When the wind is blowing and the snow is falling, nothing’s better than homemade meatloaf for dinner. This version, so traditional yet so much better skips all things tomato in favor of mustard and dill. The assertiveness of sharp mustard combined with the earthy herb is an excellent compliment. Bake a few potatoes right in the oven next to the meatloaf for an impressive dinner in under an hour.
Secret ingredient: One of the key ingredients that separate meatloaf from burgers is the ingredient of breadcrumbs. But that ingredient can sit in your pantry for years not to mention how long it sits on the shelf in the grocery store. Using Saltine crackers provides the same balance and you probably already have them ready to go at home.
Healthy cooking method: Keep the flavor and loose the fat by placing a cookie cooling rack on top of a rimmed baking sheet. Cook the meatloaf on top of this contraption so the fat drains down as it cooks yielding a crispy browned exterior minus the grease.
Leftovers? Yes, please: Many will argue that leftover meatloaf is better than the real deal. Take leftover meatloaf, a few slices of cheese, maybe some tomato or onion or whatever looks good in the fridge. Grill or toast all that between two slices of bread and you’ve got lunch, dinner, late night snack or all of the above.
Prep time: 10 minutes
Cooking time: 45 minutes
1 pound lean ground beef
½ pound ground pork
½ pound ground veal
½ cup crushed Saltines (about 10)
1 large egg
1 small onion, finely chopped
½ cup fresh dill, finely chopped
3 tablespoons grainy mustard
1-teaspoon salt, a few grinds of pepper
Preheat oven to 400 degrees. Place a cookie cooling rack on top of a rimmed baking sheet lined with foil (for easy cleanup).
In a large bowl, combine all ingredients. Shape into a loaf and place on top of cookie rack. Bake about 45 minutes until brown and crispy on top and a thermometer reads 160 degrees.
Let rest for 10 minutes, then cut into 1-inch slices.
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