Just a few simple tweaks are all it takes to make a classic meatloaf more appealing than its name gives it credit for.
With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So, we’re here to get you started.
Each day we’re going to post a new skill here and go in detail about how to do it — a resource for cooking basics so you can get food on the table and get through this.Meatloaf might not be the sexiest dish, but it has stood the test of time for a reason. It’s a crowd-pleaser that everyone loves no matter how much they may profess to liking something fancier, the Adam Sandler of dishes.There are no new-fangled tricks or techniques in this recipe.
The only vague “twist” here is to place the meatloaf in a hot skillet before it goes in the oven. The bottom gets crusty and caramelized like a. It’s easy to do and makes a huge difference in texture to have that crunchy part in the mix. For the top, I stick with classic ketchup straight from the bottle. No one wants a homemade ketchup or any other flavoring to distract from the star of the show. But if you have the will to do so, I suggest stirring a tablespoon of vinegar into the ketchup first to bump up its acidic edge and cut the sweetness.
The vinegar in the ketchup, the flavored butter, and cooking the meatloaf in a heated skillet — the right amount of small nips and tucks here and there that make a classic more appealing than the uncut gem it always was.
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