I decided to make meatloaf the other night after Patti reminded me of the pound of sausage we had frozen. She grabbed about 4 1/2 pounds of ground beef which I split up when she bought it.
I used 2 1/4 pounds for meatballs on Sunday when we had spaghetti and meatballs, which I'll write about soon.
But with the 2 1/4 pounds leftover, we decided on meatloaf.
This time. I decided to try something different with the meatloaf like I did with the meatballs on Sunday.
I usually stick to the same recipe for the meatloaf and the sauce for the top, but for some reason, I got this urge to try something new and hopefully exciting.
Here's the recipe I used for my meatloaf from the other night. Remember, I don't measure, so I will give you some insight into how I added the ingredients.
You already know how much meat I used, so let's go from there.
I started with a palm-full of basil and Italian seasoning. Use your judgment on a palm-full.
The basil was dried and in a jar that I added to my palm, while the Italian seasoning was in a grinder that I purchased at Walmart in their spice section. By the way, check this spice out; it's excellent.
I added a little oregano so not to overpower the meat. I didn't set out to make this an Italian meatloaf, and it didn't come out that way once finished.
I added a good amount of pepper and a slight shake of crushed red pepper flakes. I wanted a little heat to the mix.
Tonight I also dried, adding these two new ingredients to see how they helped or hurt the recipe. Those were roasted garlic that came in a tube that isn't fresh, but it's way easier to use, and Italian spices in a tube which both are made from the same company and can be found in your local market.
I've used these spices before, and they worked with other dishes, so I thought they'd be good with the meatloaf.
I also added about a cup of Italian bread crumbs (around 1 to 1/2 cups). Also, along with the bread crumbs, I added about four slices of bread to the mix to pick up the flavor of the spices.
After I added dry ingredients, it was time for the liquids. This is where the recipe goes a different way than usual.
The standards were ketchup, Gulden's mustard, Worcestershire sauce, olive oil, and the new ingredient, Teriyaki sauce.
I bet many of you have used Teriyaki in your meatloaf, but it was new for me, and I was leery of adding it, but I wanted something different.
Another reason I used it was that I had an idea about the sauce for the top of the meatloaf in my head, and that had Teriyaki in it also, so why not in the main dish?
Before I get to the sauce, let me wrap up the meatloaf.
I set the oven to roast and the temp to 400 degrees. While the oven was heating up, I took a bit of the meatloaf and threw it into a frying pan to taste what I had and make adjustments if needed?
It needed a little more black pepper and, in my opinion, a little more Teriyaki sauce, which I added.
I gave it one more mix, formed it, and placed it on the sheet pan and into the ready oven.
I started with a good squeeze of ketchup. I was tempted to add BBQ sauce, but I held back and went with my first choice of Teriyaki sauce.
Next was another good squeeze of Gulden's mustard, almost equal to the amount of ketchup in the bowl.
Now the Teriyaki sauce, and I wasn't sure about the amount to add, so I just went with half of all the others to start. I still needed to add honey.
I decided to add the honey first and then taste what I had so far. The Gulden's was a little overpowering, so I added more ketchup to tone it down. I then tasted the sauce again and decided it needed more Teriyaki for the flavor I wanted.
I finally got the taste I wanted, sweet and tangy. It was ready and waiting for the meatloaf to almost finish.
About 5 minutes before yanking the meatloaf out for dinner, I added the sauce.
Everything turned out well, and the family enjoyed the new recipe and said I should write it down so I could make it another time.
I hope you give it a try? If you need more details on the measurements, ask in the comments.