Mom’s Meatloaf

A mingling of herbs and spices along with a rich tomato-based sauce wrap into a delicious medley of meats, delivering a perfectly tender and succulent bite. Scoop up a spoonful of mashed potatoes, layer on the meatloaf and enjoy comfort food at its finest!

We seem to have a love it or hate it relationship with meatloaf. My Grandmother, Grace Pearl, made a fabulous meatloaf. I remember her soaking breadcrumbs in half and half then mixing the meat together, before covering the top with that delightful lightly sweetened sauce.

My Mom also made wonderful meatloaf. Anytime Mom made meatloaf, she would make two and send one home for Emily and me. With the influence of my history with meatloaf, I’ve always been in the “love it” camp. But I understand why some are in the “hate it” camp. I’ve tasted meatloaf that was simply that, a loaf of meat. Two mistakes people tend to make with meatloaf are little to no seasoning and using the wrong type of meat. Meatloaf needs seasoning and spices. Mixing in more than one type of meat brings a tenderness plus layers of flavor you can’t get with just ground beef.

You want lean meat, not the 80/20 (80 percent lean to 20 percent fat content) you find with ground chuck. Remember we’re not making hamburgers. I always start with a ground sirloin, which is typically 90-92 percent lean. Then add a combination of lamb, veal or pork to bring out a depth of flavor. I typically use three types of meat. Herbs, seasoning and spices including allspice, dry mustard, parsley, and sage bring out the best of these meats. Wrap the seasoned tomato-based sauce into the meat to deepens those flavors.

This meatloaf will make you join the “love it” camp!

Mom’s Meatloaf

This recipe makes two – one to cook now and one to freeze for later.

2 bottles chili sauce, 12 ounces each

½ cup brown sugar

½ teaspoon dry or ground mustard

½ teaspoon ground allspice

3 extra-large eggs

⅔ cup half and half

1-½ cups bread crumbs, or 2 cups if you’re using panko crumbs*

½ cup finely chopped onion

1 teaspoon dried parsley

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 teaspoon dried sage

½ teaspoon lemon pepper

1 pound ground sirloin

1 pound ground lamb

1 pound ground veal or pork

In a small bowl combine the chili sauce, the brown sugar, dry mustard and ground allspice. (Turn the bottles of chili sauce upside down to capture all the sauce, you’ll have about 1-¼ cups per bottle.) Stir together making sure the brown sugar and spices are mixed.

In a large bowl add the eggs, the half and half, the bread crumbs, chopped onions, parsley, kosher salt, black pepper, dried sage, and lemon pepper. (*If you’re using Panko breadcrumbs use 2 cups or a bit more to bind the meat together. You don’t want the meatloaf mixture to feel “wet”.)

Add 2 cups of the tomato-based sauce and the ground meat. Using a large spoon or your hands, gently mix together and until the mixture is well combined.

Divide the meatloaf mixture between two loaf pans or small baking dishes that have been sprayed with a cooking spray. Shape into loaves then smooth the tops. Spread the remaining tomato-based sauce over the tops.

Bake at 350 degrees for 1 hour or until the internal temperature reaches 160-degrees. Let the meatloaf rest for about 10 minutes before serving.

If you freeze one, wrap it tightly in plastic wrap, then in foil. Thaw in the refrigerator overnight before baking. If your loaf pan is not metal and is still cold to the touch, place it on a baking sheet before popping it into the oven. Add an extra 10 to 15 minutes cooking time.

Makes two meatloaves.