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I love meatloaf. It’s endlessly adaptable, you can clean out the refrigerator of stuff that is still good but that you’re sick of looking at.

But damn, is it ever unphotogenic.

Therefore, please enjoy this much more attractive still life of all the stuff I happened to throw into this particular meatloaf.

dill meatloaf

I will likely post more recipes, and will continue to try to crack the code of Beauteous Meatloaf Photos. For now, know that this is a really terrific way to use up dill, as well as any cabbage and dill pickles (complete with juice) that you may have on hand.

Let’s go.

Steps

Dill Meatloaf: Step by Step

Meatloaf really is about just assembling your ingredients, getting measuring cups and spoons if you use them, and then throwing things into the bowl in order. So assemble your ingredients: the meat, bread crumbs, a jar of dill pickles, dill, sriracha or spicy ketchup, mustard, and an onion and cabbage.

Heat your oven to 425º. Put the stuff in the bowl in this order:

  • Bread crumbs or oats, about 1/2 cup for every 1.5 pounds of meat, and pickle juice. Let that stand a minute while you mince the onion (1 medium) and pickles, and shred the cabbage (about 1/2 cup each for the last two).
  • Add everything else in this order: the meat, the veggies just minced, 2 beaten eggs, the spicy ketchup (about 1/4 cup), 1 tablespoon of mustard, and a teaspoon of Worcestershire sauce, and a little salt and pepper. Put the dill on top.
  • Mix that all up. Some cooks use their hands, but Bert Greene, whose recipe served as the inspiration for this one, always preferred using a fork, as it’s a little gentler.

Now just put it in a loaf pan, bake for half an hour at high temp. Then drop the temp to 350º. Another 25 (for turkey, chicken) to 40 minutes (heavier stuff).

OK, here’s the big reveal. Again, I wish it were prettier. I tried so hard, strewing dill hither and yon, whipping up some shredded zucchini pancakes and steaming some broccoli. Sigh.

But man, it really tasted great. And on a blue plate, too.

Dill Meatloaf: The Recipe

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Dill Meatloaf
Tender and super flavorful, dill meatloaf uses up extra dill, cabbage, and pickles in an ultra easy recipe.
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Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425º. Place the breadcrumbs or oats in a large bowl. Add the pickle juice and mix. Let stand 5 minutes.
  2. Add all ingredients through spicy sausage. Mix gently with a fork or your hand. Stir in the dill. Place in a loaf pan. Bake 30 minutes, then reduce temp to 350º. Bake an additional 25 - 35 minutes, depending on meat. Pour off fat or liquid, carefully. Plate and serve.
Recipe Notes

Adapted from Bert Greene's Kitchen Bouquets, by Bert Greene. 1986, Simon and Schuster, New York. First edition, 1979, published by Contemporary Books Inc.

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