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 Trying
to make a single pound of ground beef into enough meatloaf for 8
hungry people by over-extending it is false economy. Better to use
that pound of beef in a casserole or better yet chili or other bean
dish, allowing the small amount of meat to flavor a large amount of
food. One of the cardinal rules of budget cooking is not to ruin what
you've got. Over-extended meatloaf makes everyone groan while chili
gives them a reason cheer. The moral of this story is don't add too
much extender to meatloaf or it will be yucky instead of yummy.
So how much extender is too much? In my experience the following
ratios work well:
After adding the extender you need a liquid to moisten things up and
keep the finished meatloaf juicy. Usually 2-pounds of ground meat
require about 1-cup of liquid. This isn't a strict rule. A little
more or a little less liquid, roughly 1/4-cup either way, won't have
much effect on the finished dish.
Water is the least expensive and has the advantage of not interfering
with any other flavors or seasonings you've added to your meatloaf.
Other water based liquids, such as the juice drained from cooked or
canned vegetables, work well too.
Some people add egg to their meatloaf. This gives the baked loaf a
firmer texture that is somewhat easier to slice  when
hot. When cold, most meatloaves slice with ease. Those of us
watching our cholesterol can use 2-egg whites or 1/4-cup egg
substitute instead of a whole egg. If you are adding egg to your
meatloaf then reduce the liquid slightly. For instance 3/4-cup
liquid, plus 1-egg for 2-pounds of ground meat. See the options
below. There are no hard and fast rules about which recipes require
an egg and which don't. When eggs are especially expensive it would
be more economical to leave them out. When eggs are cheap they are an
easy way to add extra protein to an inexpensive dish.
Lots of us like veggies added to our meatloaf. They add flavor and
it's a good way to sneak some vegetables into the kid's diet without
much complaint. Vegetables are added in addition to your chosen
extender and liquid.
Seasonings
There are as many different ways to season a meatloaf as there are
cooks. I like 1-teaspoon salt and 1/2-teaspoon black pepper for a
2-pound loaf. I usually use this in addition to whatever additional
spices I add. For a Mediterranean meatloaf add 1 to 1-1/2 teaspoons
Italian seasonings. For a spicy Mexican style meatloaf add
1-tablespoon chili powder and 1/2-teaspoon ground red pepper. One
popular seasonings method is to add a packet of dry onion soup mix to
2-pounds of ground meat. This is easy and almost everyone likes it.
Another good choice is Worcestershire Sauce--about 2-tablespoons is
enough for 2-pounds of meat. When creating your own meatloaf recipe
match your extender, liquid and seasonings so they blend together
harmoniously. Try borrowing the seasonings from another favorite
dish. You may come up with a new family favorite.
 Toppings
I've never used a lot of toppings on my meatloaves, but some people
think it's more attractive. Some toppings are best added about 15
minutes before the meatloaf is done cooking. Other toppings like
ketchup, may be added before the meatloaf goes in to bake. Another
option is to serve meatloaf with gravy. The gravy may be poured over
the baked loaf or served on the side during your meal. I list a few
simple toppings below.
Meatloaf mixture based on 2-pounds of ground meat fits comfortably in
a 9 by 5-inch bread pan. It can also be pressed into an 8 or 9-inch
square pan or a deep 10-inch iron skillet. If you have a bunt pan or
ring pan you can press the meatloaf into it and bake it the way you
normally do. When the meatloaf is done allow it to cool for 15 to 20
minutes. Then place a round serving dish on top of the ring pan.
Invert the ring pan over the serving dish. Fill the center with rice
or vegetables or mashed potatoes. This is a fancy way to make
meatloaf company-friendly.
Small or individual meatloaves are a favorite with children and cook
in about half of the time of a conventional loaf-shape. Make
muffin-sized loaves by pressing meatloaf mixture into muffin cups.
Another option is to divide the meat into 8 portions. Shape each
portion into a mini-loaf or oval shape. Arrange the individual loaves
in a 9 by 13-inch baking pan. Bake according to your preferred
method. At 350° they will take about 30 minutes to cook through.
If portion control is a challenge for your crew, then individual
loaves are a handy way to make sure everyone gets the same amount. 
If you'd like a traditional meatloaf but are trying to cut down on
the saturated fat in your diet try a specialized meatloaf pan. A
standard sized loaf pan comes with a similarly shaped, slightly
smaller insert with holes perforating the bottom. The meatloaf
mixture goes into the insert. The insert fits into the loaf pan. As
the meatloaf bakes all of the fat drips down into the outer pan
leaving the actual loaf high and dry above the grease. If, like us,
you usually purchase regular ground beef with 70% lean and 30% fat,
then this pan is especially nice because it allows you to use the
most economical form of ground beef, and reap the health benefits of
a leaner cut. I bought mine at Walmart for about $8 a few years back.
They probably cost between $10 and $15 now. This is my meatloaf pan
of choice.
If you don't have and will not be purchasing a meatloaf pan you still
have a couple of other options for baking your meatloaf without the
extra fat. The first is to use a broiling rack. Prepare your meatloaf
mixture according to your customary method. For 2-pounds of ground
meat only use 1/2-cup of liquid, then add 1-egg. Shape the meat
mixture into an oblong log shape and place it on the rack of your
broiler pan. Bake the meatloaf according to your regular method. It
might cook a tiny bit faster. As the meatloaf bakes the fat will drip
down into the broiler pan. The outside of the meatloaf will take on a
nice roasted texture. Transferring the meatloaf to a serving dish is
easier if you allow the meatloaf to cool for about 15 to 20 minutes
beforehand. This also makes it easier to slice.
The final way to remove the fat allows you to bake it your normal way
in whatever pan you choose. When the meatloaf is done and swimming in
fat, carefully pour the fat from the pan while holding back the loaf
with a spatula. I drain the fat into an empty tin can. This is tricky
work and is easiest if 2 adults cooperate to do it together. You have
to pour off the fat right after taking the meatloaf out of the oven.
If you allow it to sit then the fat will absorb back into the meat as
it cools. Since this trick must be done while everything is scorching
hot from the oven, it should not be attempted by children or clumsy adults.
As for cooking time and temperature, it depends on the size and shape
you have chosen for your loaf. Small muffin-size loaves and
individual meatloaves will cook in 20 to 30-minutes at 400°.
Thin meatloaves, like those pressed into a 9-inch square baking pan,
can also be baked at 400°. This size pan will take about
45-minutes to cook through. Larger, traditional sized meatloaves must
cook at a lower temperature; 350° is standard. Tall or thick
meatloaf must cook for at least an hour, and sometimes an extra 15 to
20-minutes is necessary, especially if the meat was still partially
frozen when you prepared the meat mixture. Meatloaves should read a
minimum of 165° on a meat thermometer to be considered
completely cooked.
Basic Meatloaf
(my family's favorites are in parentheses)
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Proverbs 31:27 She looketh well to the ways of her household, and eateth not the bread of idleness. |
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