Roasted Garlic Meatloaf

Sometimes ya just gotta have meat and potatoes.  I grew up on a farm, after all…

I also had some roasted garlic to use up.

Normally I throw all kinds of seasonings into my meatloaf — it’s one of the most versatile dishes on the planet — but this time, I wanted basic.  Salt, pepper and… ah yes, roasted garlic.  And a few green onions for color.  (Had some of those left, too!)

Gratuitous mashed potato shot -- I liked the light.

Paired with a mound of fluffy mashed potatoes and a vegetable of your choice, it makes for a nice meal.

Mind you, this isn’t a saucy, bacon-draped, barbecued affair — just good ol’ meatloaf.  And some mighty fine sandwiches the next day.  (Feel free to top it with whatever you like, if you’re so inclined.)

Roasted Garlic Meatloaf

1 1/2 lbs. ground chuck

1/2 c. beef broth or milk (I used milk — I grew up on a farm, yada yada…)

2 eggs

1/2 c. toasted bread crumbs

1/2 -1 whole head of garlic, roasted (see here for tips)

A liberal dose of Kosher salt & freshly ground pepper

4 green onions, sliced (including tops)

Preheat oven to 350° F.

In a large bowl, whisk together eggs and broth (or milk.)  Add bread crumbs, roasted garlic, and salt & pepper.  Let this sit for a bit until the crumbs soak up the liquid.

Add ground beef and green onions.  Mix together lightly with your hands.  (The phone always rings during this step, just so ya know.)

Shape mixture into a loaf and place in a 9″ x 5″ loaf pan.  Bake 40 to 60 minutes.

Not exactly rocket science, but sometimes simple is good.

Enjoying back to the basics,

~ Kim

What’s your favorite “basic” meal?