I have been dreading this one for two years. Either meatloaf doesn’t photograph well or I was uninspired. I think it’s the latter because this wasn’t my favorite meal or photoshoot. Almost two years later, I’ve come to terms this photo is what it is and just need to get it out. You’re better off just looking at Chrissy’s photos.
Growing up, I’ve had my fair share of meatloaves. When you think about it, meatloaf is kind of weird. It’s sort of like a giant meatball. Well, more like a loaf of meat. Turns out meatloaf was a way to use up all the meat of a cow ahead of winter because it was too costly to feed cows through the winter. And it wasn’t for dinner. It was a breakfast. Yikes!
What makes this meatloaf a little different than the ones I’ve had growing up? The different seasonings, mushrooms, carrots, the Italian sausage (substituted), and the brown sugar-ketchup topping. It really has a good flavor, but the two times we made this, it just didn’t sit well with me. My stomach just kept turning.
Making the Meatloaf
Since Fatima doesn’t eat pork, we substituted the hot Italian sausage with a hot Italian turkey sausage. Seemed like a great substitute. Anytime Chrissy uses pork, we end up substituting it with something else. Like in these breakfast sandwiches.
Everything sort of just mixes together. Like meatballs, you’ll want to use your hands to gently mix this together. A dense meatloaf is a bit off-putting.
What I loved about this recipe is the glaze. It’s like a tangy ketchup (literally just ketchup and brown sugar). Overall, if you’re a fan of meatloaf, you might like this. I’m glad we tried it, but I’m not sure we’ll be making it again.
