1 onion
2 Tbsp garlic
1 C Italian seasoned bread crumbs
1/4 C ketchup
2 Tbsp mustard
Mix well. Bake in loaf pan, 350 degrees for about one hour.
There are as many variations of this meatloaf recipe as there are days of the month. Today, for example, I substituted the ketchup with 3 oz tomato paste and the mustard with a few splashes of Worcestershire sauce. Also, this is a perfect recipe for "hiding" veggies from picky eaters: shredded carrot, zucchini, mushrooms, etc. all work.
Other meats can be used as well, such as ground turkey, veal, pork, or a combination.
For an Italian flair, add 1 Tbsp oregano and 1/2 C mozzarella cheese to the mixture. After it bakes, cover with 1 C tomato sauce and sprinkle with 1/2 C mozzarella cheese and bake an additional 5-10 minutes until cheese melts.
For Mexican meatloaf, substitute plain breadcrumbs but add 1/2 packet of taco seasoning and 1/2 C cheddar cheese. After it bakes, cover with 1 C salsa and 1/2 C cheddar cheese and bake an additional 5-10 minutes until cheese melts.
Also try it with bacon, swiss cheese, and mushrooms mixed in.
No comments:
Post a Comment