It’s finally starting to feel like fall here in the California Bay Area, crisp and cool mornings, with delightfully mild afternoon temps. You know, the days where the evenings are a little too cool for shorts. The type of weather that makes you want to snuggle up in something warm and eat a big plate of comfort food, the type of food that just soothes the soul. Well, one of the dishes that does that for me is meatloaf with mashed potatoes and carrots. My mouth is watering just thinking about it!
To make this meatloaf recipe, start with ground beef. Next, add onion, garlic, eggs, ketchup, spinach, Italian panko breadcrumbs, milk, Worcestershire sauce, steak sauce, spicy brown mustard, and Sylva’s Kitchen Fault Line seasoning. Mix this together until thoroughly combined. Place it onto a greased baking sheet, form it into a loaf shape, and place desired vegetables around it (I prefer to parboil carrots before adding to pan). For the glaze, place a can of diced tomatoes, some tomato paste, ketchup, Worcestershire sauce, spicy brown mustard, and a little brown sugar in a food processor and process until it becomes a sauce. Pour about half of the sauce over the meatloaf, making sure the meatloaf is covered evenly with a fairly thick layer. Next, add a little water to the remaining sauce and mix it together. Now I pour this thinner glaze evenly over the vegetables (potatoes are another great one to add). Cover with aluminum foil and bake at 375 degrees for 40 minutes or so. Remove the foil and bake for another 15-20 minutes or to an internal temperature of 170 degrees. Remove from oven and cool slightly. Slice the meatloaf and serve with your favorite sides. Next time you want that perfect comfort food meal, give this recipe a shot. Enjoy!
