Recipe: Meatloaf


Today, the fog and rain are taking turns controlling the weather here in our little village. It is one of those days when thoughts of dinner are controlled by the thought of comfort food; those foods you grew up with the bring back warm memories of when times were more simple and life’s biggest concern was getting to the table in time for the evening meal. No doubt, every person alive today recalls meatloaf and far too seldom do we take the time to make this splendidly simple dish to share with our families along with tales of generations long gone, creating memories and comfort food for the next generation.


1 1/2 pounds lean ground beef

1 cup milk

1 tablespoon Worcestershire sauce

1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves

½ teaspoon salt

½ teaspoon ground mustard

¼ teaspoon pepper

1 garlic clove, finely chopped or 1/8 teaspoon garlic powder

1 egg

3 slices bread, torn into small pieces

1 small onion, chopped (1/4 cup)

½ cup ketchup, chili sauce or barbecue sauce


  1. Heat oven to 350°F.
  2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2×4 1/2×2 1/2 or 9x5x3 inches, or shape into 9×5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
  3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Try pairing this with a lighter bodied red such as sangiovese, or a heartier white in the godello family.


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