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.
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.
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.