Captain Cavedweller isn’t a meatloaf fan and I’m allergic to processed tomatoes, so we’ve avoided meatloaf at our house.
The other day I got inspired to see if I could either find or create a recipe that didn’t use ketchup or any kind of canned tomatoes. Boy, did that turn out to be a tasty decision. Finding a few recipes online, I combined elements of what I liked and came up with a meatloaf recipe that is nothing like the one Granny used to make, but delicious all the same!
Not Your Granny’s Meatloaf
2 pounds of ground beef
2/3 cup milk
1 tbsp. parsley
1 1/2 cups Panko crumbs
1 tsp. seasoning
dash of salt
1 tbsp. olive oil
1/3 cup of thinly sliced and diced celery
1 tsp. onion flakes (or you can add fresh onion)
2 cups chicken broth
3 tbsp. butter
Preheat oven to 350 degrees.
Thinly slice and dice celery. Heat olive oil in a small skillet on medium heat and add celery and onion (you can also add a little garlic if you want). Cook until celery is softened. Remove from heat and let cool.
Mix celery with remaining ingredients until thoroughly blended.
Line a rimmed baking pan with foil (if you’re lazy like me) and give it a shot of non-stick spray. Form a loaf in the pan that is about 12 inches long by 4-5 inches wide by 1 1/2-2 inches deep.
Bake for an hour, until outside is a nice, deep brown.
About twenty-five minutes before the meatloaf is finished baking, pour 2 cups of chicken broth into a heavy skillet with the butter. You can add a spoon of crushed garlic if you want or a spoon of seasoning.
Bring to a boil then simmer for about twenty minutes, until it starts to thicken. It will not get thick like gravy, but will be thicker than broth.
When the meatloaf is finished, slice and drizzle with the gravy and enjoy the delicious, yummy treat!
She Who Will Be Making This Again