Last night was a “meatloaf” night. Every now and then we like to have a real dinner, sort of diner food, something more than the lighter fares we are used to having. I know what you’re thinking – you don’t want to spend the time in the kitchen cooking. So true, I don’t either. I’ve discovered this meatloaf recipe on Pinterest, have tweaked it to our liking and found a time-saving cooking method for the side dishes so all is done at the same time while you just relax in the other room waiting for the timer to go off. My timer goes off with a 1960’s lounge music tune which seems sort of appropriate for this meal!
We love meatloaf in this house and like to have it every so often after an exceptionally long working day or just because we are craving “diner food”. So our “meatloaf night” consists of the meatloaf, a shared baked potato (have to keep it somewhat healthy!) and corn on the cob or peas (depending on the season). My husband doesn’t do well with any other vegetables. Our freezer only contains bags of corn and peas! Sometimes I’ll mix the two – corn and peas. And the next day I’ll have peas and corn. He never knows the difference!
Okay, so here is the super easy meatloaf recipe:
Honey BBQ Meatloaf
- 1 pound (0.45 kg) 90% lean ground beef
- ½ cup plain panko bread crumbs
- 1 tablespoon plus 2 teaspoons worcestershire sauce
- 1 tablespoon dijon mustard
- 4 tablespoons barbecue sauce
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- You may be saying “what, no eggs?” True, there are no eggs in this recipe and it tastes so much richer than you would probably think it would.
- Preheat oven to 350 degrees F, (176 C for those of you in Canada). In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do not overwork the meat. I never quite understand how or even why anyone would want to “overwork” meat.
- Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf. We certainly don’t want that!
3. In a small bowl, whisk together the remaining 1 tablespoon barbecue sauce, the remaining 2 teaspoons worcestershire sauce, and the honey. Spread evenly over the meatloaf and bake for 45 minutes. Slice and serve
It really takes very little time to put this together.
So set your timer for 37 minutes (yes I know, the meatloaf takes 45 minutes but you need 8 minutes to cook the potato and corn so everything is done at the same time).
Pop a baking potato into the microwave and cook on high for 3 to 4 minutes. When it’s done let it stand until ready to eat. Note: we share a potato (I make sure it’s the largest one in the pantry) so if you want more than one, add time accordingly.
Here’s my favorite part….when you want corn on the cob don’t you just hate having to get out a pot, boil the water, and then wait for the corn to finish cooking? I thought so. It just takes way too long. Here’s what you do:
While the potato is cooking remove the husks from the corn and wrap the corn in a damp paper towel. Now throw the corn (or gently place it) in the microwave and cook on high for 3 minutes and zippity-do-dah you have cooked corn on the cob! (if you just want one cob cook for 90 seconds or for more just keep adding 90 seconds). And just so you know, I normally never throw food into the microwave unless nature is calling or there is something that needs my immediate attention.
That’s a pretty easy meal to put together! We enjoyed our “meatloaf night” and I’m looking forward to leftovers!!!
Try it….you’ll like it!