The Need To Know Classic That Is: Meatloaf

T.V. sitcoms have given meatloaf a bad rap. For years we have associated meatloaf with a tasteless lump of meat made by the most ornery of mother-in-laws, but chopped meat mixed with bread and spices and cooked in loaf form has been eaten since the days of ancient Rome. It's been a staple meal since the Great Depression, and today both Michelin star chefs and home cooks have elevated meatloaf to its rightful place as a comfort food favourite.

Ingredients:

675 g ground beef, lamb, or pork
15 g onion, finely chopped
5 g teaspoon basil
5 g teaspoon dried mustard
5 g dried thyme
5 g garlic powder
5 g onion powder
5 g paprika
1 slice white bread, fresh, stale, doesn't matter
1 egg
1 beef bouillon cube, crumbled
ketchup
milk
salt and pepper
Worcestershire sauce

1. Preheat the oven to 180 C. Put the slice of bread in a shallow bowl and add enough milk to cover it. Let the milk soak in for about five minutes, pour out the excess, and press out as much milk as you can from the bread using the back of a spoon.
2. In a large bowl mix the bread, the meat, the spices, the egg, and the bouillon cube together; add what you would consider an appropriate amount of salt, pepper ketchup, and Worcestershire sauce. Shape the mixture into a loaf, then place it either in an ovenproof dish or on a baking sheet, and cook for 30-45 minutes, until the juices run clear when it's pierced with a toothpick. Serve in slices with gravy and mashed potatoes; melted cheese on top is optional.