What’s Cookin’ – Meatloaf (Collucci Bros.)

Our local grocery store recently featured a special deal.  Buy 4 pounds of ground round and get a package of potatoes, carrots, and onions for free.  This reminded me that I had a meatloaf recipe sitting in my recipes-to-try pile – a meatloaf recipe that was made with carrots, celery, and onions in it.  Since you can’t have meatloaf without mashed potatoes and with this special deal, it was time to try this recipe.

The fact that I love meatloaf is undeniable.  I have already featured two other meatloaf recipes on my blog.  One is for an Italian Meat Loaf (Polpettone) that my father used to make.  The other one is from The Pioneer Woman.  Both are really good, but really different from one another.

The meatloaf recipe that I’ve been waiting to try is one that was featured on a Food Network episode (and won) of Throwdown with Bobby Flay in 2009.  It is another good meatloaf and is much different than the others I have already blogged about.

Meatloaf also lends itself to being divided into smaller loaves.  Since I was making some meals to freeze and share I decided that I could make a standard meatloaf recipe, and divide it into two portions fairly easily.

Meatloaf is a good comfort meal – perfect for cold Winter days along with a large serving of creamy mashed potatoes.  I like this recipe enough to share, and you can get it here.  Each loaf easily makes 4 servings.  Enough for DSH and I to have for dinner and for cold meatloaf sandwiches the next day.

Here is my step-by-step.

Collucci Bros. Meatloaf ingredients.  Preheat the oven to 375°F.

Notes:  I did not have Italian bread crumbs.  I had Panko bread crumbs to which I added 1 teaspoon each of basil, oregano, and thyme.  For the bread, I used some whole wheat sandwich bread that I had on hand.  Both worked perfectly in this recipe.

Sauté the vegetables in the vegetable oil and allow to cool.

In a large bowl, combine the ground round, cooled vegetable mixture, eggs, salt, pepper, Tabasco sauce, and Worcestershire sauce.  I used my impeccably clean hands to combine well.

Add the bread crumbs and the slices of bread that have been soaked in cold water (squeeze and drain the water out of the bread slices before adding to the meat mixture).

The final step involves mixing well.  The recipe says that you can use a stand mixer; however, I simply used my hands.

The recipe calls for making one free form loaf and coating with ketchup.  I wanted to make one now and make one to share so I made one recipe into two loaves.  I then slathered each with the ketchup.  Bake for 35 to 40 minutes rather than 45 to 55 minutes.

Notes:  At this point, I could have frozen the unbaked loaves, but I decided that meatloaf is easily reheated in the microwave and is also good cold in sandwiches so I went ahead and cooked both of the loaves.  I allowed one to cool and sliced it before putting it into the freezer.  I gave the frozen loaf to my mother-in-law who was able to cut a few pieces off the frozen loaf easily – she ate some and kept some in the freezer for later.  Perfect.

Collucci Bros. Meatloaf – ready to eat (or freeze for later).

Perfect served with some creamy mashed potatoes and a green vegetable.  Yummy.

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