Readers Request:Can you recommend a good, juicy, flavorful meat loaf recipe? The ones I have are kind of blah.Brynie Responds:This meat loaf is all of the above. In addition, combining two different types of ground meat lends more depth to the overall flavor. Serve with steamed squash or string beans, and roasted potatoes if desired.
- 2 slices whole wheat bread -
- 2 1/2 Tbsp soy milk, preferably unsweetened -
- 1/2 cup ketchup, divided (see note) -
- 1/2 kilo (1 lb) chopped meat -
- 1/2 kilo (1 lb) chopped turkey -
- 1 small onion chopped, (sautéed, if desired) -
- 1/3 cup chopped fresh parsley -
- 1 Tbsp Dijon mustard or dijonnaise -
- 1/2 tsp salt or to taste -
- 1/4 tsp black pepper or to taste -
- 1 tsp paprika -
- 1 large clove garlic crushed -
- 1 egg -
Preheat oven to 350°F(180°C).
Place bread in a food processor; pulse into coarse breadcrumbs. Place breadcrumbs and soy milk in a small bowl and let stand for 5 minutes. Combine this with 2 Tbsp ketchup and remaining ingredients. Shape the mixture into a loaf and place in a pan (broiler pan is best because fat drips off) sprayed with cooking spray. Spread remaining 6 Tbsp ketchup over top of meat loaf. Bake for approx. 1 hour. Let stand for 10 minutes.
Note: I used 3 Tbsp regular ketchup and 3 Tbsp chili-flavored ketchup to top the meatloaf. The flavor was amazing. Also, you can add sautéed mushrooms and/or chopped green peppers to the meat mixture for even more flavor. You can use any combo of chopped meat and turkey — light and dark turkey is terrific. You can even add some chopped chicken. Remember, this is not a Torah, l’havdil, and you can change it to suit your taste!
Important info: Note the amount of parsley in this recipe. Parsley is the world’s most popular herb, and it has significant health benefits as well. It’s like an immune-enhancing multivitamin and mineral complex in green plant form. It has approximately 3X as much vitamin C as oranges do and 2X as much iron as spinach. So next time you prepare a fresh salad, chop some parsley into it.
This recipe originally appeared in Mishpacha Magazine.