Daylight savings time ends this weekend and I always have mixed feelings about that.
I hate that it gets dark so early and that there are so few hours of actual daylight. On the other hand, I like the crisp autumn weather -- not too hot, not too cold.
I hate that it's too cold outside for me to cook something on the outdoor grill. On the other hand, I love the comforting, warmth-giving dishes I make in the crockpot and the oven.
So I've been thinking about meatloaf.
It's a winter-sort-of-dish.
But because of the barbecue sauce, this one lingers with memories of the summer gone by.
A perfect dish for transitioning to days without daylight savings time.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large clove garlic, minced
- 1-1/2 pounds ground beef
- 8 ounces ground veal or turkey (or use more beef)
- 2 large eggs
- 1/4 cup beef or vegetable stock
- 1/2 cup fresh breadcrumbs
- salt and freshly ground black pepper to taste
- 1/2 cup barbecue sauce
Preheat the oven to 325 degrees. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes or until softened. Add the garlic, cook briefly and set aside in a bowl to cool. Add the beef and veal and mix gently to combine ingredients. Add the eggs, stock, breadcrumbs and some salt and pepper and mix gently to combine ingredients. Place the mixture into a 9”x5” loaf pan. Spoon the barbecue sauce on top. Bake for 60-75 minutes or until the meat has come away from the sides of the pan (thermometer should read 160 degrees).
Makes 6-8 servings