This is my base meatloaf recipe, and the very first thing I tried when I decided to start doing actual cooking instead of just warming up pre-made stuff in the oven or microwave. Although I alter it a bit, it's become one of my "go-to" recipes for when I need something quick and easy.
The first meatloaf I ever had was kind of ketchupy-tasting, so that's what my mouth looks for in a meatloaf. Therefore, I usually increase the amounts of ketchup and mustard by 50% (doubling the part that goes into the meatloaf mix, and leaving the glaze as is). I also quite liked it when I increased the sugar the same way, but I stopped doing that to try to keep some semblance of trying to be healthy! Also, instead of brown sugar, I use coconut palm sugar, which is healthier and tastes just as good. I try to add lots of different veggies, too, to make it a one-course meal that's easy to pack for lunch at work. Carrots are good, as are mushrooms, diced tomatoes, and chopped spinach.
2 users found this review helpful
May 11, 2013