Ann Landers was a popular advice columnist who became well-known for her opinions and insights on a variety of topics, including relationships, etiquette, and food. One of her most famous contributions was her meatloaf recipe, which has become a beloved classic among home cooks everywhere.
The Origins of Ann Landers Meatloaf
Ann Landers’ meatloaf recipe first appeared in a 1974 column in the Chicago Tribune. The recipe was created by Landers’ daughter, Margo Howard, who was a food writer at the time. Howard had been experimenting with meatloaf recipes as part of her work, and when her mother asked for her favorite recipe, she shared her most successful creation.
The recipe quickly became a sensation, with readers raving about its simplicity and delicious flavor. Many people claimed that it was the best meatloaf they had ever tasted, and it became a staple in home kitchens across the country.
What Makes Ann Landers Meatloaf Special
Ann Landers meatloaf recipe is known for its simplicity and classic flavors. Unlike many modern meatloaf recipes that include exotic ingredients or complicated techniques, Landers’ recipe is made with just a few simple ingredients that most people already have in their pantry.
The recipe starts with ground beef and breadcrumbs, which are mixed together with eggs, milk, and Worcestershire sauce to create a moist, flavorful meatloaf. The mixture is then seasoned with salt, pepper, and onion powder, and baked in a loaf pan until it is golden brown and cooked through.
What sets Ann Landers meatloaf apart from other recipes is its use of ketchup as a glaze. The ketchup is spread over the top of the meatloaf during the final minutes of baking, creating a sweet and tangy glaze that adds depth and complexity to the dish.
Tips for Making Ann Landers Meatloaf
While Ann Landers meatloaf recipe is simple and straightforward, there are a few tips that can help ensure success:
- Choose high-quality ground beef: Because the recipe uses just a few ingredients, it’s important to use the best-quality ground beef you can find. Look for 80% lean beef, which is the ideal fat content for meatloaf.
- Don’t overmix the ingredients: When combining the meatloaf ingredients, be careful not to overmix the mixture. Overmixing can result in a tough, dry meatloaf. Use your hands to gently mix the ingredients until just combined.
- Let the meatloaf rest before slicing: After the meatloaf is removed from the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and helps prevent the meatloaf from falling apart.
Conclusion
Ann Landers meatloaf recipe is a classic dish that continues to be loved by home cooks everywhere. Simple, flavorful, and easy to make, this recipe is a go-to for busy weeknights or cozy family dinners. Whether you follow the recipe exactly or add your own personal touches, Ann Landers meatloaf is sure to become a beloved favorite in your own kitchen.
Meatloaf is an American classic dish that is loved by many across the world. Everyone has their version of meatloaf, and Ann Lander's recipe is one of the most popular.
Ann Landers, also known as Esther Pauline "Eppie" Lederer, was an American advice columnist and author who achieved great fame in the 20th century under the pen name Ann Landers. Her meatloaf recipe has been a popular favorite for over five decades.
If you want to make an excellent meatloaf that your family and friends will love, read on to learn valuable tips to prepare Ann Landers meatloaf.
Choose the Right Meat
The meat is the most critical ingredient of meatloaf. For the best results, use a mixture of ground beef, pork, and veal as it gives the meatloaf a light texture and a rich flavor. If you don't eat pork, you can still make this recipe using all ground beef or turkey.
When buying ground meat, choose a meat with a higher fat content as it will keep the meatloaf moist and flavorful. Ground chuck or ground sirloin are good options.
Correctly Mix the Meat
When mixing the meat, you want to be delicate to avoid overworking the meat, which causes the meatloaf to become tough. Use a light touch to combine the ingredients and shape the loaf.
Mix the meat with wet ingredients such as milk, egg, and Worcestershire sauce first before adding the dry ingredients such as breadcrumbs and spices.
TIP:
Always mix the ingredients with your hands for the best results.
Seasoning
Although meatloaf is a simple dish, the flavor depends on the seasonings used. Ann Landers meatloaf recipe calls for basic ingredients like onion, garlic, celery, and breadcrumbs. However, feel free to add additional seasonings like dried herbs, mustard, and ketchup to make the recipe more flavorful.
H5>TIP: When adding salt, be careful not to overdo it as it may ruin the dish. Start by adding a small amount, then taste and adjust as needed.
Size and Shaping
To ensure even cooking, shape the meatloaf into a uniform shape. It is best to form the meat mixture into a rectangular or oval shape and not too thick. The standard size for a meatloaf is 9"x5"x3", and you can adjust the shape and size depending on your preference.
H5>TIP: To prevent the meatloaf from sticking to the pan, line the bottom of the pan with parchment paper or foil before adding the meat mixture.
Baking
Ann Lander's meatloaf recipe calls for baking at 350°F for 1 hour. However, the baking time can vary depending on the shape and size of the meatloaf. Use a meat thermometer to ensure the internal temperature of the meatloaf has reached 160°F before serving.
For a more crispy exterior, brush the meatloaf with a glaze made of brown sugar, mustard, and ketchup for the last 10 minutes of baking.
TIP:
Let the meatloaf rest for at least 10 minutes after baking before slicing to allow the juices to redistribute, making it more flavorful and tender.
Serving and Storage
Ann Lander's meatloaf is a versatile dish that can be served hot or cold and with various side dishes such as mashed potatoes, roasted vegetables, or macaroni and cheese.
Store leftover meatloaf in an airtight container in the refrigerator for up to three days or freeze for up to three months.
TIP:
To reheat frozen meatloaf, thaw it in the refrigerator overnight and then warm it in the oven at 350°F for 15-20 minutes.
Conclusion
Ann Lander's meatloaf recipe is straightforward, delicious, and a crowd-pleaser. With these valuable tips, you can make the perfect meatloaf that your family and friends will love.
Remember to use a mixture of meats, seasonings, and a light touch when mixing the meat. Shape the meatloaf uniformly, and check the internal temperature with a meat thermometer for doneness.
Finally, let the meatloaf rest before slicing, serve it with your favorite sides, and store remaining meatloaf correctly for later. Enjoy!
