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Cook: Classic Meatloaf

It’s November, which means my favorite time of the year is here!  November brings with it fall foliage, pumpkin flavored things, warm drinks, and scarf and boot weather.  It also brings sickness, feverish kids coughing in my face, freezing weather, a landlord that still hasn’t turned on my heat, and, oh yeah, coughing. 

But let’s talk about the good things.  Let’s talk about the fact that after a dismal search last year, I have finally found the perfect black suede boots and have worn them every day since they arrived.  Let’s talk about how because the weather was so weird this year, the leaves are just now turning and when I look out my window, it looks as if I’m in a painting, all red and yellow trees.  Let’s talk about comfort food; warm hearty soups, baked goods, and, of course, meatloaf.
Side note, I went to Sur la Table recently and saw a meatloaf pan.  What makes it a meatloaf pan and not a regular loaf pan?  I’ll tell you.  It had a raised and vented bottom so that the meatloaf doesn’t sit in it’s own grease.  I’m generally against kitchen tools that only do one thing because of space, but this was pretty cool.
Meatloaf with mashed potatoes and brown gravy is so very good.
In other news: there are some new features here on the blog!  Look above, and you will see that I now have tabs!  When you’re sitting there, reading about what I cook, do you find yourself wondering more about me?  Do you wonder, what makes Hatsie tick?  Now you can find out.  Click the About Hatsie tab and read away!  You can also Contact Me and see what blogs I’m reading!  And?  Print Button below.  BOOM.
Also, this weekend is the first ever American Lamb Pro-Am!  Sunday I will be competing against my fellow finalists to see whose lamb dish is tops.  Did you want to come?  Tickets are still available!
Back to meatloaf, here’s the recipe:
Classic Meatloaf, with a Kick (adapted from
  • 4 slices white sandwich bread, torn into small pieces
  • 1/2 cup milk
  • 2 small onions, finely chopped
  • 6 cloves garlic, finely minced
  • 2 teaspoons fresh thyme
  • 1/2 cup grated Pepper Jack Cheese
  • 1/2 cup chili sauce, plus 1/2 cup for the glaze
  • 2 large eggs, lightly beaten
  • 1 pound ground pork
  • 2 pounds ground beef
  • salt
  • pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Honey
  1. Preheat oven to 350 degrees.  Line a baking sheet with foil and place a wire cooling rack on top.  Set aside.
  2. In a large bowl, combine bread and milk.  Let soak for 30 seconds.  Add onion, garlic, thyme, Pepper Jack Cheese, chili sauce, and eggs.  Mix to combine.  Add pork and beef.  Using clean hands and working from the bottom up, mix until just combined.  Be careful not to over-mix.
  3. Divide mixture in two and form two loaves.  Place loaves on wire rack and bake for 50 minutes.
  4. Meanwhile, make the glaze by combining remaining chili sauce, ketchup, Worcestershire sauce, Dijon Mustard, and honey.  Set aside.
  5. When the meatloaves have been cooking for 50 minutes, remove from the oven and pour the glaze over.  Use a pastry brush to make sure all of the tops and sides are covered in glaze.  Return to the oven and bake for 25-30 minutes more, until juices run clear and the meatloaf is cooked throughout.
  6. Let rest for 10 minutes before serving.

3 thoughts on “Cook: Classic Meatloaf

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