National Meatloaf Day

Sometimes I consider cooking almost the same as a trip down memory lane. It seems as I thumb through my recipe box, so many of the written words bring back memories of places, people, aromas as well as laughter.

For me, meatloaf bring back a memory of sticky gooey hands! When I was younger, I would watch as my mom filled a bowl with various ingredients without exact measurements. Once she put everything in, she would ask, "Did you wash you hands?" Then it was my turn! Perched upon a chair, I would dive in (only wrist deep) to the bowl. My job was mush and squish everything until all of the ingredients were fully combined!

When National Meatloaf Appreciation Day was announced by Serious Eats, I was rather excited! I do not make meatloaf very often anymore. Most of my Peruvian friends do not find much joy in cold meatloaf sandwiches. But, how could I pass up the opportunity to squish the ground beef mixture through my fingers once again?

The simple recipe I have from my mother has a list of simple ingredients and even simple instructions: Mix all ingredients in one bowl (with clean hands). Form into loaf. Bake at 350F for 90 minutes. I chose to make some grown up adaptations to the ingredients and chose to make mini meat loaves because they take about half the time to cook and don't taste as dry once they are done.


Take time to appreciate meatloaf in honor of National Meatloaf Appreciation Day, October 18th. Visit the meatloaf round up at Serious Eats for some fresh ideas for your meatloaf recipes!

Mini Meat Loaves

1 medium onion, finely chopped
cooking spray
1 lb. of ground beef
1 cup of shredded carrot
1/2 cup of crushed wheat crackers
1/4 cup of milk
1/2 tablespoon of dried parsley
1/2 tablespoon of New Mexico ground chili
1/2 teaspoon of ground oregano
1/2 teaspoon of fresh ground pepper
1 teaspoon of salt
1 egg
1 teaspoon of Worcestershire sauce

Preheat oven to 350F. Heat a small skillet over medium high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until lightly browned. Remove from heat, cool slightly. In a large bowl, combine onions, ground beef, carrot, crackers, milk, parsley, ground chili, oregano, pepper, salt, egg and Worcestershire sauce. Divide among 6 jumbo muffin cups coated with cooking spray; place muffin tin on a baking sheet. Bake at 350F for 45 minutes or until a thermometer registers 165F. Enjoy with mashed potatoes! Serves 6.

Adapted from my childhood.