Monday, September 15, 2014

Not Lazy Meatloaf

Not Lazy Meatloaf

Hi, my name is Anita and I'm a recovering lazy meatloaf maker. Maybe you can relate, maybe not, but this is my story. I grew up eating and liking meatloaf. My mother made it and taught me to make it. We were a meatloaf eating family. When I grew up and began my own life, I continued to make meatloaf but that life got a little busy. Shortcuts began to creep in.

Not Lazy Meatloaf
The walk to the butcher shop became long after a hard day of work. Supermarket ground beef is probably fine. Sauteing the vegetables before adding them to the meat seems like so much extra work. It'll be fine if I just add them in raw. I don't have time to chop up all those herbs if I'm also mashing potatoes and tossing salad. Dry herbs are fine. That whole business of mixing the meat gently by hand instead of beating the tar out of it with a spoon is just an old wive's tale (I hate getting my hands in meat). Lazy meatloaf was born.

And suddenly, people didn't like the meatloaf and didn't want to eat it.  Fine.  I'll eat it.  I think it tastes good.  Except, I didn't really and started making it less often.  And then not at all.  But take me to any diner or casual restaurant that offered it and you could bet I'd be ordering the meatloaf.  Why, I'd wonder, can't I cook it this good at home?  I can cook almost anything.  And the truth set in.  I am a lazy meatloaf maker.  Don't be like me.  Don't do as I've done.  Do as I will now do.  Any meatloaf that's born in my kitchen from now on will have been made properly, in the non-lazy method.  And it will be good.  Enjoy!

1 lb. Ground beef *
2 Tablespoons olive oil
1 Onion, peeled and diced
4 Cloves garlic, peeled and minced
1 Egg
1/4 Cup seasoned breadcrumbs
1/3 Cup milk
1 Tablespoon chopped chives
1 Tablespoon chopped parsley
1 Teaspoon fresh thyme leaves
Salt & pepper to taste (I used a 1/2 teaspoon of salt and 1/4 teaspoon of pepper)

* Because the beef is the dominant flavor, it's important to buy high quality ground beef. You can choose to use a mixture of beef, veal and pork but I advise against buying the supermarket "meatloaf mix" unless you know the quality.

Not Lazy Meatloaf
Add the olive oil and diced onions to a large saute pan. Cook on medium heat for about 15 minutes or until the onions are soft and very lightly caramelized. Stir in the garlic, remove from the heat and allow to cool.

In a large bowl, add the ground beef, egg, milk, breadcrumbs, herbs, seasoning and the onion and garlic mixture. Gently fold the mixture together with your hands and do not overwork it. Place on a baking sheet lined with parchment paper and mold into a loaf shape. Bake in a pre-heated 350 degree oven for 45-55 minutes or until the top is a light golden brown. Makes approximately 8 slices or 4 servings.

I served the meatloaf with the same, simple gravy as in my Swedish Meatballs.


  1. Great post and great reminder to take the extra time and effort to develop all the flavors in each and every ingredient to get the most out of your meatloaf! Looks wonderful, Anita!
    Renee - Kudos Kitchen

  2. This looks amazing, Anita. Now I want meatlof...lots and lots of meatloaf. Could you please come to my house and make some? I'm lazy.

  3. I have never been much of a meatloaf fan but your recipe looks and sounds seriously delicious and full of yumy flavours. I definitely need to recreate the recipe, thanks for sharing it!

  4. This is like comfort food at its best, Anita! Brian and I love meatloaf... lazy or otherwise ;)

  5. Great post and this meatloaf looks delicious!

  6. I don't know how you did it but you photographed this meatloaf beautifully!! YUM!

  7. Leave it to you to make meatloaf look scrumptious (which it is by the way and I'm a MAJOR meatloaf gal). Slice me a big slab of this one. Yum!


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