Our Favorite Meatloaf

Whenever we have company coming over for dinner I try to make something that everyone will enjoy. This recipe has been a hit particularly with my in-laws. Maybe because this family's full of men! 6 grandsons so far...
I think the first time I had meatloaf was when I first made this recipe. It kind of grossed me out to be honest. But then I thought about it, and meatloaf is pretty much a slice of hamburger without the bun, and full of lots of flavor!

My husband is an avid deer hunter, so our freezer is always stocked with venison, a naturally lean meat. So lean that we have to have pork fat added to the ground venison so that it will stay together. Last year 10% was added, but this year we cut it down to 5%... much better! I suppose venison is something I've gotten used to over time, but really the flavor isn't that different from beef, especially when seasoned and prepared well.
I've adapted this recipe from Cooking Light. The recipes they offer fit right in with my real-solution for 2014. I like to serve steamed broccoli or green beans and a baked potato with this meatloaf.

Italian Meatloaf with Fresh Basil & Provolone
Adapted from Cooking Light

1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil 
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone chese
2 large egg whites
2 garlic cloves, minced
1 pound ground venison (or ground beef)
Cooking Spray
1/3 cup ketchup

 1. Combine the boiling water and tomatoes in a bowl; let stand for 30 minutes or until soft. Drain and finely chop tomatoes.
2. Preheat over to 350*.
3.Combine chopped tomatoes, 1/2 cup ketchup, and next 7 ingredients in a large bowl. Shape meat mixture into a cookie sheet coated with cooking spray. Spread 1/3 cup ketchup over meatloaf. Insert a meat thermometer into the loaf. Bake at 350* for 1 hour or until thermometer registers 160*. Let stand 10 minuted before slicing. Cut into 12 slices.

This recipe is easily doubled. I made two loaves, baked both, and froze one. Just thaw the frozen loaf in the refrigerator overnight and heat at 350* for about 30-45 minutes, and enjoy!

1 comment:

  1. We haven't had meatloaf in forever! Looks like we need to try this one! Thanks SO much for linking up to Hit Me With Your Best Shot! Hope to see you again soon!