Classic American meatloaf has a storied, humble history. Meatloaf popularity spiked in the 1800s with the invention of the mechanical meat grinder, and it was a dinner must during the Great Depression, stretching valuable meat scraps with bread, crackers, rice, oatmeal, cornflakes and grains.
The secret to perfect, moist meatloaf has always been panade. Panade — French for bread mash — is usually made from milk and bread, forming a paste, then added to precooked ground meat.
Meatloaf usually contains a milk and bread panade, which keeps the ground meat proteins from binding tightly and eliminating moisture. Too much panade makes meatloaf lack that “meaty” flavor. Not enough panade makes for a very dry meatloaf. For a meatier flavor, you can cut back on bread, sub beef stock for milk and add 1 tablespoon of gelatin. Tomatoes and mushrooms, cooked with aromatics, add umami flavor that makes meatloaf so “meaty.” The lesson, pure science. The result, a moist meaty loaf of paradise.
Meatloaf tips:
Have your butcher trim a chuck roast and grind it twice.
Ask about grinding pork and/or lamb.
Use beef stock, not broth, for richest results.
Add or remove vegetables and cheese to add interest.
Use a thermometer to check internal temperature.
Allow for the resting time before slicing, essential to juices reincorporating.
Traditional Meatloaf
3 tablespoons butter
2 tablespoons olive oil, divided use
1 red onion, diced fine
8 ounces mushrooms, trimmed and sliced
1 tomato, core removed, diced fine
3 cloves garlic, minced
1 tablespoon tomato paste
1/2 cup beef stock
2 eggs, beaten
2 tablespoons soy sauce
1 tablespoon unflavored gelatin
1 slice white bread, torn into small pieces
1/4 cup fresh parsley, minced fine
2 tablespoons mustard
1 teaspoon fresh thyme
1/2 teaspoons pepper
1 pound ground chuck
1 pound ground pork
Glaze
1/2 cup ketchup
1/4 cup balsamic glaze
3 tablespoons brown sugar
Heat oven to 350 F. Prepare a 9x5 pan.
In a large skillet, over medium heat, add butter, 1 tablespoon olive oil, onion, mushrooms and tomato. Stir until vegetables begin to brown, about 3 to 5 minutes. Reduce heat to low and add additional 1 tablespoon olive oil, garlic, and tomato paste. Stir for an additional 2 minutes, scraping bottom of pan, dislodging fond. Remove from heat and set aside.
In a large bowl, whisk beef stock, eggs and soy sauce. Sprinkle gelatin over stock mixture. Allow gelatin to bloom for 5 minutes.
Pulse bread in food processor 15 pulses. Add parsley, mustard, thyme, pepper, mushroom mixture and stock mixture to food processor and pulse an additional 15 times, until mixture is finely ground.
Transfer mixture back to large bowl. Add beef and pork and mix by hand, until completely combined.
Put meat mixture in prepared 9x5 pan. Bake for 1 hour and 15 minutes, or until internal temperature is 155 F.
While meatloaf bakes: In a small bowl, stir together glaze ingredients.
Glaze meatloaf and return to oven for 10 minutes. Turn oven to broil and allow glaze to broil for 1 to 2 additional minutes, watching carefully to avoid burning. Remove meatloaf immediately. Rest for 20 minutes before slicing.
Variations on the theme:
Follow the Traditional Meatloaf recipe making the additions and/or substitutions. All additions are made as a last step. All substitutions are made as directed in original recipe.
Italian
Add:
1/2 cup rustic cut mozzarella cheese
1/4 cup shaved parmesan
1/4 cup sun-dried tomatoes, chopped fine
1 tablespoon oregano
1 tablespoon basil
Substitute:
1 pound Italian sausage for 1 pound ground pork
Glaze:
1/2 cup marinara sauce
1/4 cup balsamic glaze
3 tablespoons brown sugar
Top with sautéed peppers and onions
Tex Mex
Add:
1/2 cup pico de gallo
1/2 cup cilantro, chopped fine
1 teaspoon chili powder
1/2 teaspoon cumin
Glaze:
Queso
When served: Top with additional pico
Thai
Add:
1/2 cup jasmine rice, cooked and cooled
1 shallot, chopped fine
1 tablespoon fresh basil, chopped fine
1 tablespoon fish sauce
Substitute:
1/2 cup full fat coconut milk for 1/2 cup beef stock
Glaze:
1/2 cup spicy ketchup
1/4 cup balsamic glaze
3 tablespoons sriracha
3 tablespoons brown sugar
Greek
Add:
1/2 cup feta cheese
1/2 cup Kalamata olives, chopped rough
1 teaspoon thyme
1 teaspoon oregano
Substitute
1/2 cup Greek yogurt for beef stock
1 pound ground lamb for 1 pound ground pork
Glaze:
Tzatziki Sauce
Note: Do not cook sauce, serve chilled on meatloaf