My kids even love meatloaf. Seriously. LOVE it.
Plus meatloaf goes really well with mashed potatoes and biscuits. Homemade buttermilk drop biscuits. Mmmm.
So, I tried these new recipes from here. They're awesome and so is her blog.
2 lbs. lean ground beef
1 egg - beaten
1/2 cup bread crumbs (I used whole wheat, increases the fiber)
2 oz. tomato sauce
1 medium onion - minced
1/2 tsp. salt
1.4 tsp. pepper
2 tsp. Italian seasoning
4 oz. tomato sauce
1/4 cup water
1 tbsp. vinegar
2 tbsp. brown sugar
2 tsp. dijon mustard
1 tbsp. worchestershire sauce
Preheat oven to 375°. In a bowl combine beef, egg, bread crumbs, tomato sauce, onion and spices. Mix just enough to incorporate the ingredients, don't over mix. Mound into a loaf shape and place into a high sided baking dish, just larger than the loaf.
In the same bowl combine the sauce ingredients: tomato sauce, water, vinegar, sugar, mustard and worchestershire sauce. Mix to blend in brown sugar, then gently pour over the loaf. Bake 60 - 75 minutes. Allow to cool for 15 minutes, then slice and serve with more sauce on each side.
Serve with mashed potatoes (the sauce is really good as gravy for potatoes).
BUTTERMILK DROP BISCUITS
2 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
3/4 tsp. salt
1 cup buttermilk - COLD
8 tbsp. unsalted butter - melted and cooled slightly
2 tbsp. unsalted butter - melted for brushing tops
Adjust oven rack to middle position and heat oven to 475°. Whisk flour, baking powder, baking soda, sugar and salt in a large bowl.
In a medium bowl combine the cold buttermilk and the melted and slightly cooled butter. Stir until buttermilk forms clumps.
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from side of the bowl.
Using a greased 1/4 cup measuring cup, scoop level amounts and batter and drop onto greased baking sheet. Bake until tops are golden brown and crisp, approximately 12 - 14 minutes.
Brush biscuit tops with remaining butter. Transfer to wire rack or serve.