Recipe by Erin Eastland
Photos by Amy Sheridan
Why do we love meatloaf? Well, 2 main reasons…
1) it’s super easy to make, and 2) it can last us for the whole week.
We make a loaf on Monday for dinner and enjoy it along side a few spears of seared Asparagus and a pint of Chimay White. Then Wednesday rolls around and we haven’t packed a lunch for work so we cut a slice, shove it between a Hawaiian roll, brown bag it and hit the road. Then on Friday we saunter home from the gym and are in dire need of some post-workout protein so we cut a corner and toss it with some lentils into the microwave for 45 seconds -BAM, ultimate buffness. But not only is it super convenient and versatile, with this K.O. Ketchup sauce it actually tastes awesome too.
Let us reclaim the Meatloaf from uninspired mom-kitchens everywhere.
Homemade Meatloaf with K.O. Ketchup
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour, 10 minutes
- 1 ¼ lbs ground beef, about (not too lean)
- ¾ lb ground pork
- ½ cup KO, plus ¼ cup more to top
- ½ medium sweet onion, small diced
- 3 cloves garlic, minced
- 2 oz white bread (about 2 sandwich slices worth), crusts removed and torn or cubed into pieces
- ½ cup milk
- ⅓ cup finely grated parmesan cheese
- 2 eggs, lightly beaten
- ¼ cup chopped parsley
- ½ tsp salt
- 2 TBS olive oil
Preheat oven to 375.
- In a medium saute pan, heat the olive oil and saute the onions until soft over medium heat, about 8-10 minutes.
- Add the garlic, cook another minute, let cool.
- In a small bowl, add the bread and cover with milk.
- Press the bread into the milk with your hands to make sure all the bread is soaking, add more milk if your bread is not fully soaking.
- Let set for 5 minutes, then squeeze out the excess milk and break up the soaked bread into tiny bits.
- In a large bowl mix together the beef and pork.
- Add ½ cup of K.O., the soaked bread, onions and garlic, parmesan, eggs, parsley and salt.
- Using your hands mix the meatloaf up very well, making sure to incorporate all the ingredients.
- Test the mixture by cooking a small sample in a pan.
- Adjust any seasoning.
- Spray or lightly oil a standard 9×5 loaf pan and fill with the mixture. It should come about ¾ way up the pan.
- Place the loaf pan on a baking sheet and bake for 20 minutes.
- Take the meatloaf out and spoon the remaining ¼ cup of K.O. on top and spread to the edges.
- Continue baking another 30-35 minutes or until a thermometer inserted into the center reads 155 degrees.
- Let the meatloaf rest about 10-15 minutes before removing from the pan.
Slice and serve warm as an entree or try instead of mini burgers for a killer slider!
More K.O. makes it even better!