Andy’s easy meatloaf recipe is the perfect answer to lunch menu woes when the rain comes in and the temperatures drop here in Los Angeles. It helps that Andy is a genius at taking whatever we have on hand and whipping up savory perfection. His meatloaf uses the extras in our pantry and refrigerator, so we hit our goal of reducing food waste, and it stretches our budget (a huge bonus with grocery costs rising). Plus, it’s something we genuinely look forward to eating. Win, win, win!
So, if you find yourself stuck inside with the rain or snow swirling beyond your window, and you want to make something that is satisfying, comforting, and affordable, I think this easy meatloaf recipe is the way to go.
P.S. It’s also terrific cold on sandwiches!
Andy’s Easy Mishmash Meatloaf Recipe Ingredients
1/2 Large Yellow Onion (Chopped)
1 Large White Carrot
6-OZ Can Contadina Roma Tomato Paste
1 Cup of Ground Walnuts and Almonds (Note: the amount is really up to — it’s just for flavoring)
1-1/2 Pounds Lean Ground Beef
3/4 Cup Panko Bread Crumbs
2 Large Eggs
2 Teaspoons Dried Rosemary
1 Teaspoon Dried Thyme
3/4 Teaspoon Pepper
1/2 Teaspoon Salt
1/4 Cup Ketchup
Step 1 Preheat the oven to 350 degrees F.
Step 2 Toss about one cup of walnuts and almonds into a food processor and grind. Set aside.
Step 3 Chop the onion and white carrot and start sautéing them in the cooking oil of your choice. We chose olive oil, but you can go a lot of different ways.
Step 4 Add the tomato paste to the sautéing onions and carrots. Stir on low heat to warm and fully combine the flavors.
Step 5 In a large mixing bowl, thoroughly combine the fresh (or thoroughly thawed) ground beef, the bread crumbs, eggs, rosemary, thyme, salt, pepper, and ground nuts.
Step 6 Stir the tomato paste mixture into the ground beef bowl. Mixing lighting, but completely to get an even distribution of ingredients.
Step 7 Spread the meatloaf mixture into a standard, non-stick 8.5 x 4.5 x 2.75 inches loaf pan.
Step 8 Place on the middle rack of your preheated oven for about 45-55 minutes. Check with a meat thermometer – the internal temperature of the meatloaf should read 160 degrees F when it is done.
Step 9 At the 25-minute mark (or sooner, if you desire), pull the partially cooked meatloaf out and brush the top with the ketchup. Place the pan back in the oven to finish baking.
Step 10 When the meatloaf reaches 160 degrees F, pull the pan out and let it sit and cool for approximately 10 minutes. This helps the meatloaf get firmer and will make it easier to cut.
Overall Meatloaf Recipe Impressions
I’m a big fan of this recipe because it was 1) tasty, 2) allowed us to use a carrot that wasn’t going to be used otherwise, and 3) we were able to use leftover nuts to add some exciting flavor and texture.
Andy loves adding the nuts but felt like the carrot didn’t really add anything flavor-wise. If we didn’t have one on hand, he wouldn’t feel the need to run out and get it. Otherwise, he was pretty pleased with the results of this delicious comfort food recipe.
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