A fond memory of my childhood was our special meal of meatloaf, potatoes and peas that we always had when my grandparents were coming over for dinner. I’m not sure if the best part was finishing my potato by slathering butter on the empty skins or having meatloaf sandwiches the next day.
In the health food nut days of old moms were soaking the egg shells in something, crushing them up and hiding them in meatloaf. That was that generation. With my generation it was just meatloaf (sans egg shells). The only hiding I did with my kids was crushing a pill they needed to take, slicing a Tiger’s Milk Bar open, sprinkling the power inside and pressing the bar back together. But now my youngest son chops vegetables (even broccoli) really small and sneaks them in his meatloaf so his boys don’t know.
Here’s the basic recipe. Throw whatever you want in the food processor. I hear mushrooms work.
Classic Glazed Meatloaf
- 2 pounds ground beef or ground dark turkey meat
- 1 medium onion, cut in pieces
- 1 small green bell pepper, cut in pieces
- 2 egg
- 4 slices regular or gluten free bread (see Nutritious Gluten-Free Sandwich Bread), broken into pieces (oats work too)
- 2 teaspoon sea salt
- 2 teaspoon cumin
Line the bottom of a broiler pan with foil for easy clean up. Place meat in a large bowl. Place all other ingredients in a food processor and process until smooth, scraping down the sides with a rubber spatula so there aren’t any big pieces. (You want about 1 cup of this mixture per pound of meat.)
Pour over meat and mix well using a fork. Slide meat on to broiler pan and mold into a loaf using a fork. Bake in a 350 degree oven for 55 minutes. Ice with glaze below and bake an additional 20-25 minutes. (Cooking time may vary with different ovens. The meatloaf should be well done, brown, all the way through. I prefer to overcook it rather than under.) Let sit 5 to 10 minutes before slicing.
For glaze mix all these together in a small bowl.
- 2/3 cup catsup
- 2 tablespoon honey or brown sugar
- 1 teaspoon dry mustard
Choose medium sized russet potatoes that are evenly brown colored with no hews of green and no sprouts. The green and sprouts are toxic. If you aren’t going to be using the potatoes right away, store them in a cool closet out of the light. Scrub the potatoes and dry. Rub them with avocado oil and sprinkle them all over with salt. Pierce them three times about an 1/8 inch deep with a fork to keep them from exploding in the oven. Place on a foiled lined cookie sheet and bake in a 425 degree oven for 1 hour or until you can squeeze the sides and they are soft inside.
Slice the potato down the middle and pinch each side with your forefingers and thumbs to spread open. Season with salt and pepper, place a pad of butter in the middle, add a dollop of sour cream and sprinkle with snipped chives or sliced green onions.