Beef its what for dinner... wasn't that an old commercial slogan???
The secret to meatloaf that tastes like prime rib is using quality ground beef. I often make meatloaf with veal and sometimes pork; simply because... excellent ground beef is hard to come by even in the Midwest. But, my daughter and her husband are now engaged in raising beef and the first harvest has come in.
This recipe is no different from the original 'Brainy' recipe for veal/pork meatloaf... never use egg, and never use oatmeal or crushed soda crackers. The key is in the combination of dried bread crumbs, grated Parmesan cheese, heavy cream, garlic powder, Worcestershire sauce and dried herbs.
Turn the oven on to 350. Then, in a metal or glass bowl mix by hand 1 pound of quality ground beef with 1/2 dried bread crumbs, 1/4 of grated Parmesan cheese, 1/4 cup of heavy cream, 1 tsp of garlic powder and the same of Worcestershire sauce. Sprinkle in the dried herbs: rosemary, mint and oregano for the final mix.
Drizzle a bit of olive oil onto a glass baking dish, form your meatloaf and lay it in. When the oven is ready, pop in the meatloaf, for extra zing top with a few slices of roasted red pepper. After about 20 min, take the meatloaf from the oven and pour in 1/4 cup beef stock, toss in a few sun dried tomatoes for extra amazing flavor. Return to the oven and bake for another 20-30 min. Check the meatloaf with a meat thermometer, med. rare as for steak or prime rib.
As for a side, white cheddar mac and cheese or potatoes or a salad and you've got dinner!
Tutti a Tavola!