One Good (Meat)Loaf

If someone had told me a month ago that I would be using my breadmaker practically every day I would have laughed at them. Then I went to the cooking class in L.A., and now I can't stop! Maybe it's a phase, but I'm sure having fun. I'm still somewhat of a cooking snob because I really truly would prefer to make everything by hand and use my oven, but I have to admit that using my breadmaker has allowed me to make things on several occasions recently that I otherwise would not have been able to make due to time constraints. Another advantage I've found is that the breadmaker gives off little to no heat, which is very appealing during the hot Southern California summer. My most recent breadmaker adventure was another loaf, but not a loaf of bread. I made meatloaf.
This was one of the recipes done at the class in L.A., and probably the one that intrigued me most because I hadn't thought of using a breadmaker for anything other than bread/dough. I love how easy it is too. Just chop up a few fresh ingredients, mix everything together in a bowl,
press it into the breadmaker pan,
set it to cook for about an hour (adding glaze part of the way through),
and then voila! You pull out a fully cooked meatloaf.
This meatloaf is so good. It's juicy, dense, and packed with flavor.
I served it with mashed potatoes and corn. It totally hit the spot. This was definitely a comfort food meal.
You could make this same meatloaf in the oven, but I'm curious to see if it would be as juicy as the breadmaker helps to trap in the moisture. If anyone tries it in the oven before I do, let me know how it turns out!

Meatloaf Miracle
Recipe from Zojirushi
For 2 lb. breadmaker
Makes 6-8 servings

1 medium onion, chopped
2 lbs. ground sirloin
1 cup mushrooms, sliced
2 tsp. salt
2 Tbsp. fresh parsley, chopped
1 tsp. garlic powder
1/4 tsp. black pepper
1 cup bread crumbs (I used panko instead)
2 eggs, beaten

Glaze:
1/2 cup ketchup or barbecue sauce
1 Tbsp. brown sugar
1 tsp. prepared mustard

1. In a large bowl, combine all ingredients, except for glaze. Mix well. Remove kneading blades from breadmaker baking pan. Press meat mixture into the baking pan, and set in breadmaker.

2. In a small bowl, combine glaze ingredients and set aside.

3. Select bake cycle on the breadmaker (do not use preheat, knead, or rise cycles), and set breadmaker to cook for 1:10. Press start.

4. 30 minutes prior to end of baking time, open the lid and pour glaze mixture on top of meatloaf. Close lid and continue baking.

5.Once baking is completed, allow the meatloaf to cool slightly, drain juices, and remove from the baking pan. Slice and serve.


* Don't forget! You have until this Friday, June 19, 2009, 10:00 PM PST to enter to win a set of my favorite measuring spoons! (Go here for instructions on how to enter).