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TSGs Meatloaf for Two!
Ever wondered how a simple recipe from a Quaker Oats lid could become a beloved family tradition? Welcome to TSG's Meatloaf for Two! This meal is steeped in my childhood memories, served at our family table at least once a week throughout the 70s and 80s. It was one of the few recipes my Dad mastered and we all eagerly looked forward to it. Originally inspired by a recipe from a Quaker Oats lid, my Mom's twist of replacing the ketchup on top with BBQ sauce turned this humble meatloaf into a real winner. I have spent countless hours perfecting this recipe, striving to make it both delicious and photogenic. After several trials, I finally succeeded! I am thrilled to introduce TSG's Meatloaf for Two, a nostalgic dish that looks just as good as it tastes.
An Impressive Meal
The second best reason to whip up this dish is to dazzle someone with a comforting meal. This is a personalized meatloaf complete with spinach, potatoes, and gravy. And since it's split into two, there's more of that delightful meatloaf crust for everyone. All the prep work can be tackled ahead of time and the meatloaf can be baking while your guests are en route. You'll need to cook at the stove for about 15 minutes, but the rest of the time you can unwind with a fine red wine while the loaves bake, filling the kitchen with an irresistible aroma. After that, you can choose to plate each meal individually or place the sides in communal serving bowls.
Leftover Heaven
Finally, the ultimate reason to make this dish might just be the leftover meatloaf sandwiches the following day! If you happen to have any leftovers, pre-slice the loaf before refrigerating it overnight. The next day, just pop a slice or two of meatloaf onto bread spread with mayonnaise, and enjoy!
Recipe
Ingredients
Directions
Heat oven to 350 degrees. Cover a rimmed baking sheet with parchment paper. In a medium-sized mixing bowl combine all meatloaf ingredients by mixing lightly but thoroughly. Divide in half and form into 2 loaves. and place a few inches apart on the baking sheet. Top each loaf with about a tablespoon of BBQ sauce. When the oven has been preheated place the meatloaves on the center rack.
Wash the potato and peel about half the potato leaving strips of skin on. Chop into 2-inch pieces and place into the pot. Fill the pot with enough water to cover the potatoes then heat the water to boiling. Cook for about 15-20 minutes or until a fork slides easily into a piece. Drain add butter then set aside with the lid on.
Make the gravy in a saucepan by heating the pan to medium. Add the butter and once melted add in the flour and stir to make a roux. A little at a time pour in the milk. continually whisking to keep it smooth. Once you have added all the milk and it is the proper consistency, add the sage, pepper, and salt till it tastes right. It's more salt than you might think. Once finished turn the heat to low and cover. Set aside till needed.
Bake 45 minutes then remove to add more BBQ sauce to the top and check for doneness. You should be around 130-140 degrees at this point. Pop them back in and cook an additional 15 minutes or until 160 degrees F doneness. Juices will run clear. Let stand for 10 minutes.
While the meatloaf is standing, sauté up the spinach. Heat a saucepan on medium high and add a tablespoon of oil. Once hot add the crushed garlic and the spinach a little at a time as it wilts you will get more room to add more. sprinkle on the pepper flakes and keep sautéing till the spinach is mostly wilted. Once done you are ready to serve the meal.
Don't forget the extra BBQ sauce for dipping!
Ingredients
Directions
Heat oven to 350 degrees. Cover a rimmed baking sheet with parchment paper. In a medium-sized mixing bowl combine all meatloaf ingredients by mixing lightly but thoroughly. Divide in half and form into 2 loaves. and place a few inches apart on the baking sheet. Top each loaf with about a tablespoon of BBQ sauce. When the oven has been preheated place the meatloaves on the center rack.
Wash the potato and peel about half the potato leaving strips of skin on. Chop into 2-inch pieces and place into the pot. Fill the pot with enough water to cover the potatoes then heat the water to boiling. Cook for about 15-20 minutes or until a fork slides easily into a piece. Drain add butter then set aside with the lid on.
Make the gravy in a saucepan by heating the pan to medium. Add the butter and once melted add in the flour and stir to make a roux. A little at a time pour in the milk. continually whisking to keep it smooth. Once you have added all the milk and it is the proper consistency, add the sage, pepper, and salt till it tastes right. It's more salt than you might think. Once finished turn the heat to low and cover. Set aside till needed.
Bake 45 minutes then remove to add more BBQ sauce to the top and check for doneness. You should be around 130-140 degrees at this point. Pop them back in and cook an additional 15 minutes or until 160 degrees F doneness. Juices will run clear. Let stand for 10 minutes.
While the meatloaf is standing, sauté up the spinach. Heat a saucepan on medium high and add a tablespoon of oil. Once hot add the crushed garlic and the spinach a little at a time as it wilts you will get more room to add more. sprinkle on the pepper flakes and keep sautéing till the spinach is mostly wilted. Once done you are ready to serve the meal.
Don't forget the extra BBQ sauce for dipping!