Meatloaf is a food with a name that is entirely too vague for my liking. What meat, exactly, is it? And why must it be camouflaged in a loaf?
Much like the Healthier Chicken Cordon Bleu I posted a few weeks ago, meatloaf is a dish I never had any interest in. I freely admit that I avoided the food specifically because it has a name that tells you absolutely nothing about the contents. You might as well insert “mystery” before the “meatloaf” and, I have to tell you, that just doesn’t work for me.
Despite my aversion, the family kept asking for it. Knowing that I would want to eat it after the length of time it takes to cook (and smells up the entire house with deliciousness) I set out to transform this diner blue plate favorite into something less vague and far more unique.
After years of playing with different combinations of mix ins, I settled on cheese and barbecue sauce as the primary flavor drivers. Breadcrumbs and an egg give it the glue to stay together, and fresh parsley adds flavor without being visibly green in the loaf so even the vegetable avoiders in your house won’t know it’s in there. Add in a pound of ground beef and a half pound of ground pork and you have Cheesy Barbecue Meatloaf.