Classic Heinz 57 Meatloaf

 

 There’s something deeply comforting about a classic meatloaf, isn’t there? It’s the kind of dish that brings back memories of family dinners, cozy evenings, and the promise of delicious leftovers. Over the years, I’ve tweaked and tested countless meatloaf recipes, and I’m thrilled to share my perfected version of the Classic Heinz 57 Meatloaf. This recipe is the culmination of decades of experimentation, resulting in a loaf that’s moist, flavorful, and holds together beautifully for slicing. Whether served hot with mashed potatoes or cold in a sandwich the next day, this meatloaf is a crowd-pleaser that never fails to impress.

 What makes this meatloaf stand out is the balance of flavors and texture. The Heinz 57 steak sauce adds a tangy, slightly sweet depth that elevates the dish without overpowering it. Combined with Italian breadcrumbs for structure, Melissa’s shallots for a subtle oniony bite, and a touch of smoked salt for that extra umph, every bite is packed with flavor. The secret to its perfect sliceability lies in a unique technique—dropping the meat mixture to remove air pockets—and letting it rest before and after baking. Trust me, these steps make all the difference!

This recipe is also incredibly versatile. It’s a fantastic make-ahead meal, as it freezes beautifully, and the leftovers (if you have any!) are just as delicious in a sandwich with a smear of Grey Poupon (Classy, no?). Whether you’re cooking for a weeknight dinner or prepping for a gathering, this meatloaf is easy to whip up and guaranteed to satisfy.

Classic Heinz 57 Meatloaf

1 large egg, lightly beaten
1 c. Italian breadcrumbs
½ c. finely chopped Melissa’s shallots
½ c. whole milk
8 T. Heinz 57 steak sauce, divided
½ t. smoked salt
Freshly ground black pepper, to taste 
1½ pounds lean ground beef (85% lean recommended)

Lightly spray an 8” x 4” loaf pan with nonstick cooking spray (e.g., PAM); set aside.

In a large mixing bowl, whisk the egg until smooth. Add the breadcrumbs, chopped shallots, milk, 6 tablespoons of Heinz 57 steak sauce, smoked salt, and a generous pinch of black pepper. Whisk until fully combined.

Wearing kitchen gloves to keep things clean, add the lean ground beef to the bowl. Gently mix with your hands until the ingredients are evenly distributed. Avoid overmixing to keep the meatloaf tender.

To ensure a firm, sliceable texture, lift the meat mixture about 10 inches above the bowl, release it, and let drop it back in. Repeat 10 times. This step removes trapped air, helping the loaf hold together.

Press the mixture evenly into the prepared loaf pan. Cover and refrigerate for 1 hour to let the flavors meld and the loaf firm up.

Preheat your oven to 350°F. Remove the meatloaf from the refrigerator and brush the top with the remaining 2 tablespoons of Heinz 57 steak sauce for a glossy, flavorful crust. Bake for 1 hour, or until the meatloaf pulls away from the sides of the pan and reaches an internal temperature of 160°F.

Let the meatloaf rest in the pan for 10 minutes before slicing. This helps it retain moisture and makes slicing easier. Serve hot with your favorite sides, or cool completely for sandwiches or freezing. 

TIPS:
Use lean ground beef (85% lean — I cannot emphasize this enough) to balance flavor and texture without excess grease. 
For sandwiches, slice the cooled meatloaf thinly and pair with mustard, mayo, or even a bit more Heinz 57 sauce. 
To freeze, wrap the cooled, unsliced loaf tightly in plastic wrap and then foil. Store for up to 3 months. Thaw in the fridge before reheating. 

This Heinz 57 Meatloaf is more than just a recipe—it’s a tradition in the making. Its ease, versatility, and unbeatable flavor make it perfect for busy weeknights, family gatherings, or meal prep. Plus, who can resist those cold meatloaf sandwiches the next day? Try it once, and I bet it’ll become your go-to meatloaf recipe too!

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Bacon-Wrapped Meatloaf

 

Meatloaf is one of my favorite things. At heart, I’m just a simple girl, and nothing pleases me more than comfort food, whether it comes in the form of a double cheeseburger, or meatloaf, mashed potatoes, and green beans. Because I love it so much, I’m always looking for new recipes. I found this one on Pioneer Woman’s website. Let me just say that this is excellent, but I had a bit of trouble with it. I followed the directions exactly as written, with the exception that I cut the recipe in half. After I had baked it for the required amount of time at the required temperature, I pulled it out of the oven, went to slice it, and it wasn’t near done; it was shockingly mushy inside. One would think that perhaps there was something wrong with my oven, but I had something else baking in the oven at the same time, and it came out just fine.

 Considering that I had already planned this meatloaf for two nights, plus meatloaf sandwiches, I was not going to let this deter me. I cranked the oven up to 400°, and put it back in for 30 minutes. It came out perfectly, and that bacon was wonderfully crisp. I don’t know what my problem was; I just wanted to give you that information so that if you find yourself in a similar situation, you’ll know what to do. Honestly, considering her meatloaf was twice the size of mine, it stands to reason that one half that size would’ve gotten done sooner. Anyway, it’s delicious; just watch how you bake it.

Bacon-Wrapped Meatloaf

For the Meatloaf:

1 c. whole milk

6 slices white bread*

2 lb. ground beef

1 c. (heaping) freshly grated Parmesan cheese

¼ t. seasoned salt

¾ tsp. salt

Freshly ground black pepper

1/3 c. minced flat-leaf parsley

4 whole eggs, beaten

10 slices thin/regular bacon

 For the Sauce:

1½ c. ketchup

1/3 c. brown sugar

1 t. dry mustard

Tabasco, to taste

 Preheat oven to 350˚ (See note above). Pour milk over the bread slices. Allow it to soak in for several minutes.

 Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

 With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

 Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

 * I used half bread and half Italian breadcrumbs. It gave it a lovely texture, and I liked that extra little bit of flavor.

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Cannellini Bean Dip with Kalamata Olives

 

 

I was feeling particularly domestic over the weekend, perhaps because it took a cold turn and I was able to use up the last of my logs for the season, perhaps it’s because I had a blank calendar for the week ahead. Whatever the reason, I whipped up a massive amount of things in the kitchen, one of which was this delicious bean dip that is so good I could have eaten it with a spoon. I did use it as a condiment on a TLT (turkey, lettuce, and tomato), and it was phenomenal!

Cannellini Bean Dip with Kalamata Olives

1 15-oz. can cannellini beans, rinsed and drained
1 t. Melissa's minced garlic
2 - 3 T. extra-virgin olive oil
¼ t. rubbed sage
¼ t. dried thyme
¼ t. kosher salt
Few gratings freshly ground black pepper
1/8 t. lemon pepper seasoning
4 Kalamata olives, pitted
1 T. freshly grated Parmesan

Place everything into a food processor or blender (I used a mini food processor) adding oil as needed. This recipe can be doubled or tripled. Just play around with it, tasting as you go. You honestly can’t go wrong.

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Creole Meatloaf

This is a recipe that I have been tinkering with for sometime. I am a fan of meatloaf, and I have long thought that it doesn’t get it’s due. It is easy to make, can be made ahead and baked later — even frozen —, and can be seasoned in so many different ways as to incorporate a variety of cuisines. This Creole meatloaf is a particular favorite because it has a lot of flavor. Depending upon my mood, I have upped the amount of Creole seasoning to as much as a tablespoon. Tinker with it according to your own tastes. I had leftover sauce from Bourbon Steak that I made earlier in the week and drizzled it on top. Excellent!

Creole Meatloaf

1 lb. ground chuck

1 t. Melissa’s minced garlic

1 small Melissa’s shallot, finely chopped

¼ c. finely grated Parmesan cheese

1½-2 t. Creole seasoning

¼ c. spicy ketchup

1 large egg

1/3 c. Italian seasoned breadcrumbs

 Preheat oven to 375°F. Spray a 9” x 5” loaf pan with PAM; set aside.

 Place all ingredients into a large mixing bowl. Put on a pair of kitchen gloves and mix well with hands. Be sure the breadcrumbs are well incorporated.

Press the mixture evenly into the pan. Bake for 60 minutes. Remove from the oven and let rest in the pan on a cooling rack 10-15 minutes before turning out onto a paper towel-lined baking sheet to drain. Remove to a cutting board to slice.

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Butter Dip Buttermilk Biscuits

I love biscuits, but I don’t make them all that often. They’re not difficult to make, but there’s something about patting the dough out, cutting each biscuit into a perfect round, and carefully lifting it onto the baking sheet that I find annoying. Quite by chance I came upon this recipe. Imagine, I thought to myself, a biscuit requiring no cutting out whatsoever. Immediately I tried them. Wow! This recipe really knocked me out. Nothing is easier than stirring together a few ingredients, and dumping it into a pan full of melted butter. I dutifully cut the dough into even squares, and slid them into the oven. I don’t know that I have had a better biscuit. Crunchy on the top, chewy on the bottom and sides, and the interior is like a fluffy biscuit cloud. They make phenomenal egg and sausage sandwiches. Make these! I’m not just kidding around here.

Butter Dip Buttermilk Biscuits
Slightly adapted from thecountrycook.net

½ c. (one stick) butter
2½ c. flour
1½ T. granulated sugar
1 T. baking powder
1½ t. salt
1¾ c. of buttermilk

Preheat oven to 450°F.

Place stick of butter into an 8” x 8” microwave-safe baking dish. Microwave for one minute until butter has melted; set aside.

In a medium bowl mix together flour, sugar, baking powder, and salt. Make a well in the center and pour in buttermilk. Stir with a fork until a loose, sticky dough forms. Pour biscuit dough into baking dish, on top of the melted butter. Smooth out the top as well as you can and cut the dough into nine squares using a sharp knife (this will help with cutting later when they are done).

Bake for 20 to 25 minutes, rotating the dish once during baking.

These can be stored on the counter, covered, for up to two days. They will last for a week if stored in the refrigerator. You can freeze them for up to three months. 

Slow Cooked Red-Eye Roast Beef Sandwiches

All in all, I can’t complain about the summer. We had a delightful month of June, my plants are going crazy, I’ve been able to enjoy the deck, and utility bills have, largely, behaved themselves. As such, a week of temperatures near 100°, while not my favorite, I am willing to accept. I am, however, not willing to heat up the kitchen with cooking. During this week, out came the slow cooker, and I experimented with a variety of recipes. I found that I really liked this one, born from my making way too much coffee one morning. Nothing is easier, it’s hearty enough for dinner fare, will greatly please the carnivores in your life, and if any remains (I’m laughing here), it freezes beautifully.

Slow Cooked Red-Eye Roast Beef Sandwiches

1 (4-lb) boneless chuck roast

1 T. olive oil 

2 T. Grill Mates Smokehouse Maple Seasoning

½ c. strong, brewed coffee

½ c. beef broth

1 t. Liquid Smoke

2 T. Worcestershire Sauce

Spray the inside of a 6-quart oval slow cooker with cooking spray.

In a small bowl, stir together the coffee, beef broth, and liquid smoke; pour into the bottom of the slow cooker.

Rinse the chuck roast and pat dry with a paper towel. Drizzle with olive oil. Rub the chuck roast on all sides with the Grill Mates seasoning. Center the roast in the slow cooker. Drizzle the top of the roast with Worcestershire sauce.

Cook on low for 7-8 hours until fork tender. Remove from the slow cooker and, using 2 forks, shred the meat, removing all visible fat.

Separate fat from the cooking liquid using a fat separator; discard fat. Stir 1/2 cup of the cooking juices into the beef. Reserve the remaining juices to serve alongside, French dip-style.

Top the warm beef sandwiches with slices of onion, pickles, a slice of cheese, or sautéed mushrooms.

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Meal Plan Monday #14 - Uses for Rotisserie Chicken

It occurred to me the other day, as I was bagging my groceries at the market, that I buy way too much food for someone who lives alone. Truth be told, I like to have a fully stocked pantry so that I can, at any time, make any type of dish that I want without having to run to the store for something. The downside is that my pantry and cabinets are bursting, and I can never find what I’m looking for anyway. 

This week, I challenged myself to buy only one thing, and that thing is a rotisserie chicken. From that one rotisserie chicken I plan on making the following dishes, in individual portions, or, if I must, portions for two (I’ll freeze one for later). So, if you’ve ever wondered what to do with a rotisserie chicken (other than just eating it), here are a number of taste-tempting ideas.

Monday - Mushroom Chicken Broth, Salad, Carrot Bran Muffin

Tuesday - Tea Ladies Chicken Salad, Green Salad, Carrot Bran Muffin

Wednesday - Crunchy Chicken Casserole, Roasted Carrots, Slaw

Thursday - Sushi Lunch Out with friends

Friday - Dinner Out with Friends (Aren’t I a popular girl?!)

Saturday - Slow Cooker White Chicken Chili, breadstick

Sunday - Sliced Chicken Sandwiches, Chips, Grape Salad

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Italian Sausage, Pepper & Onion Sandwiches

The Italian Sausage and Pepper sandwich is something with which I was completely unfamiliar until I married my New Jersey-born husband, who says that they are pretty much everywhere along the northeastern seaboard. Here in the Mississippi Valley they are far less common. The northeastern variety, I'm told, consists of a grilled sausage topped with peppers and onions; I kick up my own version by simmering them in a spicy marinara sauce, and using a combination of yellow and sweet onions, as well as using both red and poblano peppers to give it more taste. You can sprinkle them with a little Parmesan cheese if you like, or not. They are delicious either way.

Italian Sausage, Pepper & Onion Sandwiches

2 tablespoons olive oil

1 red bell pepper, seeded and cut into ¼” slices

1 poblano pepper, cut into ¼” rings

1 yellow onion, halved and cut into ¼” strips

1 Vidalia onion, halved and cut into ¼” strips

1 clove finely minced garlic

Salt and freshly ground black pepper, to taste

4 grilled Italian hot or sweet sausages

1 jar your favorite marinara sauce (or homemade, of course!)

4 hot dog rolls

Prick the sausage all over with the tines of a pickle fork. Place in a saute pan with about 1/4” of water in the bottom, cover, and simmer over low heat for an hour, turning at about 30 minutes, until the water has evaporated and the sausages are tender and evenly, but lightly, browned.

Transfer sausages to a medium-large pot, cover with the marinara sauce and bring to a simmer. Cover pot and allow sausages to simmer in the sauce for 45-60 minutes.

At this point you can serve the sausages on top of your favorite cooked pasta, or use them for sandwiches. I tend to make a double batch of these to use for both purposes.

While sausages are cooking, prepare peppers and onions. Place olive oil, pepper strips, and onion into a large skillet, and turn on the heat to high. Once the peppers and onions begin to sizzle, reduce the heat to medium/low and saute for 20-25 minutes, or until the peppers and onions become soft, but not mushy. Stir in the garlic, and cook for 1-2 more minutes, stirring constantly to prevent burning. Add the salt and freshly ground black pepper to taste.

Place sausage into bun, drizzle marinara sauce on top, and smother with peppers and onions.

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