A Classic Meatloaf Recipe with Thyme
Meatloaf is a classic. It's one of the traditional (yet economical) meals that graced the dinner table on special days that could feed a small army of dinner guests when paired with fantastic, stick-to-your-ribs sides.
Both delicious at the time and spectacular the next day, leftover meatloaf simply sliced and thrown between two slices of bread (sourdough, of course!) makes the making of the meatloaf all worth it.
Meatloaf sandwiches are THE best!
If you scour the internet, or even those dusty, obsolete cookbooks, you will most likely come out of the search with a meatloaf recipe that is either A) minimal flavor with a weird topping of brown sugar and ketchup, or B) too fancy.
Don't get me wrong, fancy is great:
Roll it like a jelly-roll with cheese, or place boiled eggs end on end so you get a pretty presentation once sliced!
Sauté up some diced carrots, celery, and onion with a dash of dark Irish stout for some added flavor and veggies. Go ahead!
BUT, I sometimes just prefer
Tried and true. The old standby. The Original.
This meatloaf recipe is just that, with a tiny tidbit of additions here and there, like dried
(or fresh) thyme to enhance the beef flavor. Simple is sometimes better, and I think you'll really like it. You can take the drippings and make gravy at the end to cover those mashed potatoes and dip your dinner roll in. (I said “stick-to-your-ribs sides!... although, steamed and buttered green beans pair great as well)
For a no-gravy option, you can elevate your meatloaf by placing the loaf on old bread ends so that any drippings are soaked up.
After you stick your thermometer in the loaf to check for doneness, “plug” the whole up with a chopstick or skewer so that the juices don't run out and it stays moist. Or, one of those nifty thermometers that just stay in during cooking would work great.
Feel free to use this recipe as a base, and then go from there if you want to dress it up a bit more (although, it is spectacular as is).
But, no matter what, a great meal always has to start with excellent quality ingredients, especially simple ones like these because there's nothing to hide behind.
If you are in need of out-of-this-world ground beef and pork, or even some fresh thyme, please feel free to stop by the farm store! I'll hook you up with what you need!
So, here it is…
A Classic Meatloaf Recipe with Thyme
(Adapted from a family feast)
Ingredients:
1 pound ground beef
1 pound ground pork (I sometimes substitute ground sausage, or omit altogether and just do two pounds of beef)
4 Eggs
4 slices of good bread, crusts off (sourdough is perfect)
½ cup of milk
½ cup finely chopped onion
1 tablespoon of finely minced garlic
2 teaspoons salt
¼ teaspoon freshly ground pepper
1 teaspoon thyme
Steps:
Soak the bread in the milk, and in the meantime, add all of the other ingredients to a large bowl.
Mash the bread up with your hands, and mix into the the meat mixture (along with any leftover milk) in the bowl thoroughly, but not so much as to overwork it.
To shape, place on a parchment-lined pan and pat into a loaf, using a spatula to square the sides and wet hands to smooth the surface (this prevents cracking when cooking).
Refrigerate for one hour to help it set up, and preheat the oven to 350 degrees F.
Bake for 45 minutes, or until the thermometer reads 150 degrees. (And don't forget to plug the hole with a chopstick or skewer so the juices don't run out! If it reads done, then just leave in until slicing)
Let rest for 15 minutes before slicing, and then dig in!
