After making a couple of meatless meals last week, not completely intentional, I figured it was time to make something a little heartier. I also decided to take advantage of the early autumn weather and say hello to comfort food season. Personally, I could not think of a better way to usher in the cold, blustery days of autumn then to make a hearty meal with meatloaf loaded with sweet roasted garlic and fresh, fragrant rosemary as the star.
Ryan and I went out to lunch on Monday and during lunch I asked him “what do you want for dinner?” This might seem like an odd question to ask during lunch but what can I say I am always thinking about my next meal. He is used to this quarky characteristic of mine so as he slurped his ramen he began to think. His first response was meatloaf. I immediately started suggesting different ways to make it, because you know me, I can’t always be traditional. So after a not so enthusiastic response to my Italian version, I suggested a roasted garlic and rosemary meatloaf and if you could see the plate that he ate off of you would know that was a winner.
Preheat oven to 400 degrees.
Cut one inch off the top of the garlic. Place garlic in aluminum foil, drizzle with olive oil. Wrap in foil and cook for 45min – 1 hour or until the garlic cloves are soft and golden brown. Once cool, remove cloves with a fork and set aside.
Turn oven down to 350 degrees.
In a large bowl combine ground beef, sausage, eggs, salt, pepper, rosemary, Worcestershire, breadcrumbs and roasted garlic. Mix well. Form into a loaf. Place in a loaf pan. Bake for 45 – 60 minutes or until meatloaf is browned and cooked through. Slice and serve.
PS Ryan says the leftovers makes GREAT meatloaf sandwiches.