Meatloaf

Can I say I sometimes struggle with what to title posts? And not to mention how I struggle with photographing dinners! Desserts are easy. Meats and meals? Ugh. There’s just something about photographing meals that I just really struggle with. I guess I find it hard to get a shot where it doesn’t look gross. I want the taste to come through, and hopefully that comes with practice!

Anyways, it had been a long while since I had made a meatloaf. It’s really just underrated meal. Now that we’re in the thick of fall and the temps have officially dropped, I have been wanting warm, comforting meals. Meatloaf checks all the marks! It’s quick to make, practically foolproof and perfect for cold nights. You can freeze it and reheat it. It’s a great make ahead meal and it even tastes better the next night. You can play around with the flavors to customize it to your likes. It really is a great and underrated dish.

I kind of threw whatever I had on hand on this. I usually add Worcestershire sauce to my meatloaf but we were out (gasp, the bottle that had lasted us years was finally empty) so I added in coconut aminos instead. Which is basically a soy sauce alternative. I find that soy sauce can be too over powering and salty in some recipes so I like to have coconut aminos on hand. I think it’s better than soy sauce in stir fry too. Dice up whatever veggies you have on hand, we happened to have red and green pepper and throw that in the meat mixture and voila! You have a meatloaf!

I finished it off with a sweet glaze that caramelized in the oven. The results were moist with a nice crust on the outside.