Stuffed Meat Loaf – influenced by Mark Bittman

Years ago, when I made meat loaf, more often, I used to stuff  it with all kinds of goodies including hard boiled eggs.  Years have passed and I thought I had learned to be more creative with meat loaf, actually missing some of the creativity brought forth by Mark Bittman, in this video, where you will also find the recipe for this meat loaf.  Mark demonstrates just a few fillings and additional toppings.  The choices are many and one could make meat loaf nightly, for months without repeating herself.  Once again, I enjoy Mark Bittman’s easy approach to cooking, giving information in a simple way while really showering with you knowledge and variety.

Basic Meat Loaf

Adapted from Mark Bittman, author of “How to Cook Everything”

Ingredients:

• 1/2 cup taco crumbs or corn meal

• 1/2 cup vegetable broth or tomato sauce

• 2 pounds mixed ground meats: beef, turkey, veal

• 1 egg, lightly beaten

• 1/4 cup minced fresh parsley leaves

• 1/2 teaspoon minced garlic 

  

  Push the eggs down, gently.

• Salt and freshly ground black pepper to taste

Method:

1. Preheat the oven to 350. Soak the bread crumbs in the broth until  absorbed, about 5 minutes.
2. Mix together all ingredients. Shape the meat into a loaf in a baking pan. Bake 45 to 60 minutes, basting occasionally with rendered pan juices. When done, meat loaf will be lightly browned and firm, and an instant-read thermometer inserted into the center of a meat loaf will read 160 F.

How to spice up meat loaf – only a few from Bittman 

Cover the eggs with meat mixture.

Mix in options:
Ginger/soy/scallion
Dried mushrooms
Fresh herbs: Parsley, chives, basil
Chili/curry powder/other spice mix
Cooked onions
Shredded carrots or other veggies
Sundried tomatoes
Corn

Topping suggestions:
Barbeque sauce
Tomato sauce
Pesto
Chili sauce
Mustard-honey
Satay sauce (peanut butter based)

“To add any of the additions in the list, just integrate them into the raw mixture as you mix it. Use your judgment as to amounts; you’ll want a teaspoon or two of most spices or strong herbs, a tablespoon or more of mild herbs like parsley or basil, and up to a half cup, or even more, of shredded or diced vegetables.

To use any of the toppings, spoon them over the top of the loaf about halfway through cooking. About a cup should do it, though you can use more if you like.

To make free-form meat loaf, just use your hands to shape the raw mixture into a loaf in a baking dish and bake as usual. It will hold its form.

To make meat loaf stuffed with zucchini or hard-boiled eggs, put half the raw mixture in the bottom of a loaf pan, and nestle a medium zucchini or two or three hard-boiled eggs in it. Cover with the remaining meat mixture and seal the sides.”

Serving Size

Makes 6 to 8 servings

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