Growing up, Sunday meant carry-out from Hollyhock Hill, a popular family-style restaurant on the North side of Indianapolis. Fried chicken with all the fixin’s and a late afternoon meal with family. I’m not sure when we stopped doing that with regularity, but I imagine it had something to do with everyone’s schedules taking them in different directions. About a year ago, my family decided to resurrect Sunday dinners and it has been a wonderful thing. I thought I’d share this sort of intimate gathering with you, because I can’t think of entertaining that I enjoy more.
Sundays now rotate between the homes of various family members. We take turns hosting. Dinner is at 6:30 and if you can come, you bring something. If you can’t make it, not a big deal but I’m finding that everyone largely enjoys it and has prioritized gathering.
Sometimes we have a theme (This past weekend was Greek. Opa!) but often it’s just tasty, down-home fare. Since there are about 10 regular attendees, I’ve been working on a delicious version of meatloaf in a double-batch quantity. I’m going to share the recipe with you. If you are entertaining, great! Make it as is. If not, you can freeze one of them to use later or simply cut the recipe in half.
I’ve served it with both baked and mashed potatoes and a green salad. Leftovers make an excellent meatloaf sandwich. This version uses lean beef, lots of seasoning and doesn’t dry out. Let me know what you think and if it inspires you to gather with family and friends.
Elizabeth’s Maple-Glazed Meatloaf
2 pounds 90% lean ground beef
2 cups of dried, seasoned bread crumbs
1 white onion, diced
1 cup of milk
¼ c ketchup
2 T Worcestershire salt
1 t salt
1 t garlic powder
1 t black pepper
For the Glaze:
½ cup ketchup
2 T apple cider vinegar
¼ cup maple syrup
In a large bowl, combine all of the ingredients for the meatloaf and mix very well to incorporate the bread crumbs and milk. This is a fairly “wet” mixture but won’t disappoint.
Divide the mixture between two (lightly greased) loaf pans and shape the tops to resemble smooth loaves of bread.
In another bowl, combine the ingredients for the glaze and whisk together to combine. Pour half of the glaze onto each of your meatloaves and use a basting brush to cover each with the mixture.
Place both loaves on the center rack of a 350-degree oven. Bake for 55 minutes. Cool for 5 minutes before slicing and serving.
Sometimes the very best parties are the simplest. Enjoy.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.