Last night we had a comfort food classic, meat loaf with mashed potatoes and green peas, yum. I’ve been toying with every meat loaf recipe on the internet only to find out that my mom’s classic recipe (with a few tweaks) is my ideal meat loaf.
1 lb lean ground beef
2 eggs (reduce by one if using higher fat content meat)
1/3rd cup ketchup plus a little more for topping
1 cup of crushed crackers, oats or panko.
1 sm-med chopped onion
1 tsp minced garlic
4 small portabella mushrooms chopped
1 tbsp flax seeds
My mom’s recipe calls for ground chuck, hence the egg difference. She also uses tomato paste instead of ketchup and none of the last three ingredients. I wanted to make a juicier meat loaf with a classic flavor. The mushrooms blended perfectly into the flavor added a much needed low calorie filler. The flax seeds basically disappear into the mix, so take advantage of the benefits of that!
Mix all the ingredients together in a bowl with a spoon (or your hands if you’re feeling messy). Spoon the loaf mixture into a loaf pan lined with foil, and pat it down into a loaf shape. Cover with layer of ketchup and bake in a 350 degree oven for 45 minutes. Recipe can easily be doubled.