|It's an interesting idea and it worked, mostly, which surprised me.|
This week I was in need of comfort food so I was in a bit of a panic when I went to make my meatloaf on Tuesday, only to discover that I had not one egg in the house! I did some quick thinking learned a nifty new trick... would you like me to share? Potato flakes. Yep, that's right. To substitute the binding agent that I lacked, I used 1 tablespoon of potato flakes and 2 tablespoons of water. Again, a nervous nelly was I while it was baking because I can stand a lot of things but ruined/wasted food is not one of them.
Not only did this work, you couldn't tell the difference. There was no change in texture or flavor really which surprised me. I was afraid that it would be somehow creamy instead of meaty. Silly, but it's the truth. So here you go - my recipe for smashing meatloaf...
1 lb of lean ground beef
1 egg, beaten (or substitute 1tbsp potato flakes and 2 tbsp water)
2/3 cups breadcrumbs or oats
1 small onion, minced
2 tbsp parsley
1/2 tsp oregano
1 tsp salt
1/8 cup ketchup (or bbq sauce is also good)
1/8 tsp black pepper
2 tsp ground mustard (spicy brown is also good)
- Mix all ingredients by hand, making sure everything is evenly distributed.
- Scoop up the mixture and roll into a huge ball. Slap it down into a baking dish (I use my 5x7 most often but you could use your loaf pan as well). Form the mixture into a loaf by squishing together the sides and then patting down the top. Repeat this process until you have a loaf that is roughly as high as your baking dish, with rounded ends.
- Take your ketchup (or bbq sauce) and make a nice zig-zag pattern across the top and sprinkle some parsley or chives on top.
- Bake in a 350* oven for about an hour or until the internal temperature of the meatloaf is at or above 160. Let it rest for a few minutes and then transfer to a serving plate.
- Enjoy! This should yield you about 8 to 10 slices, depending on how thick you cut it.