So the next time you think of meatloaf as a pedestrian, passé dish, reconsider; just try it. It’s the ultimate great comfort food, and full of nostalgic memories, even if you don’t pack it in your vintage Partridge Family lunchbox these days.
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 garlic clove, minced
1 cup of bread crumbs (this keeps the meatloaf from being too greasy)
2/3 cup of ketchup (plus 2 tablespoons for topping)
2 extra large eggs (or three large eggs)
2/3 cup of chopped parsley
1 teaspoon of dried thyme
2 teaspoons of ancho chili powder
2 teaspoons of kosher salt
1 teaspoon of cracked black pepper
Knead all the ingredients in a large bowl with your hands (don’t whimp out and use some kind of spoon). Take this glorious mass and put in a loaf pan (hence the name “meatloaf”). Take about 2 tablespoons of ketchup and spread evenly over the top. Put the loaf pan on a baking sheet and place in an oven at 350 degrees for about an hour or until the sides have pulled away from the pan or a thermometer in the center reads 160 degrees. Let it rest for 15 minutes; serve; enjoy.