Meatloaf is one of those classic comfort meals that you can really sink your teeth into, literally. It’s a dish that many of us have fond (or not-so-fond) memories of our moms and grandmas making, but it’s as relevant today as it was in decades past.
After all, feeding hungry mouths while pinching pennies is nothing new, and meatloaf make a few bucks go far. I also dig it because it’s so adaptable.
Meatloaf is far from just ground beef, bread crumbs and ketchup baked in a loaf pan. Any manner of ground meat or fowl can be used, singularly or in combination with others. It’s a wonderful meal to make when you need to use that ground meat you got on sale and can’t stand another burger.
To make my own version go the distance, I load it up with grated veggies. This also adds plenty of flavor, texture and visual pizzazz to what can otherwise be a pretty boring thing to look at. In the recipe here I use carrots and zucchini. You can use whatever you like and have on hand. If you’re a fan of mushrooms or caramelized onions, say, then throw them into the mixture.
Homemade meatloaf also rocks because it’s super adaptable for meal planning. The stuff freezes easily (uncooked or cooked), reheats well, and can be eaten the next day in a sandwich hot or cold.
If you’ve never made your own version of this classic dinner, here’s your chance. If you’re an old hand at it, try this version and see if it works in your own recipe arsenal.
Let’s make some meatloaf!