I’ve been craving meatloaf for a while now but have been feeling lazy when it comes to cooking. But the great thing about meatloaf, is that is easy to make . That’s great for the lazy chef like me. I go through spurts. Some days I want to cook all day. And other times, it’s just not worth it – for just me.
My meatloaf is a basic recipe. You can spice it up to your liking or pair it with just about anything. Tonight I’m going for the classic side of mashed potatoes (Betty Crocker package) and steamed veggies.
What you’ll need:
- 1 pound or package of lean ground beef
- 1 medium yellow onion or 1 cup of spring onions diced
- 1 cup of breadcrumbs or crackers broken into tiny pieces
- 1 egg beaten separately
- 1 container of tomato sauce (or 1/2 can and 1/2 can of milk)
- Spices: salt, black pepper, oregano, basil, red pepper flakes
- Optional: ketchup, soy sauce and mustard – add it to the tomato sauce
- Option 2: add some pork beans or spinach for added flavour
Preheat oven to 350F and grease a roasting pan. I use a black oval pan.
In the same pan you plan on using to bake the loaf in – mix everything together using your hands. I know. It sounds icky. You can beat the egg in a separate bowl or cup then mix it in it. But part of making meatloaf is forming the “dough” or the meat mixture into a loaf shape. It’s like making meatballs. Which you could use this recipe to make.
I usually start with the meat, onions, egg and crackers/breadcrumbs – and then add the sauce and spices as a final step. Mix well until all the crackers are absorbed by the meat.
Cook for about 40 to 45 minutes or until the meat is no longer pink. Alternately, you can use a thermometer to check. Temperature of the loaf should be 160F.
If you want to roast your vegetables, you can add a little bit of butter or olive oil to the pan and throw the vegetables on the side of the meatloaf. They will absorb some of the juice from the meat and it is delicious. Or scroll a little further to see how to roast them separately.
That’s it. I told you it was easy. Serve with your favorite side dish and enjoy. I was so lazy that I even skipped out on the onions and it still is tasty. For breadcrumbs, I just use my regular Japanese style breadcrumbs and they make every recipe pop.
Roasted Vegetable Medley
I opted to roast the potatoes instead of using a package. The recipe is easy. Grease a roasting or baking pan and drop about a teaspoon of olive oil in the pan. Add a mix of mini potatoes, cauliflower – and I used a cup of the frozen vegetable medley that has beans, corn, carrots and peas. Mix well with a spoon. I used about two cups of potatoes, 2 cups of cauliflower, and 1 cup of the vegetable medley mix.
Top off with cold butter – I used my knife to shave in the pieces into the pan. Add your favorite spices. I used the usual – black pepper, salt, basil and minced garlic. Mix well. You can cook this using the bottom rack at the same time as the meatloaf. Potatoes might need a little longer to cook – about 45-50 minutes in total.
f roasting the potatoes, I suggest throwing them in first while you prepare the meatloaf. Next to grilling, this is my favorite method for cooking vegetables. It reminds me of my mum.
While the vegetables may not freeze well, the meatloaf can be frozen for up to three months.
The meatloaf recipe will serve two people – or you can have leftovers for lunch the following day.
Make sure to follow me on instagram @mostlysingle and tag me if you’ve used one of my recipes.