FEAST EVERYDAY : Tom's Worcestershire Meatloaf

Sunday, December 3, 2023

Tom's Worcestershire Meatloaf

A very light, not heavy, meatloaf

I had a desire for meatloaf, but not the traditional tomato-based ones like I usually make. I had the meatloaf mix of meat (pork, beef and veal) available. From there, I totally improvised this recipe based on tastes I knew I liked. Probably, if I had searched long enough, I would find something like this, but I did not have the energy to go looking. So I made up this concoction.

I have made this two or three times now. I am quite proud of this recipe. The key is the very dry, light bread cubes and crumbs and the simplicity of the Worcestershire sauce.

--Tom

Tom's Worcestershire Meatloaf

Makes one loaf

1.3 pounds beef, pork veal ground meat mix

1 yellow pepper, chopped

1 large sweet onion, chopped

5-6 cloves fresh garlic, chopped

2 eggs

3 cups stale plain white bread, cubed

1 cup milk to soak the bread crumbs

1/4 c. Worcestershire sauce

1 tablespoon A-1 sauce

~1/8 teaspoon salt

a few grinds of fresh pepper

Preheat the oven to 350 degrees.

Chop the peppers and the onions.

Sauté for 5-6 minutes until softened, and then add the chopped garlic for another minute or so. Remove from the heat and let cool.

In a bowl, break up the bread. Add the milk and let soak for 30 minutes or so. Make sure all of the bread has absorbed the milk. You can do this before you start sautéing the vegetables.

Into a large bowl, dump the sautéed vegetables. Add the Worcestershire sauce and A-1 and mix so that the vegetables are lightly coated. Next add the meat mixture and stir that up well. Finally add the two eggs and mix that in as well. The eggs act as a binder.

Place in a loaf pan insuring that any liquid in the bowl is added to the meatloaf mixture as well. We have a special meatloaf pan that allows any grease to separate under the cooked meatloaf. But any loaf pan will work.