Bo's Favorite Meat Loaf for Meat Loaf Haters

Bo's Favorite Meat Loaf for Meat Loaf Haters Recipe from Tahiti

Region / culture: Tahiti | Preparation time: 15 minutes | Cooking time: 1.5 hour | Servings: 6-8

Introduction

Bo's Favorite Meat Loaf for Meat Loaf Haters is a recipe that promises to convert even the staunchest critics into fans. This dish takes the traditional meatloaf and elevates it with a unique blend of flavors and ingredients, ensuring a moist, flavorful, and satisfying meal. Whether you've always been on the fence about meatloaf or you're looking for a way to spice up your dinner routine, this recipe is designed to impress.

History

The origins of this particular meatloaf recipe trace back to a family kitchen where traditional recipes were cherished but also innovatively tweaked. Bo, the creator, experimented with various ingredients to combat the common complaints about meatloaf: dryness, blandness, and a heavy feeling after eating. By incorporating elements like condensed low-sodium tomato soup and corn flakes, Bo found the perfect balance that transformed the dish into a beloved family classic.

Ingredients

1 can (10.5 oz or 298 g) of condensed low-sodium tomato soup
2-3 lb (1.36 kg) of lean ground beef, approximately 7% fat
2 cups of corn flakes, lightly crushed
1 cup of finely chopped yellow onions (frozen onions can be used for convenience)
2.5 tbsp of chopped parsley (fresh or dried)
1.5 tbsp of worcestershire sauce
1-2 eggs, slightly beaten (use 1 egg for 2 lb of meat, 2 eggs for 3 lb)
0.5 tsp of salt
0.75 tsp of lemon pepper
1 tbsp of minced garlic or 1-2 crushed garlic cloves

How to prepare

Combine all ingredients and mix thoroughly.
Shape the mixture firmly into a shallow baking pan or casserole dish.
Bake the meatloaf in a preheated oven at 350°F (177°C) for 1.5 hours, leaving it uncovered.
During the last half hour of cooking, drain any excess juice.
You can save the drained juice to use as a sauce later, if desired.
It is recommended to use a thermometer to frequently check the center of the meatloaf.

Variations

For a gluten-free version, substitute corn flakes with a gluten-free alternative. Adding chopped vegetables like bell peppers or carrots can also enhance the flavor and nutritional content.

Cooking Tips & Tricks

To ensure your meatloaf comes out perfectly, consider the following tips:

- Mix the ingredients gently to avoid compacting the meat, which can result in a dense loaf.

- Use lean fat to keep the dish moist without it becoming greasy.

- The addition of corn flakes provides a subtle crunch and helps to bind the mixture without making it too heavy.

- Baking the meatloaf uncovered allows the top to develop a delightful crust while keeping the inside juicy.

Serving Suggestions

Serve this meatloaf with a side of mashed potatoes and steamed green beans for a classic, comforting meal. A light salad also pairs well for a fresher, lighter side.

Cooking Techniques

Baking the meatloaf uncovered is crucial for achieving the perfect texture. For an extra flavor boost, consider glazing the meatloaf with a mixture of ketchup and brown sugar during the last 15 minutes of cooking.

Ingredient Substitutions

If you're looking to lower the sodium content further, use a homemade tomato sauce instead of condensed soup. Ground turkey can also replace lean fat for a lighter version.

Make Ahead Tips

This meatloaf can be prepared a day in advance and stored in the refrigerator before baking. It also freezes well, either raw or cooked, for convenient future meals.

Presentation Ideas

Slice the meatloaf and serve on a platter garnished with fresh parsley. Drizzling the reserved juices or a homemade gravy over the top can add a touch of elegance.

Pairing Recommendations

A medium-bodied red wine, such as a Merlot or a Zinfandel, pairs beautifully with the rich flavors of this meatloaf. For a non-alcoholic option, consider a rich tomato juice or a sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a covered dish with a bit of water or sauce to keep it moist and heat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Bo's Favorite Meat Loaf contains approximately 300-400 calories, making it a hearty yet not overly indulgent option for mealtime.

Carbohydrates

This meatloaf recipe contains a moderate amount of carbohydrates, primarily from the corn flakes and the condensed tomato soup. One serving provides approximately 20-30 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

Thanks to the use of lean fat, this meatloaf is lower in saturated fats compared to traditional recipes. Each serving contains about 10-15 grams of fat, ensuring a lighter but still satisfying meal.

Proteins

Protein is a key component of this dish, with each serving offering a substantial 25-35 grams. The lean fat and eggs contribute to the high protein content, making this meatloaf a great option for muscle repair and growth.

Vitamins and minerals

This recipe is rich in various vitamins and minerals, thanks to the inclusion of ingredients like parsley, onions, and tomato soup. It provides a good source of Vitamin C, iron, and potassium, among others, contributing to a balanced diet.

Alergens

This recipe contains potential allergens such as eggs and wheat (from the corn flakes). Those with dietary restrictions should take note and consider suitable substitutions.

Summary

Overall, Bo's Favorite Meat Loaf offers a balanced nutritional profile, with a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a wholesome choice for a family dinner.

Summary

Bo's Favorite Meat Loaf for Meat Loaf Haters is more than just a recipe; it's a testament to the power of creativity in the kitchen. With its rich flavors, nutritious profile, and versatile serving options, this dish is sure to win over hearts and palates, proving once and for all that meatloaf can indeed be a meal to look forward to.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was a rainy day in the small town of Oakville, and I was flipping through an old cookbook that I had found tucked away in the back of my pantry. As I turned the pages, a worn piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for "Bo's Favorite Meat Loaf for Meat Loaf Haters."

Intrigued, I read through the ingredients and instructions. The recipe called for ground beef, breadcrumbs, onions, garlic, ketchup, and a secret blend of spices that Bo, the mysterious creator of the recipe, had perfected over the years. The instructions were simple and straightforward, but there was something about the way the recipe was written that made me think this meatloaf was something special.

I decided to give it a try that very night for dinner. As I mixed the ingredients together and formed the meatloaf into a loaf shape, I couldn't help but feel a sense of excitement. Would this be the recipe that finally converted me into a meatloaf lover?

As the meatloaf baked in the oven, the tantalizing smells wafted through the house, making my mouth water. When it was finally done, I took it out of the oven and sliced into it, revealing a perfectly cooked, moist, and flavorful meatloaf that was unlike any I had ever tasted before.

I took a bite, savoring the blend of savory flavors that danced on my taste buds. The meatloaf was tender and juicy, with just the right amount of seasoning to give it a kick of flavor without being overpowering. I couldn't believe that something as simple as a meatloaf could be so delicious.

From that day on, Bo's Favorite Meat Loaf for Meat Loaf Haters became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and dinner parties, and every time I served it, it received rave reviews. People who claimed to hate meatloaf couldn't get enough of this dish, and I was proud to say that I had finally found a meatloaf recipe that even the pickiest eaters could enjoy.

Over the years, I shared the recipe with friends and family members who were curious about my secret to making a delicious meatloaf. Some of them were skeptical at first, but after taking their first bite, they were hooked. Bo's Favorite Meat Loaf for Meat Loaf Haters had a way of converting even the most die-hard meatloaf haters into fans.

I often wonder about Bo, the mysterious creator of this recipe. Who was he, and how did he come up with such a genius combination of ingredients? I like to imagine him as a humble cook with a passion for creating delicious dishes that brought people together.

As I write this story, I can't help but feel grateful for stumbling upon that old recipe on a rainy day in Oakville. It has brought joy and satisfaction to countless people over the years, including myself. And every time I make Bo's Favorite Meat Loaf for Meat Loaf Haters, I think of Bo and the legacy he left behind with his delicious creation.