George’s Meat Loaf

As with so many of readers, I sometimes tire of cooking. These are the times when I’m very glad I doubled and even tripled recipes when I was in the mood. This is one of those recipes I like to double, freezing for another day when I’m just too lazy to cook. After I sent out the call that I’d lost my long-treasured recipe for this meat loaf, longtime friend Judy Catherwood came to the rescue!

George’s Meat Loaf:

1 lb. (500 g) lean ground beef 

1 lb. (500 g) ground pork

2 tbsp. 930 mL) canola oil 

1 medium onion, finely chopped 

1 large garlic clove, finely chopped

3/4 c. (185 mL) dry bread crumbs

1/4 c. (60 mL) finely chopped parsley (See How to Make a Simple Substitute for Parsley)

1/4 c. (60 mL) red wine

1 large egg, lightly beaten

1 tsp. (5 mL) salt

1/2 tsp. (2 mL) fine black pepper

Dash ground allspice

1/2 tsp. (2 mL) dried thyme leaves

1 or more dried bay leaves

Sliced bacon, as needed

1 c. (250 mL) Italian-style tomato sauce, warmed and reserved

Preheat oven to 350 deg. F. Place combined ground beef and pork in large mixing bowl. Set aside. Heat oil on medium heat in medium saucepan; sauté onion and garlic until softened and opaque. Sprinkle bread crumbs over meats. 

Add onion and garlic, parsley, red wine, egg, salt, pepper, allspice, and thyme. Combine thoroughly with well-washed or gloved hands. Pack into standard 1 qt. (1 L) loaf pan or smaller pans, for several meals. Place single bay leaf on each loaf. Place 3 slices bacon over full-size meat loaf or 1 or 2 cut slices over smaller loaves. Place pan/s on cookie sheet to avoid splatters and “your fat runneth over” accidents.

Bake full-sized loaf 1-1/4 hr., or smaller loaves until meat reaches an internal temperature of 160 deg. F. With hot meat loaf still in pan, drain away fat while pressing against loaf with slotted spatula, to keep it in pan. Slice and serve, napping each slice with warmed tomato sauce.  Serves 6.

For more Meat Loaf recipes, see One Click: Meat Loaf. Or see the Indexed Meat Loaf: One Click. 

How to Make a Parsley Substitute: Dark organic lettuce leaves make a great substitute for parsley. Chop them finely and don’t overdo it. Packaged airtight, they’ll last a day, but not much longer.

A variety of pans: A variety of uses!

Mix well with clean hands.

Bay leaves impart subtle flavor to loaves. 

Greek Meat Pie

Greek Meat Pie

Although I almost never use veal, the combination of ground veal, beef, and pork softens the texture of this no-pastry meat pie, rather than presenting the “knobbly” texture of most meat loaves or pies. Preparing the ingredients before you start seems to make it all move along faster. It’s fun inventing recipes; I don’t do it often enough. This one’s my own creation.

Greek Meat Pie:

1 tbsp. (15 mL) canola oil

3 tbsp. (45 mL) red onion, finely chopped

1 clove garlic, minced

Equal thirds ground beef, ground pork, and ground veal, together  totaling 1-1/2 lb. (680 g)

1 egg

1/3 c. (80 mL) fine, dry bread crumbs

1/4 tsp. (1 mL) dried thyme

1/8 tsp. (0.5 mL) salt

1/4 tsp. (1 mL) fine pepper 

1/3 c. (80 mL) drained, rinsed, crumbled feta

3 tbsp. (45 mL) drained, pitted, coarsely chopped black olives

3 tbsp. (45 mL) diced green pepper

1/4 c. (60 mL) plus 2 tbsp. (30 mL) grated mozzarella cheese, divided

1/2 c. (125 mL)  tomato sauce

2 tbsp. (30 mL) commercial, shake-on Parmesan cheese (optional)

Preheat oven to 350 deg. F. Assemble and prepare all ingredients before starting. Heat oil over medium setting, adding onion and garlic until softened. Set aside to cool.

Combine beef, pork, and veal with softened onion and garlic, kneading with clean fingers until evenly distributed. Add egg to meat mixture, combining well. In small bowl, combine bread crumbs with seasonings, kneading evenly into meat mixture. Divide meat mixture into two equal portions, pressing half into 8x8 in. (20-x20 cm) baking dish. Sprinkle with feta, olives, green pepper, and 1/4 c. (60 mL) mozzarella. Lightly flatten and press remaining meat over feta mixture. 

Spoon with tomato sauce, using spatula or back of spoon to spread evenly over meat. Sprinkle with Parmesan and/or remaining 2 tbsp. (30 mL) mozzarella. Bake, uncovered, 25-to-30 min.

Note: Should you make this meat loaf in a standard loaf pan, you’ll need to bake it, uncovered, 55-to-60 min. Remove from baking dish with slotted spoon or spatula, leaving the fat in the casserole dish rather than on your plate.

About 1/2 lb. (226 g) each of beef, pork, and veal.

Combine meats thoroughly.

Onion, garlic, and thyme, ready to

be sautéed and mixed with meats.

Whisk egg into meats.

Press half meat into casserole dish or pie pan.

Rice Meat Loaf

When was the last time you had meat loaf? This gluten-free dish is one of my favorites, with rice binding the meat instead of bread crumbs. The original recipe combined beef, pork, and veal. I’m philosophically opposed to veal production, so routinely substitute extra pork and extra beef. Whatever you choose to do, this recipe is excellent.

Rice Meat Loaf:

¾ lb. (350 g) lean ground beef

¾ lb. (350 g) lean ground pork

¾ c. (185 mL) partially cooked rice (see Note)

¼ c. (60 mL) milk (see Note)

2 tbsp. (30 mL) minced onion

¼ c. (60 mL) ketchup, divided

1 eggs

1-½ tsp. (7.5 mL) Worcestershire sauce

¼ tsp. (1.25 mL) salt

1/8 tsp. (0.6 mL) dried marjoram

1/8 tsp. (0.6 mL) dried thyme

¼ tsp. (1.25 mL) powdered mustard

1/8 tsp. (0.6 mL) coarsely ground pepper

Preheat oven to 350 deg. F. Combine meats, rice, milk, onion, ¼ c. (60 mL) of the ketchup, eggs, and Worcestershire sauce in large bowl, mixing well with clean hands. Combine salt and dried seasonings in small bowl. Add seasonings to meat mixture, working in with hands to disperse evenly. Pack half meat mixture into 9 x 5-in. (23 x 13 cm) loaf pan. Pour reserved ketchup over meat in pan, patting remaining meat on top. Bake, covered, 15 min. Remove foil and continue to bake 45 min., until meat browns and pulls away from sides of pan. Drain liquid from pan before serving.

Note: See Index for How to Cook Rice. If you remove the rice 10 minutes before it’s cooked, it will nicely absorb the liquid in this recipe. If rice is fully cooked, reduce milk to 2 tbsp. (30 mL) 

For more Meat Loaf recipes, see One Click: Meat Loaf. Or see Meat Loaf: One Click.

Add the milk ...

And the rice, mixing well.

Recipe makes 1 large meat loaf ...

Or 4 mini-loaves.

Cover briefly to cook meat through before browning.