It’s Veteran’s Day in my house. I try to make this a special day for Jeff, so I always make one of his favorite meals. Since we do lasagna for his birthday, I thought meatloaf would be a good dish for today. He loves meatloaf, plus it’s pretty chilly, so a nice hot meatloaf would be a good plan for today.
I was never a fan of meatloaf. That might actually be an overstatement. I didn’t like meatloaf at all. That is, until the first time I had it at my future in-law’s house. My mother-in-law makes awesome meatloaf and she makes it in a crockpot. It is moist and full of flavor and just plain wonderful. I’ve made some adjustments to her original recipe to make it my own, but the heart of it is still her recipe. It’s so simple to make and makes the house smell awesome. Good thing Jeff is working a side job today or else he’d be home complaining right now. He doesn’t do well with crock pot meals when he’s home because the smell drives him crazy.
1.5 to 2 lbs of ground beef (for this I like a lower fat content since there is no risk of the meatloaf drying out)
1/2 cup breadcrumbs
a few dashes of Worcestershire sauce
a big squirt of dijon mustard
1 packet of onion soup mix
a few shakes of celery salt
lots of black pepper
1 medium onion
brown gravy mix
Put the first 8 ingredients in a gallon sized plastic bag or bowl. Mix the ingredients thoroughly. Shape the mixture into a loaf and place in the crockpot. I use a 2 or 3 quart crockpot. Add beef broth to cover 1/2 way up the meatloaf. Slice the onion and place on top of the meatloaf. Cook for 6-8 hours on low.
Remove the meatloaf from the crockpot. Strain the fat off the juices and put in a small sauce pan. Add the brown gravy mix and simmer until thickened. Serve with mashed potatoes.