On 1/8/2015 12:25 PM, dsi1 wrote:

> I made some meatloaf last night. I mix the hamburger until it gets
> all smooth, then formed it into a thin rectangle on foil. Added some
> cheese on top of that, added some shredded carrots and zucchini. I
> wanted to try out my new Veggetti slicer - boy that's a lot of work.
> That's tough on my wrist! I rolled the whole thing up which is made
> easy by using the foil to stabilize the rolling. Topped it off with
> some homemade tonkatsu sauce and baked it in a hot oven for around 40
> minutes.
>
> The meatloaf was pretty tasty although the veggies were still kind of
> raw. Next time I'll boil the stuff first or just use something like
> mushrooms or even canned corn. Also, I'll have to make a bigger loaf,
> the wife and son really dug it. Heck, it even had me hankering for
> more. :-)

It sounds like you have a winner with your meatloaf. Here is the recipe
I use, mostly stolen from Cooks Illustrated.

Becca


Meat Loaf

Brown Sugar Ketchup Glaze

1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar

Meatloaf

vegetable oil
1 onion , chopped
2 cloves garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup whole milk or plain yogurt
2 pounds ground beef (or 1 lb beef, 1/2 pound pork, 1/2 pound veal)
2/3 cup saltine crackers , crushed (about 16)
1/3 cup minced fresh parsley leaves

For the glaze: Mix all ingredients in small saucepan; set aside.

Heat oven to 350. Heat oil in medium skillet. Add onion and garlic;
sauté until softened, about 5 minutes. Set aside to cool while preparing
remaining ingredients.

Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper
sauce, and milk. Add egg mixture to meat in large bowl along with
crackers, parsley, and cooked onion and garlic; mix with fork until
evenly blended and meat mixture does not stick to bowl. (If mixture
sticks, add additional milk, a couple tablespoons at a time until mix no
longer sticks.)

Turn meat mixture onto work surface. With wet hands, pat mixture into
approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy
cleanup) shallow baking pan. Brush with half the glaze. Bake meat loaf
for 45 minutes, then add remaining glaze. Cook until meat loaf registers
160 degrees in center. Cool at least 20 minutes before slicing.