Please, nothing difficult. Don’t make me think. December has stolen my brain. I just need a simple recipe that leaves plenty of leftovers; comfort food.
Meat loaf? . . . That will work.
She may not be the prettiest girl at the ball, but this meat loaf is pretty easy on your kitchen and your overtaxed mind and wallet. And just because the recipe’s simple doesn’t mean it has to be boring. This meat loaf is really flavorful, even when I subbed in ground turkey for half of the beef. (I don’t eat a ton of red meat . . . buying two pounds of beef was just too much for me to fathom.) And this meatloaf uses Hodgson Mill Milled Flax Seed, which is not only a super food full of omega-3s, but also helps to keep the loaf together, like an egg does. (And I couldn’t even taste the difference between this and all-egg meatloaf! Whoohoo, health espionage!)
The other thing that wins me over is the five spices (sounds like a new superhero group) plus the Worcestershire sauce used in the mix. This is a leaner meat loaf than most, but these help make it really flavorful.
Meat loaf is a classic dinner for one more major reason: there are just three prep steps before the oven.
Step one: Throw everything together in a large bowl and mix.
Step two: Pack mixture into an ungreased loaf pan.
Step three: Cover with ketchup.
I’m really tired of dishes, so I tried lining the loaf pan with parchment paper. It definitely helped, but didn’t prevent the mess completely. (You could use aluminum foil, but I feel bad because the foil can’t be recycled.)
Bake for an hour and fifteen minutes or so. While this was baking, I chopped and threw in a pan of red potatoes, onions and garlic in olive oil to roast alongside the meat loaf for the last 45 minutes of baking time.
And there you have it—a simple, delicious dinner for tonight and leftovers for later in the week. (It reheats in the oven like a dream in 20 minutes or so. Also good as a sandwich, with caramelized onions, tomato . . . so many things.)
Hodgson Mill Meat Loaf with Flax Seed
- 2 pounds lean ground beef (I used 1 pound 92% lean ground beef and 1 pound ground turkey)
- 1 cup 2% milk
- ½ cup Hodgson Mill Milled Flax Seed (if using packets, 4 packets)
- ½ cup dry bread crumbs
- ½ cup chopped onion (Check out this post if you’d like to caramelize onions.)
- 1 egg, beaten
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- ½ teaspoon celery salt
- ¼ teaspoon ground thyme
- ¼ cup ketchup
Preheat oven to 350° F. In a large bowl, combine meat, milk, Hodgson Mill Milled Flax Seed, bread crumbs, onion, egg, Worcestershire sauce, pepper, garlic, mustard, celery salt and thyme. Mix well. Pat mixture into a 9 x 5 x 3” loaf pan. Spread ketchup over top of loaf.
Bake for 1 to 1½ hours, until no pink remains when you slice through it. (Mine took 1 hour 15 minutes). Remove from oven and let stand 5 minutes. If desired, remove from pan and place on platter; otherwise, leave in pan. Serve hot.
Makes 8 servings. To reheat, wrap loosely in aluminum foil and heat for 20 minutes in a 350o F oven.
Adapted, only slightly, from Hodgson Mill Meat Loaf