Chatelaine Kitchen

Modern meatloaf recipes: Five ways to update this classic dinner

From spicy to savoury, these mashups are inventive and delicious

Last October, the Chatelaine Kitchen developed our wonderful herbed roulade, which was really just a fancy name for what is in essence a meatloaf, albeit the classiest meatloaf you ever did see! Despite being considered passé, meatloaf is proving to endure the test of time. So why not embrace its resiliency with a few modern twists that depart from the old-fashioned ketchup and ground beef combo.

First, good meatloaf starts with a mix of (at least two) ground meat: beef and pork. If you’re really fancy, you’ll add ground veal as well…but come on. The perfect thing about ground beef and ground pork, is that they are easily seasoned to suit almost any cuisine. Second, most meatloaf has a slurry consisting of eggs, bread crumbs, liquids and seasonings – this slurry acts as a binder which in the end makes it a “loaf”. So, strip away the traditional Dijon, thyme, and garlic, and try our inventive but tasty takes on traditional meatloaf.

Five ways to update your meatloaf:

Mediterranean meatloaf: Whisk 2 eggs with 1/4 cup milk and 1 tbsp Dijon in a large bowl. Stir in 1 cup breadcrumbs, 1 cup chopped red onion,  ½ cup pitted and sliced Kalamata olives, ½ cup chopped parsley, 3 cloves of garlic minced, 1 tsp dried basil, ½ tsp ground oregano, ½ tsp thyme. Add 450g lean ground beef and 450g lean ground pork. Season with ½ tsp salt and fresh pepper. Using your hands, work until evenly mixed. Mix in ¾ cup crumbled feta cheese. Form loaf into a football-like shape and place on a parchment-lined baking sheet. Bake in a 400F oven until meat is golden and a thermometer inserted into the thickest part reads 160F, 30 to 35 min. Let rest for 5 min. Stir 2 cups chopped fresh tomatoes with ¼ cup shredded fresh basil, 2 tbsp olive oil, ½ tsp salt and freshly ground pepper. Spoon over meatloaf slices.

Umami meatloaf: Whisk 2 eggs with 2 tbsp soy sauce, 2 tbsp warm water and ¼ cup hoisin sauce in a large bowl. Stir in 1 cup bread crumbs, 1/2 cup chopped cilantro, 3 sliced green onions and 2 minced garlic cloves. Add 450 g lean ground beef and 450 g lean ground pork. Season with fresh pepper. Using your hands, work until evenly mixed. Form loaf into a football-like shape and place on a parchment-lined prepared baking sheet. Stir ½ cup hoisin sauce with 2 tbsp rice vinegar and 2 tbsp ketchup (shh, I know) in a small bowl. Brush mixture over meatloaf. Sprinkle with 2 tbsp sesame seeds. Bake in a 400F oven until meat is golden and a thermometer inserted into the thickest part reads 160F, 30 to 35 min. Let rest for 5 min.

Chicken souvlaki meatloaf: Whisk 2 eggs with 1/4 cup milk and 1 tbsp Dijon. Stir in 1 cup breadcrumbs with 1 medium onion (grated), ½ cup chopped parsley, 3 minced garlic cloves, 1 tbsp grated lemon zest, 1 tsp paprika, ½ tsp sage, ½ tsp thyme. Add 1 kg ground chicken. Season with ½ tsp salt and fresh pepper.  Using your hands, work until evenly mixed. Form loaf into a football-like shape and place on a parchment-lined prepared baking sheet. Bake in a 400F oven until meat is golden and a thermometer inserted into the thickest part reads 170F, 30 to 35 min. Let rest for 5 min. Serve with a good dollop of tzatziki sauce.

Spicy basil meatloaf: Whisk 2 eggs with 2 tbsp fish sauce, 2 tbsp lime juice and 2 tbsp Thai red curry paste. Stir in 1 cup bread crumbs, 1/2 cup chopped basil, 3 sliced green onions, and 2 minced garlic cloves. Add 450 g lean ground beef and 450 g lean ground pork. Season with fresh pepper. Using your hands, work until evenly mixed. Form loaf into a football-like shape and place on a parchment-lined baking sheet. Season with fresh pepper. Brush with sweet chili-garlic sauce once before and after baking. Bake in a 400F oven until meat is golden and a thermometer inserted into the thickest part reads 160F, 30 to 35 min. Let rest for 5 min.

Hungarian meatloaf: Whisk 2 eggs with ¼ cup milk and 1 tbsp Dijon in a large bowl. Stir in 1 cup breadcrumbs with 1 small chopped onion, 1 grated carrot, 1 small grated parsnip, 2 minced cloves of garlic, ¼ cup sweet paprika, 2 tsp dried marjoram and 2 tsp caraway seeds. Add 450 g lean ground beef and 450 g lean ground pork. Using your hands, work until evenly mixed. Form loaf into a football-like shape and place on a parchment-lined prepared baking sheet. Bake in a 400F oven until meat is golden and a thermometer inserted into the thickest part reads 160F, 30 to 35 min. Let rest for 5 min. Serve with our classic tomato sauce and a dollop of sour cream.

Herbed roulade with prosciutto and cheese

Herbed roulade with prosciutto and cheese