By Julia Westhoff
The year was 2004. The food was meatloaf. My husband (then boyfriend) was obsessed with finding the perfect recipe. Our tiny apartment in Lawrence was forever smelling of a mixture of ground beef, onions, and ketchup. Sexy, no? There were only two of us then, and it seemed there was always a batch of meatloaf hanging around the fridge. Oddly enough, I was used to this meatloaf mania. My dad was also crazy about meatloaf, and it was a staple in our house growing up. Personally, I never understood their craving – ground beef baked in a loaf pan just didn’t do it for me.
Until, that is, I discovered the joys of the meatloaf sandwich…
Much in the same way that leftover turkey tastes better the day after Thanksgiving, there’s something transcendent about leftover meatloaf. A slice of cold meatloaf between bread and mayo – that’s some kind of wonderful. My parents are in town this week, meeting Daisy and helping around the house. My dad offered to cook dinner on Sunday, and you can guess what was on the menu… (The recipe we use is after the jump)
1 1/2 pounds ground beef
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
1/3 cup ketchup
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, egg, onion, milk and bread crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan.
3. In a separate small bowl, combine the brown sugar and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.