Up until today, I had been playing it safe in making meatloaf by using the McCormick Meatloaf Mix. Today, I realized my boyfriend was out of it and I would have to…gulp…attempt to make it on my own.
So, I got to work. I figured: Meatloaf is just like a giant meatball, right? I gathered the ingredients that I usually toss into my meatball mix:
…And started adding them in!
Those ingredients were:
Salt, pepper, garlic powder, onion powder, Worcestershire sauce (about 1 tbsp.), yellow mustard (a dash), Italian bread crumbs (about 1/3 cup), 1 beaten egg, 1/4 cup almond milk, dried oregano, and tons of dried parsley. I smushed everything together and placed it in the loaf pan that I had previously sprayed with Pam.
Then, in a separate bowl, I made the familiar topping: 1/4 cup ketchup mixed with 1-2 tbsp. brown sugar. I sort of skimped on the ketchup this time, so the final product didn’t look as pretty.
I baked the meatloaf at 350F for 1 hour.
When I tasted it, it seemed too peppery and under-seasoned. But as I continued eating it, the taste vastly improved. Not bad for my first from-scratch meatloaf attempt, I guess. I will definitely add more seasoning and probably some skim milk (instead of almond milk) to the mixture next time. I’ll also use more ketchup for my topping!
I served the meatloaf with steamed spinach, Baked Potato Fries, and peas.