I've focused my cooking on family-friendly dishes. Dinner is a beloved ritual in homes, and that includes sharing the same meal—knowing that we're experiencing the same flavors, scooping out of the same pot, deciding if this or that will be come a household staple.
My formula for creating these dishes is often to pair heavy proteins with copious light vegetables. This way, I can have a plate of 70/30 veggie/meat, and he can have the opposite! Everyone wins. Today's recipe falls smack into this category, with my lightened take on one of my favorite classic meals: MEATLOAF.
There are a few tricks to a truly scrumptious meatloaf, and I use them all here. Soaked breadcrumbs, plenty of seasoning and seared meat; all these little touches create one heckuva finished product. The sauce is so simple to throw together, but its sweetness and acidity pair wonderfully with these tender balls (its ok to laugh), and they taste even better the next day...even cold!
I served mine over lightly steamed zucchini/squash noodles, but you can cook whatever vegetables you like. You could also pair them with a whole grain pasta or serve them in a roll with a bit of melted cheese. Drool. Any way you cut it, these Meatloaf Meatballs were the perfect inaugural post-wedding meal, and we decided this is definitely going in the "staples" category!