Mom’s Meatloaf


Fun fact: when I was growing up, I really didn’t care for meatloaf. The texture was weird to me, like a spongy burger? I think I remember bites of crunchy onions and some “green stuff” in there (parsley, ugh), but as a kid, I forced it down (because that’s what we were supposed to do!) and didn’t really think much more about it.

It seems though, as you get older and start cooking for yourself and others, old family recipes creep up on you and you put your own twist on them – maybe to make them more ‘likeable’ or how I would have wanted them to be at the time, so I guess we’ll just call this ‘My Version’ of my Mom’s Meatloaf!

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What you’ll Need (Meatloaf serves 4-6):
• 2lbs ground beef
• 2 large eggs
• 1 carrot, finely grated – adds moisture to the meatloaf!
• 3/4 Cup seasoned bread crumbs
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon parsley
• 1/4 cup milk
• 1 package Pillsbury Crescent Rolls

Meatloaf Glaze:
• 1/2 Cup ketchup
• 1/4 Cup dijon or yellow mustard
• 2 Tablespoons dark brown sugar

How To:
Preheat oven to 375 degrees F

  1. In a large bowl, combine beef, spices, eggs, breadcrumbs and carrot. Get dirty and mix with your hands! I find it always comes out best this way. If mixture feels a bit dry, add milk a little at a time. Mixture should be dense but soft and shape-able.
  2. Spray a baking dish with nonstick spray and form meat mixture into a loaf shape and place into baking dish.
  3. Mix meatloaf glaze in a small bowl with a whisk until combined, brush over top of meatloaf.
  4. Bake uncovered for 25 minutes. Remove from oven and lay crescent roll dough over top, overlapping slightly to cover the top of the loaf.
  5. Bake an additional 10-15 minutes until crescents are browned. If you’re using a meat thermometer, beef should come to at least 160 degrees F. Slice and serve.

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