Author Notes
My father has denied the existence of this meatloaf recipe for about two decades--but over Christmas last year, I found definitive proof. The family cookbook, circa the 1970s--all handwritten recipes. My father, staunch proponent of bran, contributed only two recipes, both containing bran. Oh, dad. I've changed a few things--namely I do not use Raisin Bran like my father did. I also glaze the meatloaf. The glaze is adapted from Alton Brown's "Good Eats." —Hilarybee
Ingredients
- For the Meatloaf
-
1 cup
Flaked Bran Cereal (I use All-Bran)
-
3/4 teaspoon
Onion Powder
-
3/4 teaspoon
Garlic Powder
-
1/2 teaspoon
Black Pepper
-
1/2 teaspoon
Cayenne
-
2 pounds
ground chuck
-
1
onion, grated
-
1
carrot, grated
-
1 tablespoon
ketchup
-
1 tablespoon
Worcestershire sauce
- Ketchup Glaze
-
1/2 cup
ketchup
-
1 tablespoon
honey
-
1/2 teaspoon
hot sauce (I like sriracha, but tabasco is good too)
-
1/2 teaspoon
Worcestershire sauce
Directions
-
Preheat the oven to 350 degrees. Blitz the bran and the spices in a food processor, until the mixture looks like very fine crumbs. Don't go too far--it can get a bit like a paste if you pulse for too long.
-
In a large bowl, combine the meat, grated vegetables, and bran crumbs. Whisk together the ketchup and Worcestershire sauce in a small bowl. Pour on top of the meat mixture and use your hands to get everything combined.
-
Press the meatloaf into a 9" meatloaf pan. It will be slightly mounded. While it is in the initial bake, make the glaze. Whisk together the ketchup, honey, hot sauce and Worcestershire sauce. After twenty minutes, remove the meatloaf from the oven. Very carefully glaze the meatloaf--avoid burning yourself on the hot pan! Bake for another 35-40 minutes.
-
Allow to cool for 10 minutes before slicing.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com
See what other Food52ers are saying.