Never in my wildest dreams did I ever think the “MVP” (Most Value Purchase) of an afternoon shopping jaunt would be a jar of Williams-Sonoma’s Classic Meatloaf Starter. I don’t recall exactly what led me into Williams-Sonoma® that day, but it was a day that ended my quest to find a simple and quick meatloaf recipe that I could make healthy and taste delicious.
You see, Dan and I tried many recipes but they either were too dry or required a lot of steps. Having demanding careers that left us tired most nights, we wanted a recipe that required little effort and time. I had high hopes for this glass jar; I have seen packets of dry seasonings that claimed to make the “perfect meatloaf” but never did I see a jar of tomato based liquid.
The jar’s instructions recommends that 3 whole eggs, 1 ¼ cups of unseasoned bread crumbs, and 2 pounds of ground beef (or 1 pound each of ground beef and ground pork) are to be combined with the starter. However, I have never made it this way and found that using my SNEAKY SWAPS works perfectly.
You will always find multiple jars of Williams-Sonoma’s Classic Meatloaf Starter in my pantry. I give jars out to my friends and family and they quickly become fans as well. The meatloaf would be your protein, and it pairs well with roasted potatoes and green beans for a MEAL TRIFECTA
Amazing how things have changed. Now that I have discovered this Classic Meatloaf Starter, I make a special trip to the mall just so I can stop in to Williams-Sonoma for this American classic. It really is comfort food at its finest!
- Nonstick cooking spray
- 1 jar Williams-Sonoma® Classic Meatloaf Starter
- ¾ cup fat free egg substitute or 6 egg whites
- 1 cup unseasoned whole wheat bread crumbs
- 2 pounds extra lean ground meat (96% lean ground beef, 99% lean ground turkey or chicken)
- ¼ cup ketchup
- Preheat an oven to 375°F.
- Spray a 5-by-10 inch loaf pan with nonstick cooking spray.
- In a large bowl, stir together the jar of Williams-Sonoma® Classic Meatloaf Starter, egg substitute and whole wheat bread crumbs.
- Let stand for 15 minutes.
- Add the ground meat to the mixture and stir until well combined.
- Firmly press the mixture into the prepared loaf pan.
- Bake for about 50 minutes or until an instant read thermometer inserted into the center of the meatloaf reads 160°F.
- Brush the top of the meatloaf with ¼ cup ketchup and bake for an additional 10 minutes.
- When finished, transfer the pan to a wire rack and let rest for 20 minutes before slicing.