Excellent Meatloaf

I don’t make meatloaf often enough, but tonight as the snow was flying outside seemed like a good night for it. One of the things I like about meatloaf is how versatile it is. you can toss in just about anything you have around. You can load it with veggies (I didn’t this time) use different herb and spice combos, the possibilities are endless. To make a good meatloaf I follow a few rules:

• 1 egg per pound of meat
• 1/4 cup breadcrumbs per pound
• sauté onions, garlic or peppers before adding them to the mixture
• don’t over mix or over handle, I make mine in my mixer using the paddle at low speed, and mix briefly as I add each ingredient
• to test the flavor before cooking make a small patty and fry it in a pan like a mini burger 

As I talk to people who struggle with cooking (or say they are bad cooks) one of the things they all tell me is that when adding herbs and spices they add everything they like, without thinking of how or if they’ll go well together. My advice with seasoning, as with heat is turn it down! The better (quality) your ingredients the less you need to overload them with other flavors. Start with salt and pepper and add one or two spices that are from the same part of the world. (Instead of arranging your spices in alphabetical order, why not by flavor groups or regions?)

To make a Greek inspired meatloaf add crumbled feta, oregano, maybe some lemon peel if you’re feeling ambitious and brush it with some tomato sauce mixed with a pinch of cinnamon.

To make an Italian style meatloaf just use your best meatball recipe. And to make interesting meatballs use a favorite meatloaf recipe to make your meatballs. Think about what you like to top your burger with, bacon, onions, cheese, the mix them in. You runny egg people, feel free to top your meatloaf with a runny fried egg. 

Here is my yummy meatloaf, which will make a great sandwich. To make the best meatloaf sandwich, get a cast iron pan super hot, and then brown each side, and brush with ketchup or barbecue sauce, I like mine on rye, but any bread will do.

Do you have a favorite secret ingredient you add to your meatloaf?

Cheesy, Bacon-y Meatloaf

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Serves	6
Prep time	20 minutes
Cook time	1 hour
Total time	1 hour, 20 minutes
Meal type	Main Dish
Misc	Child Friendly, Serve Cold, Serve Hot

Ingredients

• 1lb ground turkey (you can use any combination of ground meat to total 2 pounds)
• 1/2lb ground pork
• 1/2lb ground beef
• 2 Large eggs
• 1/2 Large Spanish onion (chopped)
• 2 cloves Garlic (put through garlic press)
• 6oz bacon (cooked until crisp, and crumbled)
• 6oz smoked cheese, grated (cheddar, gouda or mozzarella)
• 1/2 cup bread crumbs (or matzoh meal)
• ketchup or barbecue sauce (to brush on top)
• salt and pepper

Directions

Step 1

Pre-heat oven to 350F Cook bacon in a pan until crisp, set aside and when cooled crumble or chop into small bits Reduce heat, and in the same pan cook the onions and garlic over low heat until soft (about 5-7 minutes), drain on paper towels

Step 2

In a large bowl or mixer (using a paddle on low speed) mix meat and onion just until combined Turn off blender after each addition, the less you handle the meat mixture the more tender the meatloaf will turn out

Step 3

Add eggs one at a time, then add bacon, cheese, and last add the breadcrumbs

Step 4

Form the meat into a loaf shape on either a greased pan, or one lined with parchment (there won't be much fat that runs off) Brush the top with either ketchup or barbecue sauce and bake for 30 minutes Remove from oven and repaint with ketchup product and bake another 30 minutes or until internal temperature reaches 160F, let sit loosely covered for ten-fifteen minutes