LITTLE ROCK — Chances are even if you turned up your nose at meatloaf as a child, at some point in adulthood you find yourself craving mom's meatloaf. Whether it's the hearty combination of ingredients - beef, oats (or bread crumbs or crackers), eggs and tomatoes - that gives meatloaf its appeal, or a nostalgia for "sit-down family dinners," meatloaf will always have a place on the American dinner table.
Recipes for distant cousins of meatloaf as we know it today first appeared in American cookbooks in the late 1800s.
These dishes were usually made with veal, which at the time was, surprisingly, more economical than beef.
MEATLOAF TIPS
Cooking meatloaf on a baking sheet instead of in a loaf pan allows for faster cooking.
Using oats or fresh bread crumbs will create a more moist meatloaf than using dry bread crumbs or crackers.
You can replace some of the meat withshredded vegetables such as mushrooms, carrots or potatoes. This also works well for getting picky eaters to eat vegetables.
For better texture, saute vegetables before mixing them with the meat.
Meatloaf baked in muffin tins provides ideal serving sizes and makes freezing (and defrosting) easy for make-ahead meals.
Meatloaf ingredients should be handled gently and mixed until just combined.
Overmixing can result in tough or dry meatloaf.
Three-Meat Meatloaf
1 tablespoon vegetable oil
1 /2 small yellow onion, peeled, minced
2 small carrots, shredded
2 ribs celery, minced
3 cloves garlic, peeled, minced
4 slices white bread
2 tablespoons oats
1 /4 cup milk
1 pound ground pork
1 pound ground veal OR ground round
1 /2 pound ground chuck
1 egg, lightly beaten
1 1 /2 cups ketchup, divided use
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 /4 teaspoon dried thyme
1 /2 teaspoon dried oregano
1 /2 teaspoon dried basil
2 teaspoons prepared mustard
6 slices bacon, cut in half and partially
cooked and drained
1 1 /2 tablespoons brown sugar
Heat oven to 375 degrees. Heat oil in a large skillet over medium heat. Add onion, carrots and celery and cook until vegetables are just begin to soften. Add garlic, reduce heat and cook until vegetables are soft and fragrant, about 10 minutes total. Remove from heat and set aside.
In a food processor, pulse bread and oats into a fine crumb mixture. Transfer crumbs to a large mixing bowl and sprinkle with milk. Add ground meats, kneading gently to combine andbreak up any large clumps. Add egg, 1 /2 cup of the ketchup, the salt, black pepper, thyme, oregano, basil, mustard and cooked vegetables; mix well.
Line 2 muffin tins or 1 large loaf pan with partially cooked bacon.
Divide meat mixture into 12 equal portions and place in muffin tins, or shape mixture into a loaf and place in loaf pan.
In small bowl, combine remaining ketchup and brown sugar. Spread mixture over meatloaf.
For individual meatloaves, bake at 375 degrees for 45 minutes to 1 hour, or until internal temperature reaches 160 degrees.
For large loaf, bake at 375 degrees for 90 minutes, or until internal temperature reaches 160 degrees.
Makes 12 servings.
Barbecue Meatloaf
1 /2 pound EACH: lean ground beef, pork and turkey
1 cup milk
1 /4 teaspoon dried basil
1 tablespoon Worcestershire sauce
1 /4 cup chopped onion
1 /4 cup chopped mushrooms OR 1 /4 cup shredded carrots
1 /2 teaspoon salt
1 /2 teaspoon fresh ground black pepper
1 clove garlic, peeled and minced
3 slices white bread, processed into crumbs in a food processor
1 egg, beaten
1 /2 cup barbecue sauce
Heat oven to 375 degrees.
In a large bowl, gently, yet thoroughly combine meats, milk, basil, Worcestershire sauce, onion, mushrooms, salt, black pepper, garlic, bread crumbs and egg.
Transfer mixture to a 5-by-9-inch ungreased loaf pan or divide mixture between muffin tins.
Spread barbecue sauce over top.
For individual meatloaves, bake at 375 degrees for 45 minutes to 1 hour, or until internal temperature reaches 160 degrees. For large loaf, bake at 375 degrees for 90 minutes, or until internal temperature reaches 160 degrees.
Let rest 5 minutes before serving.
Makes about 6 servings.
Recipe adapted from www.tastymeat loafrecipes.com.
Meatloaf With Tomato Gravy
Meatloaf:
1 /2 cup dry bread crumbs
2 tablespoons vegetable oil
1 /2 medium onion, peeled and diced
2 cloves garlic, peeled and minced
2 teaspoons dried oregano
2 1 /2 teaspoons kosher salt
1 /2 teaspoon freshly ground black pepper
1 1 /4 pounds ground chuck OR round
1 1 /4 pounds ground pork
1 /3 cup grated parmesan cheese
2 teaspoons Worcestershire sauce
2 eggs, beaten
Tomato Gravy:
1 tablespoon butter
2 tablespoons vegetable oil
1 /2 medium onion, peeled and diced
3 cloves garlic, peeled and smashed
1 teaspoon dried oregano
3 tablespoons tomato paste
1 bay leaf
1 (15-ounce) can chicken broth
1 (15 1 /2-ounce) can crushed tomatoes
1 /4 cup grated parmesan cheese
1 teaspoon kosher salt
Freshly ground black pepper
Heat oven to 350 degrees.
Line a rimmed baking sheet with aluminum foil.
In a medium skillet over medium heat, toast bread crumbs until golden brown and fragrant, about 1 minute. Transfer bread crumbs to a large mixing bowl and set aside.
In the same skillet, heat oil overmedium-low heat and add onion, garlic, oregano, salt and pepper and cook until onion is tender, about 8 minutes. Cool slightly.
Add onion to bread crumbs and stir to combine. Gently, but thoroughly mix in meats, cheese, Worcestershire sauce and eggs.
Transfer mixture to prepared baking sheet and gently press into desired shape. Bake at 350 for 45 minutes or until internal temperature reaches 160 degrees.
Remove from oven and tent meatloaf with foil; let rest for 15 minutes.
While meatloaf rests, prepare gravy: In a large skillet over medium-high heat, melt butter with vegetable oil and add onion, garlic and oregano and cook until onion is browned, about 6 minutes. Stir in tomato paste and bay leaf, and cook 3 minutes, stirring constantly. Add chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to a simmer and cook sauce until it thickens, about 5 minutes. Whisk in parmesan cheese, salt and pepper. Discard bay leaf and transfer sauce to a gravy boat. Slice meatloaf and serve with Tomato Gravy.
Makes about 6 servings.
Turkey Meatloaf
2 tablespoons olive oil
3 cups chopped yellow onion
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 /2 teaspoon dried thyme
1 /3 cup Worcestershire sauce
3 /4 cup chicken stock
1 1 /2 teaspoons tomato paste
5 pounds ground turkey
1 1 /2 cups plain bread crumbs
3 large eggs, beaten
3 /4 cup ketchup
Heat oven to 325 degrees. Line a rimmed baking sheet with foil.
In a large skillet, heat oil over medium-low heat and cook onions until translucent, 10 to 15 minutes. Remove from heat and stir in salt, black pepper, thyme, Worcestershire sauce, chicken stock and tomato paste. Cool to room temperature.
In a large bowl, thoroughly, but gently combine ground turkey, bread crumbs, eggs and onion mixture. Shape mixture into a rectangular loaf sheet pan. Spread top with ketchup.
Bake at 325 for 1 1 /2 hours or until internal temperature reaches 160 degrees.
Makes 8 to 10 servings.
Recipe from The Barefoot Contessa Cookbook by Ina Garten.
As a student in southern Germany, one of my favorite afternoon snacks was a Leberkase Semmel, basically a German meatloaf sandwich served on a crusty roll with spicy German mustard. Leberkase literally translates into liver cheese; however, true Bavarian Leberkase contains no liver, nor does it contain cheese. Leberkase is a style of meatloaf made with lean beef, pork and bacon, blended with onion and spices and formed into a loaf and baked.
Leberkase
14 ounces lean beef, cut in chunks and well chilled
14 ounces pork tenderloin (fat left on) cut in chunks and well chilled
7 ounces bacon, cut in chunks and well chilled
2 cups ice, crushed
1 medium onion, peeled and finely grated
1 teaspoon salt 1 teaspoon freshly ground white pepper
1 /2 tablespoon dried marjoram
1 clove garlic, peeled and minced
Butter or lard, for greasing pan
Using a meat grinder, grind beef, pork and bacon and place in a large mixing bowl. Using an electric mixer, combine meats, ice, onion, salt, white pepper, marjoram and garlic until smooth.
Cover and refrigerate for 1 hour.
Heat oven to 350 degrees.
Grease a rectangular loaf pan with butter or lard. Spread mixture into pan, smoothing top. Using a sharp knife, cut a criss-cross pattern about 1 /8-inch thick in top of loaf.
Bake at 350 degrees for 1 1 /2 hours, or until mixture reaches an internal temperature of 160 to 170 degrees.
Makes 4 servings.
Recipe adapted from www.food-frombavaria.de.
We're not sure where this recipe for Greek meatloaf came from or if it is authentic, but we know it's good.
Greek Meatloaf
1 pound ground chuck or round
1 pound ground lamb
2 eggs, lightly beaten
1 cup fresh bread crumbs
1 cup minced green onion (abou 2 bunches)
1 /2 cup finely crumbled feta cheese
1 /4 cup minced fresh parsley
1 tablespoon dried mint leaves
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 cloves garlic, peeled and minced
1 /2 teaspoon salt
1 /4 teaspoon ground black pepper
Heat oven to 375 degrees.
In large bowl, mix all ingredients thoroughly, but gently.
Place mixture in 9-by-13-inch baking pan, and shape into a mound about 9 by 5 inches. Bake 1 hour and 15 minutes, or until internal temperature reaches 160 degrees. Let meatloaf stand 10 minutes before slicing.
Makes 8 servings.
Individual Sicilian Meatloaves
1 egg, slightly beaten
1 /4 cup pasta sauce
1 /4 cup seasoned fine dry bread crumbs
1 /4 teaspoon salt
1 /4 teaspoon ground black pepper
3 /4 pound ground beef
2 ounces mozzarella cheese, cut into 4 (2 1 /4-by 3 /4-by 1 /2-inch) pieces
4 slices prosciutto
Heat oven to 400 degrees.
In a medium bowl combine egg, pasta sauce, bread crumbs, salt and pepper. Add ground beef and mix well.
Wrap each mozzarella piece with 1 slice of prosciutto. Shape 1 /4 of the ground beef mixture around each prosciutto-wrapped mozzarella piece. Flatten meatloaves to 1 1 /2 inches thick and place in a shallow baking pan.
Bake loaves, uncovered, for 20 minutes, or until internal temperature reaches 160 degrees.
Makes 4 servings.
Recipe adapted from Better Homes and Gardens' Anyone Can Cook.
Food, Pages 53, 56 on 10/24/2007