Lunch With Lin: The Meatloaf that Haunted Trimpe

By Linsa Dean

 

On the first day of school, Aug. 23, 2021, I was eating lunch in the second-floor student lounge of Trimpe. I had brought leftover meatloaf and microwaved it. There I was enjoying my lunch when the Student Success Specialist, The Trimpe Tutor, Niki Busler, jumped her whole body through the door and exclaimed “OMG IF THAT IS YOUR LUNCH IT SMELLS AMAZING!” 

 

Me being slightly humble went “It’s just meatloaf.” 

 

Well, it turns out the whole floor ended up smelling amazing according to Louise Jett. 

 

So, I decided I would share two versions of my recipe with everyone. I will be sharing an easy-to-follow beginner recipe and a more advanced version. As well as tips for customizing it to your tastes!

 

This recipe is really forgiving and versatile. If you add too little or too much seasoning simply adjust it the next time you make it! Some fun additions to this recipe would be adding a dash of cayenne powder, chili powder, or Italian seasoning. Many people also enjoy a glaze on top of their meatloaf, so I’m including my uncle’s glaze recipe!

 

This recipe is super simple and you can buy many of the ingredients, like the onions, pre-chopped or change them to a powder form. 

 

For the basic recipe you will need: 

  • 1lb of ground beef (can be replaced with a different protein) 
  • 1 Small onion, diced into approximately ¼ in pieces
  • 8oz Mushrooms (I used fresh, but you can use canned), chopped finely 
  • 1 Large egg
  • ¼ Cup to ½ Cup Panko breadcrumbs (can be omitted)
  • 2 Tablespoon Ketchup 
  • 1 Tablespoon Worcestershire Sauce
  • ½ Tablespoon soy sauce
  • ½ Teaspoon granulated garlic
  • ½ Teaspoon salt
  • ½ Teaspoon pepper

 

For the advanced recipe you will need: 

  • 1lb of ground beef (can be replaced with a different protein) 
  • 1 Small onion, diced into approximately ¼ in pieces
  • 3 bulbs or 1 tablespoon garlic, minced 
  • 8oz Mushrooms (I used fresh, but you can use canned), chopped finely 
  • 1 Tablespoon butter or olive oil
  • 1 Large egg
  • ¼ Cup to ½ Cup Panko breadcrumbs (can be omitted)
  • 2 Tablespoon Ketchup 
  • 1 Tablespoon Worcestershire Sauce
  • ½ Tablespoon soy sauce
  • ½ Teaspoon salt
  • ½ Teaspoon pepper 

 

  • Preheat oven to 350 degrees Fahrenheit
  • ADVANCED RECIPE ONLY: sauté mushrooms and garlic in butter or olive oil until caramelized. 
  • Combine everything but the Panko in a large bowl
  • Once combined gradually add your Panko. You are looking for a firm consistency that holds its shape well when formed. 
  • Form a loaf on a baking sheet or in a loaf pan, try for an even-sized loaf
  • Bake for 50-60 minutes uncovered, a food thermometer should read 165 degrees Fahrenheit in the center of the loaf. If you don’t have a thermometer look for the edges to be a bit crispy and the loaf to be well browned. Remember- you can always cook it longer!
  • Let cool for 10 minutes before slicing and serving, a longer rest time will help it hold together. 
  • To reheat: Place in microwave-safe dish and microwave for 2 minutes until steaming hot

 

For the optional glaze:

Mix ½ cup of Ketchup with 1/8 cup of honey. Halfway through the cooking time begin covering the top of the meatloaf with the glaze every ten minutes or so. I also have it on good authority that the glaze makes a great sauce!

 

I hope you all enjoy this family favorite of mine, and may the smell of many wonderful meatloaves haunt the halls of buildings across campus.  

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