Growing up one of my favorite meals my mom used to make was meatloaf. We'd have it warm with potatoes the first night and then cold in sandwiches later in the week. Turns out it's also one of my dad's favorite meals so it only makes sense that I'd want this (or a version of this) for Gates' first birthday celebration meal. Before we could have it though I needed to modify it to meet Passover restrictions.
Here's how this meal does with my three criteria: budget friendly, super easy to make, and flavorful. 3 out of 3.
- Effort: Medium. Because you need to make your own Matzoh crumbs, preparation takes a little longer than a regular meatloaf but not much. It's also important that you turn the meatloaf partway through cooking to account for any hotspots your oven might have and that you cover the meatloaf two-thirds of the way through baking to ensure you don't dry out your meatloaf.
- Cost: $21.43 for 8 servings, or $2.68 a person. (When not serving a crowd, you can freeze the second loaf for another night.)
- Taste: Great. An even coating with the tomato paste mixture gives the meatloaf a nice crust with moist center.
Ingredients (makes 2-4 x 8 loaves)
- 1 can (6 ounce) Tomato paste
- 1/4 cup White vinegar
- 1/2 teaspoon Molasses
- 2 Tablespoons Maple Syrup crystals
- 1 teaspoon Garlic powder
- 1 teaspoon Minced onion flakes
- 1/2 teaspoon Kosher salt
- A pinch of Allspice
- 4 Matzoh, crushed (approximately 1 1/2 cups)
- 1 can (10 oz) Rotel Diced Tomatoes and Green Chilies
- 1/2 cup Onion, finely chopped
- 1 Tablespoon Garlic Powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon freshly ground Black Pepper
- 2 lbs Five Dot Ranch Ground Chuck
- Preheat oven to 400 degrees.
- In small mixing bowl, combine first eight ingredients: Tomato paste, White vinegar, Molasses, Maple Syrup crystals, Garlic powder, Minced onion flakes, Kosher salt, and Allspice. Set aside.
- In large mixing bowl, combine the rest of the ingredients.
- Divide into 2 balls.
- Place in 9x13 baker and shape into 2 loaves.
- Brush loaves evenly with tomato paste mixture.
- Bake 15 minutes at 400 degrees.
- Rotate loaves and bake another 15 minutes.
- Cover loaves with foil and bake for another 15 to 30 minutes or until done. Test with meat thermometer to ensure meat has reached an internal temperature of at least 140 degrees.
Ingredients (serves 8 to 12)
- 1.5 lbs Mini Yukon Gold potatoes, quartered
- 1/4 to 1/2 cup Extra Virgin Olive Oil
- Salt and pepper to taste
- Place potatoes in a medium pot and fill with cold water, just enough to submerge all of the potatoes.
- Cover, and on high heat, bring to a boil.
- When boiling, reduce heat to low and simmer for 20 minutes or until fork tender.
- When fork tender, drain the potatoes. (Optionally, reserve the water for later use as a thickener in soup.)
- With a potato masher, gradually smash Olive Oil into the potatoes. Use more olive oil to get a creamier texture.
- Season with salt and pepper to taste.
- Serve immediately or keep warm in a crockpot on low heat.
Credit: Heather Hunsinger (aka Mooflyfoof) used with permission.
Have you adapted comfort foods for Passover?