NOT My Muddah’s Meatloaf.

Meatloaf | Emily Levenson

Not My Muddah's Meatloaf | Emily Levenson

Growing up, meatloaf was a fan favorite.

My entire family looked forward to that dinner. Perhaps it was because My Mama often paired it with oven-fried potatoes. Or perhaps it was because she just had a knack for making it.

Who cares. It was delicious.

Not My Muddah's Meatloaf | Emily Levenson

When I started cooking for myself, I stopped eating meatloaf.

I honestly can’t tell you why—it’s possible it was a “touching meat” aversion. And then The Hubster stopped wanting meat and poultry, so meatloaf went even further out the window.

After my miscarriage I began craving red meat like crazy. I would walk past the meat counter in the store and find myself salivating and dreaming up ways to prepare the beef. The acupuncturist I went to at the time encouraged me to consume red meat, saying that it was a blood builder according to Chinese Medicine.

Not My Muddah's Meatloaf | Emily Levenson

In an act of solidarity (and born out of his own cravings) The Hubster and I began to eat red meat again.

It started with burgers. And then transitioned back into meatloaf. We seriously don’t go a week now without The Hubster requesting meatloaf.

So, in an effort to switch things up a bit, I decided to play around with My Muddah’s Meatloaf recipe.

The original:

  • 1.5 lbs ground beef
  • 1/4 cup bread crumbs or matzo meal
  • 1 tbs parsley flakes
  • 1/2 onion or 1 small onion, chopped
  • 1 tsp garlic powder
  • salt and pepper to taste

Simple. Satisfying. So freakin’ delicious.

Not My Muddah's Meatloaf | Emily Levenson

And then, I got it into my brain to switch things up a bit.

I’d been playing around with flavors for our hamburgers, so why not play around here? I took inspiration from the original recipe, the burgers, and the honey-balsamic meatballs.

The results: a delicious, flavorful, and gluten-free meatloaf that everyone devoured. Hooray!

Meatloaf | Emily Levenson

Yields 4

NOT My Muddah's Meatloaf.

5 minPrep Time

90 minCook Time

1 hr, 35 Total Time

Save Recipe

Ingredients

  • 1.5 lbs ground beef
  • 1-2 cloves garlic, minced
  • 1 tbs parsley flakes
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbs Worcestershire sauce
  • 1 small onion (or 1/2 cup), diced
  • 1 egg

Directions

  1. Preheat oven to 375°F.
  2. Combine all ingredients in a large mixing bowl and combine. Don't be afraid to get your hands in there and mush it all up.
  3. Pat into loaf shape (kind of like a football).
  4. Put in a glass pan and bake for 1 -1.5 hours, or until juices from meat turn clear and outside is browned.
  5. Let rest for 5 minutes before slicing.
  6. If loaf is still pink inside, return to pan and cook for an additional 5 minutes (or longer, depending on desired level of doneness).

Allergen Information

Dairy Free, Gluten Free, Wheat Free, Soy Free, Corn Free.

6.6.15
http://emilylevenson.com/recipe-not-my-muddahs-meatloaf/

 

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    Gosh that looks supremely delicious! I’ve never made a meatloaf before. Usually they have a gazillion ingredients and I find them very intimidating. But I’m printing this out for this week’s menu. Do you think I can put some ketchup on it at the end? I’m a bit of a ketchup addict.

    1. Reply

      Really? That’s a shame.

      As for the ketchup, I totally eat mine dipped in ketchup. The Hubster uses a chipotle barbeque sauce and swears it’s heaven on earth. Use whatever you like!

  2. Reply

    I thought worcestershire sauce had soy in it.
    Most brands do, even if they don’t list it.

    1. Reply

      Lea & Perrins Worcestershire sauce is gluten and soy free, though would recommend calling to verify if you have a severe allergy or are still concerned.

  3. Reply

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