Mom’s Meatloaf
This meatloaf recipe is denser than most, and tastes great the next day in a meatloaf sandwich with sautéed onions and ketchup.
By Yankee Magazine|Oct 06 2021|
Mom's Meatloaf tastes great the next day in a sandwich.
Photo Credit: Heath RobbinsFor some people, meatloaf is the food they ate when there was nothing left in the house, or when there was a babysitter, or when there had been a crisis and a neighbor had sent over food. At my house, though, it was a very special treat. My mom, also a terrific cook (and a great mom), had a “thing” about meatloaf: I think she considered it a bit déclassé, so we had to beg her to make it. Occasionally she’d succumb to our pleas, but she couldn’t understand why we liked it so much. Now she confesses to enjoying it. And no wonder: Wait till you try this recipe. It’s denser than most meatloaves, and it tastes great the next day in a sandwich with sauteed onions and ketchup. —Annie Copps
Yield:
about 9 pieces
Total Time:
30 minutesIngredients
3 slices white bread, crust removed
1 cup milk
1 pound ground beef
1/2 pound ground pork
1/2 pound raw chorizo sausage, casing removed
1 cup finely chopped onion
3 large eggs, lightly beaten
1 teaspoon kosher or sea salt (approximately)
1/4 cup chopped fresh parsley
1 tablespoon dried sage
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon freshly grated nutmeg
1/2 cup ketchup
3 bacon strips, uncooked
Instructions
Heat oven to 350 degrees. Place bread in a small bowl. Pour milk over it and let the bread soak up as much liquid as it will hold.
In a large bowl, knead together beef, pork, and chorizo. Add bread, any milk left in the bowl, onion, eggs, salt, herbs, nutmeg, and ketchup. With super-clean hands, knead until ingredients are uniformly distributed.
Line a rimmed baking sheet with aluminum foil. On the lined sheet, mold the meat into a loaf shape, about 9 inches long. Lay bacon strips lengthwise on top. Bake 1 hour. Remove and let rest 20 minutes on a cooling rack. Transfer to a cutting board; slice and serve.
The meatloaf was good, but not as good as my usual recipe. I was unable to purchase the raw chorizo sausage in my area. I left it out of the recipe and used more beef and pork in its place. It was also too spicy and herby. If I was to make it again I would cut the spice and herb amounts by half. It did make a good sandwich served cold with lots of mayo the next day.
you can buy chorizo on line and it’s same price u would pay in store or u can buy in newport r.i.or new bedford mass
Made this with ALL the ingredients including a mild chorizo sausage (although I halved the amount of onions) and it was a big hit. My husband said it was a “home run.” So it rates a 5 out of 5! Yum!
My whole family loved this recipe. The bacon was the clincher. There wasn’t any leftover to use for sandwiches.
Too spicy!!
A real “man-pleaser”! Worth the calories — I give this one a 10!
Heard about it on radio and couldn’t stop thinking about it. Skipped chorizo due to elderly relative. All the rest exactly, but with fresh herbs. The best ever! Can’t wait for lunch tomorrow!
It is the only meatloaf we make now! We make two and freeze the second one for a night when we want some comfort food and lack the time.
Chorizo? Your mom used chorizo? And what did she do, just chuck in any and every spice in the spice rack? I admit I haven’t tried this particular recipe because the people i cook for like their meatloaf one. way. only. forever and ever amen.
Haven’t made this recipie, but try using saltine crackers in your meatloaf instead of white bread and cut out your salt. Gives it a nice flavor.
I second the saltines!
making it now—–wow
Way too much spice and didn’t blend well with the meat. The loaf came out a mushy mess. My husband and I each took two bites, looked at each other and threw the remainder of the meatloaf in the trash. Even our animals wouldn’t go near it. Sorry to be so derogatory, but I followed the recipe exactly and had high hopes.
Déclassé! Déclassé! Mon Dieu! as might have been said in a Canuck home around Moody St. of the likes of Jack Kerouac in his and my BirthTown of LowellLand!!! (Read Call the Darkness Light, by Nancy Zaroulis…Jackie K/O’s first assignment with Doubleday.) My Polack Mom, from Centaahville, made Meatloaf for us while married in the Highlands to me Irish Dad. I don’t think you could have found Chorizo even as a word…back in the day. In any event, not to be déclasséd by the Folks who set a dollop of Green Mint Jelly on their plate when serving Lamb, my Mom feted us with a dollop of Welch’s Grape Jelly(WGJ) to compliment her FAV recipe of the day! Yo…we always had WGJ on hand as what is a PB&J without it as well…Yes!…. Marshmallow Fluff on toast, cut on the diagonal, with Wyse chips!!!? Na Zdrowie! and Slainte!
Not sure what that comment had to do with the meat loaf recipe?
This sounds great. Different than my recipe.
If you don’t like spice why would you try the recipe.
I never had a bad meatloaf.
That meatloaf sandwich made me say yes to trying this! I make meatloaf for the next day sandwich I’ll have. Will not be able to find chorizo so am adapting to sweet Italian sausage and will leave out other herbs for this trial run. My Saturday project.
you can find chorizo on line
I made this meat loaf last evening, exactly as described in the recipe. I am not sure what I did wrong. The flavor was interesting, but, as somebody else commented, it was a pile of mush. There was no way that I could have formed this into a loaf. I will make it again, but perhaps I will use only a 1/2 cup of milk and 2 eggs.
My mom made meatloaf, not this recipe, every Tuesday. We, my father, brother & sister love it. The next day we all had meatloaf sandwiches with ketchup & hamburger dill pickle chips in the sandwich. Try the ketchup & pickles, you’ll like.
Thought these were supposed to be original New England recipes. This can’t be an “old” “traditional” New England recipe. I grew up in Vermont in the 1950s and the word or food “chorizo” never existed there!
Vermont most likely did not have Portuguese communities as we did in Massachusetts. Glad to find this receipt and cant wait to try it
Have been making the Quaker Oats recipe for several years,using oatmeal and tomato juice . Very good and very simple. I top it with a picquant sauce before baking it. It freezes beautifully.
We would have never had chorizo. Our meatloafs were very bland with hamburg breadcrumb because no one liked it with oatmeal, egg ketchup and a bit of milk. After it was all mixed my mon would put hard boiled eggs in the middle of the mixer in the pan then maybe bacon on top but more often not. Everyone loved it especially my dad.
I have not made it but the spices look like way too much! Who ever uses a teaspoon of nutmeg??
The Portuguese make chourico, which is cooked and the Spanish and Mexicans make chourizo which is cooked or raw, depending on who’s making it.
https://homekitchentalk.com/chorizo-vs-chourico/
This recipe looks really interesting. A couple of comments, Yankee Magazine serves all the New England states and their local recipes as well as going around the world to other countries who long for a taste of home. Unless you are from southeastern New England, many people will not know what chourizo/chorizo is. It’s a board Portuguese/Brazilian/Mexican sausage seasoned with south of the border seasonings. It’s available in mild or hot. And back in 2020 when many of these comments were made, it was not available in many places. It has become increasingly popular as these nationalities have moved into American areas. As for being a traditional New England recipe, it is probably very traditional in Portuguese/American homes in southeastern mass and throughout Rhode Island. It may not be franks and beans, or may not be a New England boil dinner, but it speaks to a large population of New Englanders. I would reduce the spices, use a meatloaf mix, of beef, pork, and veal, and add the chorizo to it. Two eggs, and half a cup of milk, we’ll make it plenty moist. As with every recipe, you could always change it to make it your own and unique to your family. I’m excited to try this from my daughter’s Portuguese in-laws!!