Nothing beats meatloaf. It’s one of the biggest comfort foods in America and when it came time to wrangling my cravings here in Japan, I was stumped. I couldn’t imagine walking into the supermarket and finding the Wall of Spice Packets for the Lazy Cook (though there are some hanging from an endcap somewhere – my favorite is for tandori chicken!).
It can be daunting for expats that have very little knowledge on how to cook. Gone are the days of instant macaroni n’ cheese, Hot Pockets, and frozen waffles. It’s especially scary when you can’t read ingredients or place names to the foods you’re looking at.
So if you’re here, looking for a helping hand, I’ve got your back!
Behold! The answer to my (and your) comfort food troubles. I was able to find a believable McCormick-type seasoning recipe here, making my own tweeks.
Muffin’ Meats Meatmoaf
200g ground pork and beef mixture
1/4 – 1/2 of an onion, chopped
1/2 of a green bell pepper or pepper color of your choice, chopped
1/2 – 1 cup panko crumbs*
1/2 Tbsp. Heinz mustard
1/2 tsp. salt
1/2 tsp. ground thyme
1 tsp. Italian seasoning
1/4 tsp. black pepper
1 tsp. garlic powder or freshly ground garlic
*Add a little at a time until the meat is no longer watery in appearance. If you go overboard with the crumbs, add another egg.*
Preheat your oven to 350 degrees Farenheit or about 160 degrees Celcius.
Serving size: about 3 patties or 1 bread pan’s worth
If you’re going the toaster oven route, check every 15 minutes or so. The loaf will have a nice, relatively dark crust once it’s done. Also, beware! If you like to smother your loaf in ketchup before baking, COVER IT WITH FOIL or you’ll run the risk of sparking oils and catching your machine on fire.
Let me know down in the comments below what you like to do with your meatloaf!