Here’s a recipe that I made awhile back when I was at the folk’s but didn’t post before. Now that it’s December, I thought this Italian Stuffed Meatloaf would be a perfect “something” different for a winter weekend meal!
Meatloaf is a huge favorite with my folks. And with just about everyone, I think, once fall hits. But who has time to wait for a meatloaf to bake when there’s a zillion things going on?
This really is an old-school classic meatloaf. Just plain cookin’ & hardly anything to making it at all. It’s one of those recipes that really makes you appreciate the taste of FOOD.
Here in the States, we have a dirty little secret. You won’t often hear it spoken of, but It seems like all of America is in love with meatloaf – even vegetarians and vegans find ways to duplicate this homey dish, and I’m seeing meatloaf making its appearance on pub & restaurant menus.
An old family favorite, long-buried away in my box, a great price on ground beef inspired me to pull out this recipe for individual meatloaves with a little Asian flair. It is a crazy cultural mix up but the results are outstanding! A gorgeous, crusty exterior hides away the moist interior and the little gingery/soy kick lends a subtle teriyaki flavor – not a sweet teriyaki, but something more reminiscent of a Japanese teriyaki.
I seem to be getting nostalgic in my “dotage” and have been leafing though my recipe box; hello, old familiar friends! I had to dust off this Cook’s Illustrated/Pam Anderson’s Meatloaf, long a family favorite – and the best part of all is the sauce. Oh, that sauce! Double it, triple it, bathe in it, I don’t care, but make the sauce.