No telling how many times I’ve made a meatloaf in my long cooking life. Despite the fact that one child despises it, it was a great way to feed four teenagers back in the day. Easy, quick, and good leftovers. To me, few things are better than a meatloaf sandwich with mayo. So I had my technique down—dump all the ingredients in a large bowl, wash your hands thoroughly, and dig in and mix. Shape it on a rimmed baking pan, not in a loaf pan because the latter makes it gelatinous. The very word sends my older daughter into rigors.
So yesterday I was trying a new recipe—Greek meatloaf. I started to dump but some instinct made me read not only ingredients but directions. It went together in a whole different way. Sauté the minced onion and garlic along with herbs—I used thyme and oregano, though the recipe called for basil—in a bit of olive oil until just barely golden. Separately, beat eggs until frothy and then stir in breadcrumbs, salt and pepper. Only then did you get to the large bowl—in which you mix meat, egg mixture, and onion mixture. Then the handwashing and mixing.
This loaf was a combination of ground lamb and beef, so I put it in an extra deep roasting pan. Lamb creates a lot of run-off fat. For those who don’t like lamb, I’m sure it would be just as good with all beef.
I baked it for an hour and a quarter at 350 in my German potato salad—Christian’s favorite. Great dinner! Guess what I’m having for supper tonight—yep, meatloaf sandwich.
1 lb. each ground beef and ground lamb
1 medium onion
4 cloves garlic
1 tsp. each dried thyme and oregano
1 tsp. each salt and pepper
½ c, dry breadcrumbs
German potato salad
3-4 slices bacon, fried and crumbled; reserve grease
3 stalks celery, chopped
4 green onions
1 heaping Tbsp. flour
½ c. each water and vinegar
1 Tbsp. prepared mustard
2 cans sliced white potatoes
The original recipe called for fresh cooked potatoes, of course, but this is one of the few places where I think canned does just fine and is actually better—they don’t crumble like fresh-cooked potatoes.
After you fry the bacon, if there’s too much grease in the skillet, drain some, but you want about 2 Tbsp. to cook this. Sauté celery and green onions in bacon grease. Add flour and stir.
Gradually add water and vinegar—more of each as needed until sauce is a good consistency. Add mustard. Add potatoes. Crumble bacon and stir in. Sprinkle with parsley just before serving to add color. Serve warm, though cold leftovers are pretty good.