Fair-warning: This is a tomato-lovers meatloaf.
I consider meatloaf the ultimate in “cabinet stews.” You can
hide put anything into them; use up all kinds of odds and ends!
My plain Irish husband secretly wishes I would just stick to one boring, plain meatloaf recipe but over the years he has learned to be a good sport about my experimentation and many versions. I can’t help it – I am all about variety!
Someday I am going to compile all my versions into a book titled: 365 days of meatloaf!
really it is just another version of “corn and tomatoes!”
Based on crazy odds and ends that I had in my kitchen at the time
1/2 lb ground beef
1/2 lb ground pork
1 egg, lightly beaten
1/2 cup seasoned bread crumbs -The loaf was a very moist and but not very firm – perhaps more bread crumbs for a firmer loaf?
1 tsp seasoned salt ( I like Penzey’s brand)
3 springs of fresh basil, leaves only – chop fine (about 2 tablespoons)
3 springs of fresh oregano leaves – chop fine if leaves are large (about 2 tablespoons)
small onion grated (yes GRATED)
1 6oz can of tomato paste
1/2 cup of tomato juice (you could use a V8)
fresh ground black pepper to taste
Mix lightly but thoroughly and put into a loaf pan. Bake in preheated 375 degree oven for 45mins or so until done. It should smell good and the edges will be a little crispy. Use a meat thermometer to be sure, and remember it will be pink in color no matter what because of the tomato juice and paste!
I served it with oven roasted potatoes and corn. Simply tossed with oil, S&P, and some dried herbs of your choosing. Start the potatoes with the meatloaf and add the corn in about halfway. Toss a couple of times during cooking.