Meat Loaf

Free-form meat loaf is a versatile and delicious dish that offers several advantages over traditional meat loaf cooked in loaf pans. By shaping the meat loaf by hand, it develops a lovely crust on three sides and allows the fat to run off, resulting in a flavorful and moist meat loaf. This recipe allows for customization with a variety of ground meats, making it a perfect option for those who prefer beef, veal, lamb, pork, turkey, or chicken. With the addition of breadcrumbs, milk, Parmesan cheese, and a medley of herbs and seasonings, this meat loaf is savory, tender, and satisfying. It takes about an hour to cook, largely unattended, allowing you to focus on other tasks in the meantime.

MAKES: 6 to 8 servings

TIME: About 1 hour, largely unattended

INGREDIENTS:

• ½ cup bread crumbs, preferably fresh
• ½ cup milk
• 2 pounds mixed ground meats: beef, veal, lamb, and/or pork (or substitute with turkey or chicken)
• 1 egg, lightly beaten
• ½ cup freshly grated Parmesan cheese
• ¼ cup minced fresh parsley leaves
• ½ teaspoon minced garlic
• 1 small onion, minced
• 1 small carrot, minced
• 1 teaspoon minced fresh sage leaves or a pinch of dried sage leaves
• Salt and freshly ground black pepper
• 3 slices bacon (optional)

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, soak the bread crumbs in milk until the milk is absorbed, approximately 5 minutes.
3. In a large mixing bowl, combine the soaked bread crumbs, ground meats, lightly beaten egg, grated Parmesan cheese, minced parsley, minced garlic, minced onion, minced carrot, minced sage leaves (or dried sage), salt, and freshly ground black pepper. Mix well until all the ingredients are evenly incorporated.
4. Shape the meat mixture into a loaf shape on a baking pan. If desired, top the meat loaf with bacon slices.
5. Bake the meat loaf in the preheated oven for 45 to 60 minutes, basting occasionally with the rendered pan juices. The meat loaf should be browned lightly and firm. To ensure it is cooked through, insert an instant-read thermometer into the center of the meat loaf, and it should read 160°F (71°C).
6. Once cooked, remove the meat loaf from the oven and let it rest for a few minutes before slicing.
7. Serve the meat loaf warm with your favorite sides and sauces.

VARIATIONS:

• Meat Loaf with Spinach: In Step 2, increase the bread crumbs to 1 cup. Cook a 10-ounce package of fresh spinach in boiling water for 30 seconds, then drain, cool, and finely chop it. Season the spinach with salt, pepper, and a grating of nutmeg. Incorporate the chopped spinach into the meat loaf instead of sage.

• Spiced Meat Loaf: Omit the Parmesan cheese and substitute minced cilantro for parsley. Add 1 tablespoon of curry powder, garam masala, chili powder, or any other spice mixture of your choice in place of the sage.

• Meat Loaf with Dried Tomatoes: Replace the minced carrot with 1 cup of chopped reconstituted dried tomatoes. Substitute fresh rosemary for sage. Optionally, spread barbecue sauce or ketchup over the top of the meat loaf.

Enjoy the flavorful and moist free-form meat loaf with your preferred variation and accompaniments for a satisfying and comforting meal.