Myrna’s Meatloaf – #1 in my book
My Filipina wife taught her American husband how to make a better meatloaf loaded with flavor.
We both find it humorous that the Asian taught the American how to make a better meatloaf and the American taught the Asian how to do a better stir fry! She added vegetables to the meatloaf to enhance the texture and flavor and even though now I’m cooking it I follow her example.
- 500g (1 pound) minced beef
- 500g (1 pound) minced pork (chicken can be used as a substitute if desired)
- 2 beaten eggs
- 1/2 cup finely diced carrot (I do the vegetables in a food processor to get them very fine and save time)
- 1/3 cup finely diced celery
- 1/3 cup finely diced onion
- 1/2 cup each finely diced green, yellow and red capsicum (bell pepper)
- 1 tsp minced garlic
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 tsp seasoned salt
- 1/2 – 3/4 cup panko
Mix all ingredients in a mixing bowl. Adjust the amount of panko until the mixture is firm but still somewhat moist.
Lightly grease a meatloaf pan (or line with foil) and press the mixture into the pan leveling it out and making sure it reaches the corners (you can also mold the mixture into a regular baking pan – if I do that I generally go for a somewhat oval shape).
Bake in a 180 c (350 f) oven for 90 minutes. Remove and cover with foil and let stand 5 -10 minutes. Uncover and cut into slices and serve.
I suggesting serving this with my garlic mashed potatoes and a fresh seasonal vegetable