I’ve never been a picky eater. But meatloaf was not one of my favorites, even though the dish has withstood the test of time as a favorite comfort food. Well, what a difference one recipe can make! I went from never giving meatloaf a second thought to maybe thinking about it a little too much. These days I can’t get enough of this special recipe that makes meatloaf so very flavorful and moist. What secrets does this variation hold? There are several. First, the two cups of whole milk that the breadcrumbs happily soak in. That alone gives the meatloaf a rich and ultra moist texture. Second, sautéing the sweet yellow onion adds to the moisture plus gives the loaf a slight natural sweetness. Then the sauce that gets brushed over the top before baking gives this meatloaf a hint of spice, a bit of heat from the dry mustard and sweetness from the brown sugar. All in all, this is a wonderful meal for the family, especially when paired with mashed potatoes, gnocchi, pasta or just some charred crusty French bread. This quote from Bon Appetite magazine summed up meatloaf the best: “Meatloaf in its many iterations and guises was often a sort of culinary scrap heap, a refuge for leftovers, in the spirit of many casseroles and of shepherd’s pie. It was a way to stretch protein. It was a way to use up excess vegetables. It was a ragtag orchestra of ingredients on the verge of expiration. And it made music more uplifting than anyone could have anticipated.” This recipe is definitely music to my ears and a brand new one woman fan favorite!
| Servings |
- 2 tablespoons butter
- 1 large sweet yellow onion, chopped fine
- 2 garlic cloves, minced
- 1 1/2 cups Italian seasoned breadcrumbs
- 2 cups whole milk
- 2 pounds lean ground beef
- 1 pound hot Italian bulk sausage
- 4 large eggs, beaten
- 1/2 teaspoon fresh or dried sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons brown sugar
- 1/2 cup catsup
- 1/4 teaspoon nutmeg
- 2 teaspoons dry mustard
- 2 teaspoons dry mustard
Ingredients For the Meatloaf:
For the Sweet & Savory Sauce:
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- Preheat oven to 350 degrees. Grease an 8-inch loaf pan. In a skillet over medium high heat, add butter and sauté the onion until caramelized, about 10 minutes. Add the garlic and cook for another 2 minutes to soften. Set aside to cool, or add onion to a bowl and refrigerate to chill. In a large bowl, soak breadcrumbs in the milk for 5 minutes. Add the chilled onion mixture, beef, sausage, eggs, onion, sage, salt and pepper, mixing well to combine. Place in greased loaf pan, patting mixture to form a loaf. Make the sauce: In a small bowl, combine the brown sugar, catsup, nutmeg and dry mustard, mixing well. Spread sauce over top of meatloaf. Bake for 1 hour or until cooked through. Serves 8
