How To Make Diner Style Meatloaf – A Weeknight Favorite

 

 

Back in the 90's my husband and I used to enjoy travelling to the States on daytrips to go shopping. We enjoyed going down there to buy groceries as they were a lot cheaper than they were at home. With five growing children, every penny mattered.

We would always treat ourselves to a nice dinner at one of the local diner's while we were there. It was always a real treat.  Diner food is always the best.  Simple food but done really well.  At least that was always my experience.  Mom and Pop kind of food.

With varied menus and daily specials, usually handwritten on blackboards or paper place mats, placed strategically around the room for perfect viewing. You could always tell a good diner because it would be full and very busy.  Another good sign was a line of transport trucks in the parking lot. Truck Drivers always know the best places to eat.

Another thing we enjoyed about then was that they were usually not overly expensive places to eat. The food was not really fancy, but it was always really good.  It has been many years now since I have been to eat in a diner.

Meatloaf has always been a big diner specialty.  Hearty, delicious and filling.  This meatloaf recipe  I am sharing with you today Is all that and more. I have been making it this way for years. I can't remember where I got the original recipe from, but it is very like the meatloaf you would be served in a diner style of restaurant. (I suspect I adapted it from the Fannie Farmer Cookbook but can't be sure.)

Meals like this are very homey and comforting as well as being delicious. They used to be considered thrifty, but with today's economy and the price of beef that is not true any longer, although, to be sure, ground beef IS a more economical way to enjoy beef!

This is a small batch recipe making a small (8 by 4-inch) loaf, which is ideal for two people. It cuts into four thick slices. You can enjoy it on the day and then enjoy a delicious Meatloaf Sandwich the day after!

 

WHAT YOU NEED TO MAKE DINER STYLE MEATLOAF

Except for the hot pickled peppers, which are entirely optional, you need only simple basic ingredients to make this tasty loaf!

For the Meatloaf:

• 1 cup (60g) of freshly made breadcrumbs
• 1 small onion, peeled and cut into chunks
• 1 medium egg, beaten
• 1 pounds extra lean ground beef (I use ground steak)
• 2 TBS hot pickled pepper strips (optional)
• 1 TBS Worcestershire Sauce
• 3/4 tsp dry mustard powder
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup (80ml whole milk
• 1/2 cup (60g) grated cheddar cheese

For the glaze:

• 1/4 cup (65g) of tomato ketchup
• 1/4 tsp dry mustard powder
• 1 TBS soft light brown sugar, packed
• 1/2 TBS liquid from the hot peppers jar

 

You can use any kind of bread to make the crumbs. I make them in a food processor. You don't want to use dry crumbs as they will absorb too much of any liquid used and make for a dry meatloaf.

You can also add grated vegetables with the breadcrumbs if you wish, such as carrot or zucchini. These will also add some moisture. I would not include them in the blitzing puree that you make with the onion, egg, milk and spices.  They should be kept separate if using.

Use a good cheddar that you enjoy. You want to taste it so a sharp cheddar is recommended.

The hot peppers are totally optional. They don't add a lot of heat to the mix, but they do add a chef's kiss of something different that people won't quite be able to put their finger on.  

 

HOW TO MAKE DINER STYLE MEAT LOAF

Make sure you also check out my secret tips at the end to ensure that your meatloaf will be the best ever!

1. Place the onion, pickled peppers, egg, Worcestershire sauce, dry mustard powder, salt, pepper and milk into a blender. Blitz until smooth.
2. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large shallow roasting tin. Line a small loaf tin with plastic cling film.
3. Place the meat, breadcrumbs and cheese into a large bowl. Mix lightly together.
4. Pour the mixture from the blender over top. Mix this into the meat and breadcrumbs lightly with your hands, until well combined.
5. Pack lightly into the lined loaf tin, smoothing over the top.

 

1. Tip the meat mixture out of the tin and into the middle of the roasting tin, removing the loaf tin and discarding plastic cling film.
2. Bake for 30 to 35 minutes.
3. Whisk together the glaze ingredients until well mixed. Remove the meatloaf from the oven and brush this mixture overall.
4. Return to the oven and bake for a further 10 to 15 minutes. Remove from the oven and allow to stand for 10 minutes before cutting into slices to serve.

Creamy Mashed Potatoes, Scalloped Potatoes, (any kind of potatoes really) and a mix of vegetables work  well at the side of this delicious dish! I confess we enjoy mashed potatoes most of all!

If desired, you can leave off the glaze and make a simple gravy to serve with the meatloaf in its place. Also, delicious!

 

SIX SECRETS TO A BETTER MEATLOAF

If you take on board my hints and tips you may never experience another dry and lackluster meatloaf again!  Trust me!

• Use the right cut of meat. I like to use ground steak or ground sirloin. The leaner your meat mixture the less shrinkage you will get. Nobody enjoys a really greasy meatloaf.
• Milk, onion and breadcrumbs help to give your loaf substance, and to keep it moist. Not only do the onions bring flavor, but the addition of milk and breadcrumbs allows for a much better texture, helping to stabilize the meat mixture as well as distributing the moisture evenly amongst the meat.
• Salt and pepper is important but other flavors also add to the enjoyment of this old familiar dish. Mustard, ketchup, hot peppers, Worcestershire sauce and cheese all add flavor.
• Use a light touch when mixing your meatloaf together.  Too much mixing and compacting will give your loaf a mushy, pasty texture and can also toughen it.
• A glaze, whilst not necessary, always gives a nice look and finish to the loaf. Nobody will be reaching for the ketchup bottle if you do this right.
• Let the meatloaf rest for about 10 minutes before slicing. This allows for any juices to be reabsorbed into the loaf.

 

OTHER WAYS TO ENJOY MEATLOAF

Here are a few other ways I enjoy making meatloaf. I promise you, they are also delicious!

STUFFED MEAT LOAF - This version of meatloaf is a bit different than the usual meatloaf.  For this recipe, you season your meat and pat it out to a rectangle. An onion stuffing mix and cheese are spread over top of that. The whole thing is then rolled up like a jelly roll and baked.  When it is almost done a glaze and grated cheese are added to the top. This is a moist and delicious loaf that slices well for sandwiches the day after.  

MACARONI & CHEESE MEATLOAF CASSEROLE - First of all you have a wonderfully moist and tasty meatloaf base, glazed with a BBQ glaze.  This gets baked and then topped off with a lush macaroni and cheese.  The two then get baked together until all of those wonderful flavors meld together beautifully! This is extremely delicious to say the least!

 

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Yield: 4 servings

Author: Marie Rayner

Diner Style Meatloaf

Prep time: 10 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 10 M

Baked in a free form style, this lovely meatloaf has a wonderful crust and flavor. If I am feeling particularly indulgent, I will lay strips of steaky bacon across the top, which is very nice, but it's delicious without it as well.

Ingredients

For the Meatloaf:

• 1 cup (60g) of freshly made breadcrumbs
• 1 small onion, peeled and cut into chunks
• 1 medium egg, beaten
• 1 pounds extra lean ground beef (I use ground steak)
• 2 TBS hot pickled pepper strips (optional)
• 1 TBS Worcestershire Sauce
• 3/4 tsp dry mustard powder
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup (80ml whole milk
• 1/2 cup (60g) grated cheddar cheese

For the glaze:

• 1/4 cup (65g) of tomato ketchup
• 1/4 tsp dry mustard powder
• 1 TBS soft light brown sugar, packed
• 1/2 TBS liquid from the hot peppers jar

Instructions

For the glaze:

1. Place the onion, pickled peppers, egg, Worcestershire sauce, dry mustard powder, salt, pepper and milk into a blender. Blitz until smooth.
2. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large shallow roasting tin. Line a small loaf tin with plastic cling film.
3. Place the meat, breadcrumbs and cheese into a large bowl. Mix lightly together.
4. Pour the mixture from the blender over top. Mix this into the meat and breadcrumbs lightly with your hands, until well combined.
5. Pack lightly into the lined loaf tin, smoothing over the top.
6. Tip the meat mixture into the middle of the roasting tin, removing the loaf tin and discarding plastic cling film.
7. Bake for 30 to 35 minutes.
8. Whisk together the glaze ingredients until well mixed. Remove the meatloaf from the oven and brush this mixture overall.
9. Return to the oven and bake for a further 10 to 15 minutes. Remove from the oven and allow to stand for 10 minutes before cutting into slices to serve.

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