Recipes for Shabbat

Meat Loaf

By Eileen Goltz

Ground beef is usually the first kind of meat you think of when you think of making meat loaf. A cut of meat with a higher fat content will make for a moister, more flavorful meat loaf. If you are using a leaner cut of beef or bison or poultry remember you have to compensate for the "fat factor". Simply stated, fat adds flavor. The less fat the more you need to make use you compensate by adding tons of vegetables or spices or a sauce to bring out the subtle flavor of the leaner meat. In the event you want to use a meat that has a higher fat content make sure to add some bread or cracker crumbs to absorb some of the excess fat.

One of the best things about meat loaf is that you can make it in a conventional oven, a microwave or even a toaster oven. I always use soft bread crumbs as opposed to dry ones. I have also substituted grated potato and/or carrots for a portion of the meat, which effectively eliminate some of the calories. I also like to bake my meat loaf on a rack as it tends to keep it out of the excess drippings. Sharon Tyler Herbst, author of The Food Lover's Tiptionary, recommends making your own meat loaf pan by piercing a few small holes in an inexpensive loaf pan, setting that pan on a rack and then setting the rack in a baking pan. The typical meat loaf is baked in a standard 4-inch by 4-inch by 8-inch loaf pan is baked at 350 for 1 to 1-1/2 hours. In terms of proportion you should use between 1/3 to 1/2 cup filler per 1 pound of meat. Filler can be bread crumbs, oat meal, grated potato, grated carrot or mashed potatoes. If I'm keeping it simple I add about 1/3 cup of vegetable juice, wine, beef broth, or beer to the mixture for additional kick of flavor.

Meat loaf tips and hints
1. For a firmer texture, use ground meat that has been run through the grinder at least 2 or 3 times.
2. The higher the grade of ground meat, the less fat and shrinkage will result, but less fat means less flavor and moistness.
3. Do not overdo the bread crumbs. An excess can make the loaf spongy.
4. Let meat loaf stand about 20 minutes or longer after removal from the oven before serving. This helps it set and makes it easier to slice.
5. Do not over knead the mixture or texture will be lost. Mix just enough to combine the ingredients.
6. In place of bread crumbs, add a mashed wet slice of white bread and a tablespoon of salad oil.
7. For individual servings that bake quickly, mound meat mixture into greased muffin tins, which should be done in about 20 minutes.
8. To minimize cracking, smooth the top of the loaf by rubbing in a little cold water.
9. To avoid any health risks make sure that the internal temperature of the cooked meat loaf is at least 180.

Meat loaf can be made ahead of time and reheated and nothing, according to my day who knows these things, is quite as special as a meat loaf sandwich made from the leftovers. One last note: Meat loaf is a great first recipe for little hands to help with. Squishing and patting and shaping a special treat for dinner is the best first step to getting your kids to be self sufficient enough to plan and make a meal for you all by them selves.

CHILI MEAT LOAF (meat)

Preheat oven to 350. Line a loaf pan 9-X5-X3 with aluminum foil and set it aside. Combine all the ingredients in a large bowl. Mix gently but thoroughly and then press the meat mixture into the pan. Bake for about 1 hour and 30 minutes, or until done. Let set for 10 minutes before removing the meat loaf from the pan. Serves 6 to 8.

TAMALE MEAT LOAF (meat)

Preheat oven to 350. Grease a 9X3X5 loaf pan and set it aside. In a skillet sauté the onions in the oil. Cook them until they are lightly browned. Add the tomatoes and bring the mixture to a boil. Add the cornmeal gradually; cook, stirring occasionally, for about 10 minutes. Remove the mixture from the heat and add the ground beer, corn, eggs, salt, pepper, paprika and chili powder. Mix thoroughly. Pat the mixture into a greased loaf pan and bake for 45 to 55 minutes. Let set for 10 minutes before removing the meat loaf from the pan. Serves 6 to 8.

BBQ MEAT LOAF (meat)

Preheat oven to 350. In a bowl combine the tomato sauce, brown sugar, vinegar, and dry mustard. Divide the mixture in half and set it aside. In another bowl combine the beef, eggs, oats, onion, green pepper, salt, pepper, poultry seasoning, parsley and half the sauce. Bake for 1 hour. Remove the meat loaf from the oven and drain it, letting it sit in the pan for 5 before removing it from the pan. Place the meat loaf on a baking sheet and then pour the remaining sauce over and bake another 20 minutes or so until no pink remains. Let set for 10 minutes before cutting. Serves 6 to 8.

MEAT LOAF WITH ROASTED TOMATO SAUCE (meat)

Arrange rack on lowest position in oven. Preheat oven to 350. Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions, celery and 2 teaspoons garlic; cook 5 minutes, until vegetables soften. Stir in 1/2 teaspoon of the salt and the parsley. Remove from heat and let stand until cooled to room temperature. In a large bowl combine the meat, bread crumbs, ketchup, eggs, remaining 1/2 teaspoon salt, nutmeg and the cooked vegetables and mix until blended. Transfer mixture to a shallow pan; shape into a 9-1/2x5-inch oval. Arrange the breakfast beef slices on top of the loaf. Bake for 70 minutes, Meanwhile in a glass bowl combine the tomatoes, 1 tablespoon oil, 1 clove garlic, 1/4 teaspoon salt and the pepper flakes in a 9-inch glass baking dish, breaking up tomatoes with a spoon. Bake on lower rack with meat loaf for the last 35 to 40 minutes of cook time or until sauce thickens. Serve with meat loaf. Makes 6 servings.

MEAT AND POTATO LOAF (meat)

Preheat oven to 350. In a bowl combine all the ingredients and mix well. Shape the mixture into a loaf and place on a rack in a shallow baking pan. Bake, uncovered, 1 hour.

TERIYAKI MEAT LOAF (meat)

Preheat oven to 350. In a large bowl combine every thing but the brown sugar and the soy sauce. Mix to combine and form the mixture into 2 loaves and place them in a 9 X 9" baking dish. Bake for 30 minutes. Remove the loaves from the oven and drain off the grease. In a bowl combine the brown sugar and soy sauce and pour the mixture over the meat loaves. Bake for 30 more minutes and let sit for 10 minutes before you remove the meat loaf to a serving platter. Pour the sauce over sliced meat loaf or serve it separately. Serves 6 to 8.

POTATO TOPPER MEAT LOAF

Preheat oven to 350. Grease a 9X5X3 loaf pan and set it aside. In a bowl combine beef and corn flakes. Mix just to combine and then add the beaten eggs, salt, sage and rice milk. Mix to combine. Put the mixture into greased loaf pan and bake for 1 hour. Let sit for 5 minutes and then unmold. Frost the meat loaf with the mashed with potatoes. Raise the temperature to 400 and bake for about 10 to 15 minutes or until the potatoes are browned. Serves 6 to 8.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.