Mark's Cookery: Meatloaf

This is my "basic" meatloaf recipe. My meatloaf is a little different almost every-time I make it. It all depends on my mood and what I may have in my pantry or what I find at the store. It is easy to tweek this recipe. You can vary the meat mix by changing any or all types, you can replace a sausage with veal, lamb, or just have one variety. Remember that the minimum internal temperature for most meat (beef, lamb, pork) is 145F with at least a 3 minute rest and poultry needs 165F. Feel free to add green and or chili peppers or any other vegetable that can take the heat, yet soften enough, I don't like my meatloaf to crunch. I have used shredded carrots and zucchini, fine diced celery, and potatoes. The oatmeal can be exchanged for other fillers like crackers,potato chips, and bread crumbs. These help with the binding and also absorb some of the moisture and flavor from the vegetables. I prefer the oatmeal because it does not add salt or flavor to the mix and as a plus makes the dish gluten free. When making additions or changes the key is the consistency of the loaf. You want it moist but not soggy. It needs to hold its shape. If it is too moist usually just add a little more oats. But seriously, a meatloaf is better too moist than too dry!

1 1/2 lb Ground beef, 80/20

3/4 lb. Chorizo Sausage

1 lb. Breakfast Sausage

1 Onion, lg., chopped

1 1/3 c. Oats, rolled

15 oz. Tomatoes, canned, diced. drain and reserve liquid.

15 oz. Tomato Sauce, canned

2 Eggs

2 Garlic Cloves, minced

1 Tbs. Thyme, dry

1 Tbs. Salt

1 Tbs. Black pepper, ground

1 Tbs. Sage, rubbed

1 1/2 Tsp. Celery Seed

1/4 c. Brown Sugar

Preheat the oven to 350F with the rack in the center of the oven. Start with the ground meats in a large bowl. To that, add all the remaining ingredients but save back 1/2 of the can of Tomato Sauce and the brown sugar. Now grab a few paper towels and place them next to the bowl. With clean hands and no jewelry, mix all of the ingredients together. You can use a big spoon or some other method but your hands really do work best. It will give you a better feel for how the mixture is holding together and if it is moist enough. You want to crumble the meat in your fingers to break it up, don't squeeze the meat. Add more or the tomato sauce if needed, just save a 1/4 cup or so for the top. If needed add a little of the reserved liquid from the diced tomatoes. Form the mixture into a rough ball shape and dump on to a baking pan with sides that you have prepared with cooking spray or rubbed with a little oil. Now shape into a loaf about 3 inches high with a flat top. I will make a slight lip around the top of the loaf to contain the sauce. Now grab the paper towels and clean your hands. Place the loaf into the center of the oven for 20 minutes.

Pour the brown sugar into the can with the remaining tomato sauce and and 1 Tbl of the reserved liquid from the diced tomatoes, mix thoroughly. Open the oven and slide out the loaf. Pour the sauce over the top of the loaf and spread to cover. Return the meatloaf to the oven until the temperature in the middle is 150F about another 25 minutes. Remove the meatloaf from the oven and let it rest 10-15 minutes before slicing.