Meat Loaf

  Posted on December 16, 2009  by Leslie Blythe  No comments

Bob’s Your Uncle!

I was thinking about what I could write about that might be helpful over this holiday period. Especially, when relatives start flooding into town. You suddenly realize you need breakfasts, lunches and dinners on tap. It occurred to me that most people love meat loaf.

The following recipe (or use your own favorite recipe) can be made into mini loaves or use muffin tins to make individual servings sizes and throw them in the freezer. Then when your uncle Bob comes into the kitchen wanting some sustanance, you take it out and defrost / cook it in the microwave and voila – Bob’s your uncle! Bob is actually my uncle! It would make a nice lunch with a roll and simple salad.

Meat Loaf

Serves 10 – 12

2 lb lean ground beef
1 lb ground pork
1 large green bell pepper, minced (about 1/2 cup)
1 small onion, minced (about 1/2 cup)
2 large eggs, lightly beaten
4 cups soft breadcrumbs
3/4 cup finely chopped smoked ham
1/3 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup maple syrup
3 Tbs Worcestershire sauce
2 Tbs hot sauce
1 (15-oz) can tomato sauce
4 bacon slices

Stir together ground beef and next 11 ingredients in a large bowl just until combined. Shape mixture into 2 (9- x 4-inch) loaves; place in an aluminum foil-lined broiler pan.

Pour half of tomato sauce evenly over each loaf, and arrange 2 bacon slices over each loaf.

Bake at 350° for 1 hour. Let stand 10 minutes before serving.

Mini Meat Loaves: Shape mixture into 12 (2- x 4-inch) loaves, and arrange on a rack in a foil-lined broiler pan. Bake 40 to 45 minutes.

To make ahead: Omit tomato sauce and bacon. Wrap unbaked meat loaf in plastic wrap and foil. Freeze up to 1 month. Thaw in refrigerator overnight, unwrap, and proceed as directed.