Chef Grayson Schmitz of NYC's Old John's Diner updates a classic meatloaf recipe that dates back to World War II
– ⅔ cup Bread Crumbs – 1 cup Whole Milk – 1½ lbs Ground Beef – 2 Eggs, beaten – ¼ cup Onion, grated
– 3 Garlic Cloves, grated – 1 teaspoon Kosher Salt – ⅛ teaspoon Ground Black Pepper – ½ teaspoon Sage
1. Soak crumbs in milk, let sit for a few minutes. 2. Add the beef, eggs, onion, garlic and seasonings, mix very well. 3. Place the meatloaf in a 4 ¾” x 8 ¾” loaf pan. 4. Bake in a 350-degree oven for about 1½ hours.
– ¾ cup Brown Sugar – 1 cup Ketchup – 1 teaspoon Ground Nutmeg – 4 teaspoons Colman’s Dry Mustard
1. Mix all ingredients together, bring to a boil, then reserve. 2. When the meatloaf is cooked, strain the fat out of the pan, let it cool a bit, then carefully remove it from the loaf pan.
3. Slice the meatloaf into portions of one or two slices, place on a greased pan, sliced sides down, and glaze the meatloaf with the sauce. 4. Broil for a few minutes or until the sauce gets bubbly and caramelized.
4. Serve with mashed potatoes and French green beans. 5. Yields approximately four to six portions.