Basic Meatloaf

Meatloaf. It may sound boring at times, but the aroma of meatloaf waffling through the kitchen is a distinct reminder of home and meals that were had during the younger years. Fresh from the oven or served as a cold leftover, meatloaf has been a staple of American cuisine for generations. Family dinners, picnics, or restaurant buffets each have their own version of this hearty classic, and many cooks have their own favorite recipe.

I’ve been baking meatloaf in one form or another for decades. Whether it is a traditional meatloaf or made vegetarian style, it is one of the easiest, fastest dishes to throw together and get in the oven. More importantly, the flavors can be varied to fit a particular mood or taste at the time. Meatloaf really is a dish that can be personalized.

To make meatloaf, first preheat the oven to 350 degrees.

For a small meatloaf, mix together well in a bowl:

Approximately 16 ounces (approximately 4 servings) of a favorite ground meat (i.e., ground beef, ground turnkey, ground chicken, etc.) OR, for a vegetarian meatloaf, use the same amount of your favorite beans (i.e., pinto, red, navy, lentils are very good, too), cooked and drained, and, if you prefer, pureed;

Add one whole egg OR the equivalent of egg whites OR the equivalent of milled flax seed and water (typically, one tablespoon flax seed and three tablespoons water equals one egg);

Bread crumbs are optional, but if you’d like to add some bulk to the meatloaf, add a handful of regular bread crumbs, Italian bread crumbs, oatmeal, or crushed up crackers;

Now, just add your favorite spices and flavors in the amounts that you prefer. Favorite flavors include fresh minced garlic, fresh chopped onions, oregano, chopped parsley, salt, pepper, red pepper, parmesan cheese, you name it! Some cooks even add tomato sauce or ketchup.

Mix everything together well. The texture should only be a bit more loose than that of typical ground meat. However, if you feel the texture is too thick, simply add a bit more egg.

Once everything is thoroughly combined, place the mixture in a greased baking dish. Use a knife to gently cut through each serving at this raw stage and it will both aid in the baking process and will be easier to divide into individual portions after baking.

The mixture will need to bake until everything is thoroughly cooked, which can take anywhere from forty minutes to an hour, depending on the size of the meatloaf, the thickness of the meatloaf, and the individual oven. The meatloaf is done when a fork inserted into the middle of each portion does not reveal any red or uncooked meat. Vegetarian versions of meatloaf will cook faster than those containing meat, but make certain that the egg, if used, has been fully cooked before removing from the oven.

When the baking process is complete, it can be served or a topping can be added. Herbs can be diced and sprinkled over the top. Or, a cheese sauce can be dribbled over the meatloaf. Or, a tomato-based “gravy” can be made to go over the meatloaf by combining ketchup, barbeque sauce, or tomato sauce, with honey, molasses, or sweetener of some type, and a few favorite spices.

Whatever the combination of flavors and spices, meatloaf can always be a tasty and hearty addition to any meal.