Meatloaf and I have a love/hate relationship.  My husband loves it and I hate it.  Or rather, I tolerate it.  Thanks to it being my Dad’s all time favorite meal, I grew up having it every Tuesday as a kid.  Every. Tuesday.  Blech! Even a good basic dish like meatloaf can become a dreaded meal when it’s served too often.

On the other hand, my husband could eat meatloaf every night and never grow bored.   For years, we were at an impasse.  Each time I prepared it, he was thrilled and lamented “this is SO good, I don’t understand why you don’t like it.”  The unspoken part was “or make it more often.”

An employer to the rescue.  For a time, I managed a meal preparation kitchen. As part of the job, I started the month off making many of the recipes we had in the kitchen to be able to provide my guests with feedback on cooking instructions and ingredient substitutions they might safely make to the recipes.

One month, we had a meatloaf that had me jazzed.   I think Ed was convinced the Pod People had sucked out my brain when  I said I was making two meatloaves. That meatloaf was good-really good.  It made me realize that you can play around with this dinner time basic and make it appeal to everyone.  For a self professed hater of the loaf of meat, that’s a pretty strong statement.

Today, we start with the basic recipe and then I give the variations.   I’m sure at least one of them will become a family favorite, or if you’re like my husband Ed, you’ll love them all!

Mom’s Meatloaf

• 2 lbs ground beef
• 2 cups flavored stuffing mix (I use the bagged Pepperidge Farm variety)
• 1 cup water
• 1 onion, minced
• 4 cloves minced garlic
• 1 teaspoon thyme
• 1 tablespoon oregano
• 1 tablespoon pepper
• 1 tablespoon salt
• 4 or 5 dashes Worcestershire Sauce
• 2 eggs

Preheat Oven to 350 degrees.  In a large bowl, place your stuffing mix and pour the water in to soften it.  If you have dry patches, you may add more water until it is moist but not soggy.  Add the remaining ingredients and mix together by hand until well blended.  Form into a loaf in a 13×9 pan and bake for one hour.

Hint-if you make the Rosemary Oven Fries featured in a recent Tasty Thursday, you  can place the meatloaf in the oven, then make those immediately after and place in the oven and they are ready at the same time.

Now, for the variations.  Last month, I saw an episode of one of my favorite Food Network Shows, Diners, Drive Ins and Dives and they had a bacon wrapped meatloaf that had ME drooling!  There was a lot in it that didn’t appeal, but I put the Suzanne Spin on it and this is what turned out (pictured above)

Bacon Cheeseburger Meatloaf

• 2 pounds ground beef
• 2 cups stuffing mix
• 1 cup water
• 2 eggs
• one minced onion
• 1 cup shredded cheese (I made it with extra sharp cheddar, strong cheese is suggested)
• 3 cloves garlic
• 1 teapoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon pepper
• 1 heaping tablespoon ground horseradish
• 1/3 cup steak sauce of your choice
• 8-10 strips of bacon, uncooked
• parchment paper and aluminum foil.

Preheat your oven to 375.  Follow the instructions as if you were making Mom’s meatloaf, mixing all ingredients together except the cheese and bacon.

Next, lay out a piece of foil twice as wide as a 13×9 pan, then lay a piece of parchment the same size over it.  Lay out the bacon strips lengthwise, just barely overlapping each slice.   Spread out the meatloaf mixture out on top of the bacon.  This part is kind of tricky, so take it slow and your bacon strips will stay straight.

Sprinkle the cheese along the top of the meat mixture in a high stack along the middle from end to end.    Now, carefully pick up one end of the parchment and slowly roll the meat into a log, overlapping the bacon slices when you get to the end.  Once done, wrap the parchment with the foil, pinching the ends to make it look like a cigar.

Place in a 13×9 pan and bake for one hour.  Then, remove from the oven and allow to cool for about five minutes.  Cut away the foil and parchment and return the pan to the oven for approximately 20 minutes at 400, or until the bacon is browned.

My last variation really is more of a suggestion.  Practically every cuisine has a ground beef dish that features the spices of their region.  Why not use them in your meatloaf, too, and enjoy a flavor of Mexico/Greece/Italy, or India without slaving over a traditional dish.  To accomplish this,  you start with the same basics and build your flavor with the spice

International Meatloaf

• 2 pounds ground meat
• 2 cups PANKO bread crumbs (so as to get a neutral flavor)
• 1 cup of a minced or finely diced vegetable that complements the flavor (onion, peppers, leeks, carrots)
• 1 cup water
• 2 eggs

Then add the following spices before you mix according to the previous recipes and cook in a 350 degree oven for one hour

For Greek Flavor:

• 1 clove finely minced fresh garlic
• 1 tablespoon marjoram
• 1 tablespoon ground rosemary
• 2 teaspoons salt
• 1 teaspoon pepper

For Curry Flavor:

• 2 tablespoons coriander
• 2 teaspoons cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon fenugreek
• a few turns of fresh ground pepper (or a dash)
• a dash of ground mustard

For Taco Flavor:

• 1 tablespoon chili powder
• 1/2 tablespoon paprika
• 1 tablespoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder

For each one, you may consider making or serving a regional sauce and side to complete your meal. For instance, enjoy a Greek salad and Tsitsiki sauce with the first one, refreshing yogurt and naan bread with the second and salsa and tortilla chips with the third.

I hope you’ve enjoyed seeing an old favorite in new ways today. Until next week, may all your meals be Tasty!

Suzanne

www.suzannesez.blogspot.com