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Giving meatloaf a chance
Published: 9/9/2007 4:10 PM
Last Modified: 9/9/2007 4:10 PM

I don’t like meatloaf. Never have. I think I know why.

Every meatloaf I’ve ever eaten was baked in a loaf pan, resulting in a soft, steamy, meatloafy mess.

But it’s been more than 10 years since I’ve eaten meatloaf, and I decided to give it another try.

Rather than stuffing all of that meat into a loaf pan, I formed it into a rounded rectangle, topped it with tomato sauce and placed it on a broiler rack with a drip pan to catch the fat.

I topped it with a sauce made with tomato sauce, brown sugar and spices.

The result? Not bad.

It’s still not something I would want more than once a year, and the thought of a next-day meatloaf sandwich still makes me a little ill.

But what made this meatloaf better was the ratio of the exterior crispness to the tender middle.

I bet you all have much better meatloaf recipes, but here’s the one I tried, in case you’re interested.

Meatloaf
2 pounds ground beef
1 (8-ounce) can tomato sauce
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 cup quick-cooking oats
1/2 cup evaporated milk
1/2 cup onion, minced
1. In a small saucepan, combine tomato sauce, brown sugar, vinegar, Worcestershire sauce, salt and chili powder. Cook until the sugar is dissolved and mixture has thickened.
2. In a separate bowl, combine the ground beef, oatmeal, milk and onion. Add half of the tomato mixture, and stir the ingredients well.
3. Form a loaf and place on a broiler pan. (Line the bottom of the drip pan with foil). Pour the remaining sauce over the top. Cook for 1 to 1 1/2 hours at 350 degrees.

Reader Comments

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Cathy R. (5 years ago)

Your recipe sounds good. I like a crust on meatloaf also. Good variations are meatloaf stuffed with ham and cheese; mixed with salsa and cheese; carrots and zucchini; even boiled eggs. You can really get creative.

Have you tried the meatloaf at McGill's? It is so delicious that I hardly think of it as a meatloaf. The flavor and texture resemble a good steak with mushroom sauce. I think it could change you mind about meatloaf.

Secretive Meatloaf Lover (5 years ago)

I like meatloaf. This sounds like a yummy alternative...think I'll try it!

Natalie Mikles (5 years ago)

Cathy, I'll have to try the meatloaf at McGill's. I hear the Polo Grill also has a good one. A friend told me that once you try it, you'll never want plain old meatloaf.

IbaUaJZQRkelO (5 years ago)

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
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2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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