Homemade meatloaf with ketchup and spices Homemade meatloaf with ketchup and spices Israeli Kitchen Homemade meatloaf with ketchup and spices (Photo: Brent Hofacker/Shutterstock)

Meatloaf with a twist

An easy dinner meatloaf enriched with Mediterranean herbs.

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  • Yield: Serves 4
  • Level: Easy
  • Prep time: 40 minutes
  • Cook time: 1 hour

You can't go wrong with meatloaf. Everybody likes it, and it's easy to make. Leftovers are good cold and make good sandwich filling. It's a conventional dish, but you can make it as lively and flavorful as you like with herbs and wine.

I also like to depart from basic beef meatloaf sometimes and use ground dark meat turkey. Turkey makes a lighter loaf, even if you mix it half-and-half with ground beef. Freshly ground and well supported by a certain amount of fat and seasonings, turkey makes fine hamburgers, shepherd’s pie and meatloaf. Sometimes I'll use part ground lamb in the mix, too. It depends on which meat is at the best price on the day I shop.

Ingredients

  • 2 pounds ground beef, turkey, lamb or any combination of those
  • 1 large onion, chopped coarsely
  • 2 eggs
  • 2 tablespoons wheat germ or bread crumbs
  • 2 large cloves of garlic
  • 2 tablespoons dry red wine
  • 1 tablespoon soy sauce
  • 1 teaspoon dried sage or 2 fresh green leaves
  • 1/2 teaspoon thyme
  • 2 tablespoons ketchup
  • 2 teaspoons salt
  • Freshly ground pepper
  • Extra ketchup and soy sauce for the top of the loaf

Directions

In a blender, blend everything except the meat and the extra ketchup and soy sauce.

Put your ground meat in a bowl. Mix the contents of the blender into it, stirring vigorously.

Cover the seasoned meat and put it back in the fridge for half an hour to absorb the flavors.

Prepare a 10" pan: lay a sheet of baking paper in it, or grease it generously. An oven-proof skillet will also do.

Pour the meat into the pan and smooth the surface with the back of a spoon. Drizzle equal amounts of ketchup and soy sauce over the surface.

Bake the meat loaf at 350° F (180 °C) for one hour. If it seems that the top is in danger of burning, cover it loosely with a sheet of tin foil.

Related Topics: Meat and Poultry

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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