Wednesday, October 5, 2011

Recipe Wednesday: Meatloaf That Doesn't Suck

  I've always hated meatloaf. Dry, greasy, full of soggy breadcrumb chunks...hated it growing up, planned never to eat it again. But other people in this family like meatloaf, and since I'm the family chef, I decided to try to create a meatloaf I liked. After much experimentation, this is it. The secret is the panko - superfine, crispy, Japanese breadcrumbs. It's so flavorful, you won't need ketchup, gravy, or any other condiment.

Meatloaf That Doesn't Suck

About 1 lb. ground beef
2 eggs (beaten)
1 cup panko (Japanese breadcrumbs)
1 T. seasoning salt
1 T. Worcestershire Sauce
1 small jar roasted red peppers, diced fine
About 1/3 cup Kalamata olives, diced fine
1 small container crumbled Feta cheese
salt and pepper to taste

Preheat oven to 350 degrees. Line a loaf pan or small baking dish with aluminum foil (makes cleanup easier). Mix everything together in a large mixing bowl - really goosh it around with your hands to make sure it's evenly mixed. Shape it into a loaf and bake for 1 hour. Let it set up for about 5 minutes, then remove from pan to a serving platter - most of the grease should stay on the foil.


  1. Will pass this onto hubby to make! ( I don't cook :-) ) looks good will let u know how it turns out!!

  2. Psst - want to know a secret? Don't bother with the eggs or crumbs. Just go with the ground meat, use tomato puree to bind, chuck in a few handfuls of whatever and squish down into a bread tin.

    Bake for forty minutes. Drain gently to lose the surplus fat and voila. Been making meatloaf this way for years and it's truly delicious.

    This works for hamburgers and meatballs as well - except that for those you need to chill them for an hour or so before you cook them. Then they don't collapse.