This recipe was sold to me as basically the meatloaf of dreams. The meatloaf recipe, and I quote, “to redeem the food forever, for all mankind.” That’s a pretty high bill of sale, though one I was willing to audition, especially as good meatloaf is like a meal that keeps on giving. First you get the delicious dinner with the meatloaf and some veg – always warm and nourishing after a long day of work. But then – then! – you get meatloaf sandwiches, with thick pieces of the loaf tucked between slices of good bread – an instance when the leftovers exceed the original dish, at least in my opinion.
I had an appointment after work tonight, so I prepped the recipe Monday night before bed, and Shane popped it in the oven when he got home. Our oven is flaky and has hot spots, so it took a good while longer than the prescribed 50-60 minutes – but that’s what meat thermometers are for. When it finally emerged from the oven, we were starving, and we immediately set in on the moist loaf, which is baked with a sweet and delicious tomato glaze. The meat was incredibly tender and flavorful, with just hints of garlic, rosemary, and balsamic vinegar. When we make this again, I’d reduce the amount of liquid by about a third, but otherwise this recipe is just about perfect. Go out and make this tonight. I promise you won’t be disappointed.
EDIT: Janet asked what liquid I would reduce, as I neglected to mention it here. I would cut back to 2/3 cup milk and a generous 1/4 cup balsamic vinegar. I suspect this would be enough to bind everything together while still making the loaf moist and flavorful. Thanks, Janet, for the nudge!