and garlic powder, which gave it the flavor that I remember from days of yore.
1 pound ground meats (I used turkey because that’s what we had on hand,
but I think the recipe might be tastier with ground beef.)
1/4 cup almond meal
1 Tbsp garlic powder
1/4 tsp sea salt
Ketchup ( I used Trader Joe’s Organic Ketchup)
Sprinkle of oregano
First, I chopped the onions. I didn’t try too hard, because I like chunks of onion in my meatloaf.