Meatloaf

I really like meatloaf. I am not sure why. I think it might be one of those foods that reminds me of the meals my mom cooked growing up. We ate a lot of meatloaf and meatloaf sandwiches.

Once I got married and started really cooking more I made meatloaf for us. I found out thought that meatloaf was not one of my husband’s favorite meals. At least not the meatloaf I was making at that time. He did however like his mom’s meatloaf. So, I set out to see what made hers so different. She said she did not have a specific recipe, but after talking to her about it for awhile I learned her secret.

Her secret is to use several different kinds of meat. She would often use a store bought meatloaf mix which contained ground beef, pork, and veal. This was more expensive per pound then I cared to pay to make meatloaf. Steak maybe, but not meatloaf. So, I decided to see what I could come up with on my own.

What I found that we like best is a mix of ground beef and ground pork or a mix of ground beef, pork, and deer. When I make meatloaf I usually make three or four of them, so using a pound or two of each works well. I cook them up and freeze them. Meatloaf makes a great freezer meal.

Although I do have a pretty exact meatloaf recipe that I follow, I will save that for a different day. It is your basic meat, milk, eggs, and bread crumbs. But I will tell you my meat ratios. I use 2 lbs beef and 1 lb pork or I use 2 lbs beef, 1 lb pork, and 1 lb deer. This is enough to make several loaves, usually 3-4 meals or to serve company.

I have been asked many times how I make my meatloaf. When I am asked this I usually say it is the meat. Meat is important in meatloaf. It is the main ingredient which means it is the main flavor. Don’t go cheap and high fat instead use higher quality, lean ground meat and use several kinds.

So, my kitchen tip for today is in order to make the best meatloaf use a mix of high quality ground meats.