Emily's Hot Dish

I’ve always heard people say that when you’ve grown up eating your mother’s meatloaf, no other meatloaf recipe will taste “right” or even good. I guess my mom (or dad, actually, as he did most of the cooking) didn’t make enough meatloaf when I was a kid because I really don’t have a preference for “her” recipe. I don’t even know if my parents have “their” meatloaf recipe. In any case, this is good meatloaf. It’s flavorful, juicy, uncomplicated, and (this is most important) is better as a leftover than it is the day it’s made. It’s GREAT for meatloaf sandwiches, which if you ask me is the best reason to make meatloaf in the first place.

I’ve made a slight departure from the traditional meatloaf meat mixture and used lamb in place of veal. I think it adds a more complex flavor, it’s cheaper than veal, and you won’t feel as guilty. Though really, I’m not sure why I feel less guilty eating baby sheep than I do eating baby cows. Regardless, it’s delicious. Make it tonight! 


Adapted from The New Best Recipe