Meat loaf is often bound with egg, cracker crumbs, breadcrumbs, or oats, but different ingredients can also be added for flavor and texture. The key is to season highly. Be brave! Add more garlic if your family likes garlic or try another herb combination. Any raw vegetables must be finely grated or chopped so that they fully cook inside the loaf. It is best to cook some additions, such as rice or mushrooms, first. If you are experimenting with new ingredients, you may want to first mix a very small batch and fry up a hamburger of the mixture to taste it before mixing and cooking the entire loaf. A good meat loaf should be both firm and juicy; it should not crumble or fall apart when sliced. This meat loaf is cooked in a bread pan, which gives a juicier result; it can also be molded into a freeform loaf on a baking sheet.
Position a rack in the center of the oven. Preheat the oven to 350┬░F. Lightly grease a 9 x 5-inch (8-cup) loaf pan. Combine in a large bowl:
12 ounces ground beef chuck
12 ounces ground beef round
1 1/2 cups finely chopped onions
1 cup quick-cooking rolled oats or breadcrumbs
2/3 cup ketchup
2/3 cup finely chopped fresh parsley, chives, thyme, basil
3 large eggs, lightly beaten
1 teaspoon ground thyme (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper
Add your choice of vegetables such as:
1/2 cup finely grated carrots or potatoes or sweet potatoes, or
1/2 cup thinly sliced sautéed mushrooms, or
1/2 cup cooked rice
For crunch, add your choice of:
1/4 cup coarsely chopped almonds or pecans or walnuts
For a little spice, add your choice of:
2 teaspoons chili sauce, or
1 tablespoon Dijon mustard, or
1 tablespoon drained horseradish
Knead the mixture with your hands until everything is well blended. Do not overmix, or it will be too dense. Make a small patty and sauté it in a skillet, let it cool slightly, and taste. If the mixture falls apart, add another egg; if it is bland, add more seasonings. Fill the loaf pan with the meat mixture, mounding the top. Place the pan on a baking sheet and bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant-read thermometer inserted in the center of the loaf reads 160°F, 1 to 1 1/4 hours. Pour off the excess fat and let stand for 15 minutes. Serve, if desired, with:
