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The first recipe I updated was my mom’s – King Midas Meat Loaf. There’s no particular reason I started here other than we are in the middle of a cold snap in south Florida. And when the weather gets cold, I want comfort food. I ask you, what defines comfort food more than meatloaf? Especially one that you grew up with.
I’ve made this recipe a fair amount over the years, and I’ve tweaked it a little more every time. But it wasn’t until I sat down and read through the original recipe on Sunday that I realized how much I have changed it over the years.
The Liquid Smoke was the first thing to go. I really don’t even know why Mama added that to the recipe. She hated Liquid Smoke, so she never put it in there.
I’ve done away with a lot of the salt and increased the fresh vegetables and spices instead. (I never realized there was SO MUCH SALT!)
I left out the celery stuffed with Velveeta (although I suspect that’s where this meatloaf got it’s name). It really is an unnecessary step. And let’s face it, nobody has time for unnecessary steps these days!
I also realized she used flour instead of breadcrumbs (which I left alone), but I think you could probably change that out if you wanted. Then I started thinking about it. We never had bread crumbs! Recipes that I would normally, today, make with bread crumbs were all made with flour or crushed up crackers.(Nanny used to say soda crackers, which I guess makes perfect sense when you realize the baking soda is what makes them so light and crisp in the first place.)
Over the last couple of years, I’ve developed a real distaste for dried chili powder. Actually, for most dried herbs and spices. I’ve started making my own from fresh ingredients, which thankfully are available nearly year round down here. I just make up a batch and freeze it in whatever quantity I think I’ll need (1 teaspoon, 1 Tablespoon). It makes it easy to just pop out and throw into whatever you are making. I do realize that everyone is not like me, and some people like chili powder just fine, so I’ve left the dried chili powder but included the option for fresh chili paste.
We discovered a long time ago that this recipe makes a big meatloaf! And since there are only 3 of us, I started dividing the meatloaf mixture and making two. I freeze one for later. It still makes enough for us to have for supper with plenty of leftovers for lunch as well.
I’ve tinkered with the way Mama cooked it too. There’s no need to wrap it in foil and then cover it in foil. That just makes a gross mess in the bottom! We bake it straight on a broiler pan (you know, the one that comes with your oven that you always wonder what to do with) with foil over the top and then uncover it to let it brown.
The result is a meatloaf that is really flavorful, tender, and juicy. I hope you like what I’ve done with it! Please let us know in the comments and tag us @msdeltahospitality on Instagram or Mississippi Delta Hospitality on Facebook when you make it!Print
King Midas Meat Loaf
Tender, juicy, flavorful! Comfort food in every sense of the word!
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 5 minutes
- Yield: Serves 8–10 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
3 pounds ground chuck
1/2 cup self-rising flour
1/2 cup milk
2 large eggs
2 Tablespoons Worcestershire
1/2 cup chopped celery (1 large piece)
1 cup chopped onion (about 1/2 of a large onion)
1/2 cup chopped bell pepper (about 1/4 of a large pepper or 1/2 of a small one)
2 teaspoons minced garlic (about 8 cloves)
1–1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon chili powder, or 1/2 Tablespoon chili paste
6–8 slices bacon
- Preheat oven to 350 degrees.
- Put ground chuck, flour, milk, eggs, Worcestershire, celery, onion, bell pepper, garlic, salt, pepper, and chili powder (or paste) in a large bowl and mix thoroughly.
- Form into a loaf shape (or 2).
- Lay bacon strips out on broiler pan.
- Place meatloaf on top of bacon strips.
- Wrap the bacon strips up over the top of the meatloaf.
- Cover pan tightly with heavy duty foil.
- Bake for 1 hour.
- Remove foil and continue to bake for 30 to 40 minutes, until bacon is browned and crisp.
- Serving Size: 1 slice
- Calories: 194
- Sugar: 2.1g
- Sodium: 583mg
- Fat: 11g
- Saturated Fat: 3.8g
- Carbohydrates: 8.2
- Fiber: 0.7g
- Protein: 14.6g
- Cholesterol: 77mg
Keywords: meatloaf, meatloaf with bacon