{"id":4979,"date":"2009-09-27T14:22:56","date_gmt":"2009-09-27T19:22:56","guid":{"rendered":"http:\/\/moriahjovan.com\/mojo\/?p=1846"},"modified":"2025-07-31T10:27:27","modified_gmt":"2025-07-31T15:27:27","slug":"comfort-food-meatloaf","status":"publish","type":"post","link":"https:\/\/moriahjovan.com\/talesofdunham\/blog\/comfort-food-meatloaf\/","title":{"rendered":"Comfort food: Meatloaf"},"content":{"rendered":"<p>I have an \u201cofficial\u201d recipe that I kinda sorta follow sometimes if I feel like it, but usually I have way more hamburger than the amount called for in the official recipe (we buy one cow a year and have most of it, minus the excellent cuts [about which I am very specific] ground into hamburger).  This is how I made it last night:<\/p>\n<ul class=\"none\">\n<li class=\"none\">2-1\/2 lb hamburger<\/li>\n<li class=\"none\">1-1\/2 c bread crumbs (combined my own dried\/crumbled with boughten seasoned)<\/li>\n<li class=\"none\">1 c milk<\/li>\n<li class=\"none\">1\/2 c yellow onion, chopped<\/li>\n<li class=\"none\">2 eggs<\/li>\n<li class=\"none\">2 T Worcestershire sauce (this is the key to a good meatloaf, IMO)<\/li>\n<li class=\"none\">1 tsp salt<\/li>\n<li class=\"none\">1 tsp dry mustard<\/li>\n<li class=\"none\">1\/2 tsp pepper<\/li>\n<li class=\"none\">1\/2 tsp ground sage<\/li>\n<p>&#160;<\/p>\n<li class=\"none\">Mix all ingredients (knead it with your hands as you would bread dough) and put into a springform pan. Put on an aluminum-foil-lined cookie sheet. Cook at 350F for 1 hour.<\/li>\n<li class=\"none\">Add ketchup as needed.<\/li>\n<p>&#160;<\/p>\n<li class=\"none\">NOTE: For low-carb version, substitute bread crumbs with chopped mushrooms (not the kind from the can).<\/li>\n<\/ul>\n<p>If you\u2019re easily squicked about meat and the eating thereof, you may stop reading right here.<\/p>\n<p>I love steak tartare. If you don\u2019t know what that is, it\u2019s raw ground sirloin with egg and capons and a bunch of spices in it. I eat this meatloaf raw once I get all the spices worked in and settled. Sometimes I\u2019ll add a little extra Worcestershire sauce. Poor woman\u2019s tartare.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have an \u201cofficial\u201d recipe that I kinda sorta follow sometimes if I feel like it, but usually I have way more hamburger than the amount called for in the official recipe (we buy one cow a year and have most of it, minus the excellent cuts [about which I am very specific] ground into [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[240],"tags":[],"class_list":["post-4979","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/posts\/4979"}],"collection":[{"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/comments?post=4979"}],"version-history":[{"count":2,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/posts\/4979\/revisions"}],"predecessor-version":[{"id":16824,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/posts\/4979\/revisions\/16824"}],"wp:attachment":[{"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/media?parent=4979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/categories?post=4979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/tags?post=4979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}