Sue Haas
Longtime blog reader Sue Haas of Seattle wrote several months ago to share her meatloaf recipe—but somehow or other I didn’t manage to make her loaf until a few nights ago. A friend who was coming to dinner requested something in the nature of comfort food to dispel the gloom of the weather (lots and lots of rain!). So I pulled out Sue’s recipe.
My local general store doesn’t sell veal so I used 1 pound of lean ground beef and 1/2 pound of pork. The only other changes I made (and they were minor, including the use of fresh instead of dried oregano) are noted in the recipe.
This meatloaf is tender and very flavorful. I particularly enjoyed the fresh herbs; I might throw in even more of them another time and leave the spices on the rack until winter.
By the way, in case I haven’t already bombarded you with this information, I do want to mention that my book Pulling Taffy will officially come out this Sunday and may be ordered right now from its website. (The website will also help you find the eBook and audiobook!)
In addition to talking about my final year with my mother and sharing family stories and thoughts, the book features a number of recipes—many of them from this very blog! Please consider supporting me by purchasing the book.
My mother would be celebrating this week!
And now, on to Sue’s recipe……
Ingredients:
1-1/2 pounds meatloaf mixture (1/3 lean ground beef, 1/3 ground veal, 1/3 ground pork)
1 cup fresh breadcrumbs (I used my maple oatmeal bread, which makes great crumbs)
2 tablespoons milk
1 egg, beaten
1 small onion, finely chopped (or half of a large onion)
1 to 2 garlic cloves (according to your taste), minced
1/2 cup fresh parsley, chopped
1/4 cup fresh sage, chopped
1 teaspoon dried oregano (I used 2 teaspoons fresh since that’s what I had)
1 teaspoon ground cumin
1/2 teaspoon (sweet smoked) paprika (or regular)
1-1/2 teaspoons fine sea salt
1 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1/4 cup ketchup
Instructions:
Preheat the oven to 350 degrees.
Place the meat mixture in a food processor and pulse a bit for a finer grind. Transfer it to a large bowl. Add the remaining ingredients. Mix with hands.
Put the mixture into a 9-x-5 inch loaf pan and pat into loaf shape. (I used a regular baking pan and shaped a free-form loaf.)
Bake for about 1 hour, or until the center of the meat reaches 170 degrees on a meat thermometer. (I covered the loaf for the first half hour and then uncovered it to finish cooking.)
Serve with ketchup, if desired. Serves 6.
Hi Tinky,
This recipe is similar to mine which was my mother’s. I don’t add cumin, but I add some grated cheese. I have used this with the three meats, two of them or just the beef or just the veal. It’s a winner, always.
Congratulations on your book. I am going to order a copy for my Kindle.
all the best,
Adelaide
Thanks, Adelaide! I love cumin in general but agree that this would be very flavorful without it! I hope you enjoy the book…..
Thanks for posting this, Tinky. I made the recipe tonight, using some fresh basil, too. For the meat I used 1 # ground beef and 1/2 # ground turkey. Just popped it in the oven. Will see how it turns out. 🙂 All the best with your new book! Sue
Thank you for the recipe, Sue, and the good wishes. As for your new combination, I don’t really think you can go wrong….
Yes, the ground beef and ground turkey mixture worked fine, since the milder turkey replaced the veal and pork. Meatloaf sandwiches the next day were good, too! 🙂
To simulate the “mouth feel” of veal try this: mix the egg, worcestershire and milk together first and bloom a tsp. or so of unflavored gelatin in the liquid for 5 min. before adding it to the meat mixture. It’s a trick I learned from America’s Test Kitchen and it works like a dream. (also, I have a problem with buying veal. It just seems worse than killing an older animal, somehow. I know…I’m nuts. And Julia Child would make me turn in my membership card to her fan club – if I had one.) The meatloaf you made looks super.
Thank you, Sue and Grad, for the great information. And Grad, you are NOT nuts; I know exactly what you mean! (Or maybe we’re both nuts?)