Meatloaf that melts in your mouth? This is definitely not bland, but moist and flavorful. I heard this recipe being explained as a family favorite while listening to a guest, Lucinda Scala Quinn, on The Splendid Table and my mouth watered! I made some slight revisions and thought it would be a good recipe to share for those busy moms. This is comfort food at its best when served with mashed potatoes, gravy and a favorite veggie side. You could even make it more kid-friendly by cooking them in a cupcake pan then topping them with a scoop of mashed potatoes before serving!
Soak the panko crumbs in the milk briefly. The carrots can be shredded with a box grater or chopped fine(shown here). Blend altogether so ingredients are distributed uniformly throughout the meat.
Fill a loaf pan lined with non-stick foil with the meatloaf mixture. Create a one inch slit down the middle then pour the chili sauce over it.
Let it rest for about 5 minutes before slicing and serving.
Serves: 8 servings
- 2 pounds lean ground beef
- 1 c. panko bread crumbs
- ½ c. milk
- 1 large egg
- ½ c. carrot, shredded or finely chopped
- ⅓ c. red onion, grated or finely chopped
- 4 oz. Cremini mushrooms, finely chopped(optional)
- 1 t. Kosher salt
- ½ t. black pepper
- ½ c. chili sauce
- Preheat oven to 375 degrees.
- Soak breadcrumbs in milk.
- Grate onion on a box grater or finely chop.
- Shred carrots or finely chop.
- Uniformly mix all ingredients together.
- Place in a foil-lined loaf pan for easier clean up.
- Make a 1 inch slit lengthwise and pour chili sauce into the crevice.
- Cook for about 45 minutes or until internal temperature is at least 160 degrees.
- Allow to cool slightly before cutting into 8 slices.
Another way to fix these for the small people in your life would be as mini-meatloaf servings using a cupcake pan. Bake for about 25-30 minutes. Top with a scoop of mashed potatoes for kid appeal!