The Daily Northwestern

Cooking and Recipes: Meatloaf

Benjamin Kraft, Recipe Blogger

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This recipe is another favorite of mine from home like last week’s ham and cheese scones. I guess you could say I’m ready for home cooking again. That said, it’s still very easy to make in a dorm or apartment kitchen. This week, I took over the kitchen in Allison Hall to make this staple of my childhood: meatloaf.

I know what you’re thinking, “meatloaf is gross and kind of sketchy,” and I totally agree. But hear me out on this.

I don’t know about you guys, but meatloaf has always seemed a little questionable to me. I mean its name makes me think of a brick of meat, which is mildly horrifying in my opinion. I never ever eat meatloaf unless my parents, siblings or I make it. It is too firmly affixed as some dreaded paragon of mysterious ground meat that reminds me of “The Jungle Book,” and not the fun kids version with singing animals.

This meatloaf is different because it is delicious, contains a good balance of spices and, most importantly, you know everything that is going into it. So give it a try – I don’t think you’ll be disappointed.

Serves 6 | Hands-on time: 20 minutes | Total time: 1 hour 50 minutes | Source: Kraft family tradition

Ingredients:

  • 1 pound lean ground beef
  • 1/2 to 1 pound turkey
  • 1 cup dry bread crumbs and 1 1/4 cups milk (or 3 medium slices white bread, torn into pieces and 1 cup milk)
  • 1 egg
  • 1/4 cup minced onion
  • 1/4 teaspoon each pepper, celery salt, garlic powder, dry mustard and sage
  • 1 tablespoon Worcestershire sauce 

Directions:

  1. Mix all ingredients thoroughly.
  2. Spread in ungreased 9-by-5-by-3 inch loaf pan.
  3. Bake in oven at 350 degrees for 1 1/2 hours.

Email: benjaminkraft2017@u.northwestern.edu

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