One of the preeminent comfort foods is meatloaf. It appears to be one of those dishes that is publicly jeered at, but secretly is coveted.
I have eaten meatloaf from many places. There certainly is awesome meatloaf and there is meatloaf that is only suitable for Gallagher’s Sledge-O-Matic. It’s still meatloaf and I hungrily shovel it in.
This particular meatloaf is an amalgamation of my experiences in trying different recipes, but it leans heavily on the freeform method that is typically in a mobile kitchen with Mercy Chefs. I just happened to write down the process today.
I look forward to your critique as I’d like to know where on the spectrum it belongs. Maybe Gallagher and I need to eat smashed meatloaf.
If you really want to enhance your experience, try serving with fresh remoulade sauce.
3 pounds ground chuck
1/2 cup breadcrumbs
1/4 cup dried parsley
1 tablespoon Italian seasoning
1/2 teaspoon cayenne
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon Sriracha
2 ounces Hormel crumbled bacon with black pepper
Preheat oven to 325 degrees F.
Mix ingredients thoroughly, but do not over mix as it will make the meatloaf really dense.
Form into loaf on cookie sheet lined with parchment paper.
Coat meatloaf with homemade sauce (or ketchup).
Cook for 75 minutes or until internal temperature is 150 degrees. Remove from oven and let rest. Internal temperature should rise to 160 at rest.
Images courtesy of Stacy Crumpley.