Feaston’s Classic Meatloaf

Does there exist a better comfort food? I think not.

Whether you like it topped with ketchup or doused in gravy, meatloaf is like a big ol’ hug for the soul. And as my niece once informed me, perhaps the best part of making meatloaf is eating the leftover meatloaf sandwiches.

Agreed!

Feaston Photo | Michael Buck (Meatloaf)

It comes with meat and potatoes. What else do you need. Oh, there's vegetables. Chopped onions in the meat.

Also, it’s hard to argue with a recipe this easy.

Start by preheating your oven to 350 degrees.

In a large bowl, mix together:

  • 2 cups unseasoned breadcrumbs
  • 1 onion, finely chopped
  • 2 eggs
  • 2 pounds meatloaf mix (ground beef, veal and pork)
  • 4 Tbsp. Worcestershire sauce
  • 2 Tbsp. red wine vinegar
  • 1 1/2 tsp. ground mustard
  • 1 1/2 tsp. salt
  • freshly ground black pepper to taste
  • 3/4 c. milk

Wash your hands thoroughly, then get to mixing the above ingredients with them. You’ll probably find yourself up to your elbows but the whole process only takes a minute. Keep a special eye on the eggs and breadcrumbs — they’re usually the last to incorporate.

Feaston Photo

Really, the best way to do this is with your hands.

Once your meat mix is all mashed together, transfer it into a loaf pan and bake for one hour (if you choose to use all  beef instead of the mix, it only needs to bake for 45 minutes).

If you like a ketchup glaze, whisk together 1/2 cup ketchup with about 2 Tbsp. of Worcestershire sauce and top the loaf with five minutes of cooking time remaining.

Serve with mashed potatoes (of course) and enjoy your leftovers!

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