For the meatloaf:

  • 1/2 cup vegetables: finely chopped raw or sautéed onions, leeks, peppers, tomatoes, zucchini, mushrooms, pineapple, etc.
  • 1 cup grain filler: bread crumbs, panko, par-cooked rice, rolled oats, mashed potatoes, cracker crumbs, rice crispies, cornflakes
  • 1 ½ lbs ground meat: lean ground beef or a combination of beef and ground veal, ground turkey
  • 1 large egg
  •  Dried and/or fresh herbs to taste: thyme, rosemary, cinnamon, curry, cumin, garlic powder, onion powder, jerk seasoning
  •  Spices or other seasoning to taste: garlic, paprika, smoked paprika, chipotle, BBQ sauce, jalepeno, horseradish
  •  Salt & pepper to taste
  • Liquid to bind, if needed: applesauce, chicken stock, tomato sauce, tomato paste, miso, maple syrup, Dijon mustard, soy sauce

For the optional hidden treasures in the center:

  • 2 hardboiled eggs (optional: wrap with cooked spinach)
  • 2 sausages
  • 2-3 cooked asparagus spears

For the optional outside decoration:

  • apple sauce
  • apricot or plum jam
  • BBQ sauce, ketchup, salsa, chutney or tomato paste
  • strips of beef bacon
  • pine nuts
  • brown sugar
  • caramelized onions (put these under the meatloaf so they don’t overcook)

 

Make the meatloaf mixture

Preheat oven to 350 degrees. Mix the vegetables with the bread crumbs or other filler. Mix these ingredients thoroughly with the meat. Mix in the egg.

 

Season the meat

Add the seasonings, taking care not to underseason the mixture. If you do not want to taste the mixture raw to check the seasonings, cook a spoonful of it in a nonstick pan for a few minutes until it loses its redness, allow it to cool slightly, then taste.

 

Shape your loaf

You can bake meatloaf in a 4-cup loaf pan, or on a sheet pan in a free-form shape. Some folks prefer a 1″ tall loaf that is wider to allow for more surface area to brown at the end. If you’re hiding anything in the center, place a layer of the meat mixture in the bottom of the pan, add eggs, sausage or asparagus, then cover tightly with remaining meat mixture, pressing to avoid any air gaps. Cover the top/outsides with sauce if using (put sauce on first, under the bacon, if using).

 

Cook the meatloaf

Bake 90 minutes. If top is browning too quickly, cover loosely with foil. Alternately, feel free to broil for a few minutes just before serving to crisp/caramelize the top layer.

 

To serve

Meatloaf can be served hot or cooled, and it freezes very well (cool completely, then wrap tightly for freezing).