Meatloaf with Fresh Scallions and Herbs

Meatloaf, definitely an all time favorite "Comfort Food" can be just about anything you want it to be. I have several recipes and all of them are good in their own way. My mom's is most likely still my favorite but I will have to admit that this recipe is pretty darn good. It is made very flavorful with several wonderful herbs.

Serves 8

Ingredients:

  • 1-2 tablespoons vegetable oil
  • 1 cup yellow onion, finely chopped
  • 1 ½ pound ground beef (80% lean)
  • ½ pound ground pork
  • 1 teaspoon sweet paprika, preferably Hungarian
  • Kosher salt and freshly ground black pepper to taste
  • 2 large eggs, lightly beaten
  • 1 ½ cups homemade breadcrumbs, finely crushed
  • 1 cup scallions, thinly sliced
  • 1 cup sour cream
  • ¾ cup fresh flat leaf parsley, chopped
  • 1 small can tomato paste
  • 1/3 cup chopped fresh tarragon
  • 1 teaspoon fresh thyme, chopped
  • 3 garlic cloves, minced
  • 1/3 cup apricot jam, heated until the consistency of a sauce

    Instructions:

    Preheat oven to 375 degrees F. Heat 1 tablespoon of the oil in a skillet over medium heat. When hot, add the onion and cook, stirring until softened.

    Combine the beef and pork in a large bowl and mix to combine. Add the cooled onion, paprika, salt and pepper and continue to blend. Add the eggs, breadcrumbs, scallions, sour cream, parsley, tomato paste, and herbs and stir until just incorporated.

    Test the meat mixture for the right texture by heating the remaining oil in the skillet over medium heat. Take a spoonful of the meat mixture and form into a patty. Cook on both size until done. Cool and taste. If it is too moist or dry to hold together adjust with additional breadcrumbs or a small amount of oil, respectively.

    Form the meat mixture into a 9 x 5 inch loaf pan. Cook about 30 minutes then remove and brush the top with the apricot jam and bake until the meat is firm and the internal temperature is 155 degrees F, about one hour. Allow to rest about 15 minutes before serving.

    I made this meatloaf in a muffin pan. This reduced the cooking time to about 20-25 minutes and made for a nice presentation.
    Serve with tomato jam

    Cooking Wiser:

    Use a combination of ground beef, 20% fat to increase flavor and 10-15% fat to decrease calories. Many other recipes will call for pork or veal. I decided to use a ground beef and pork combination for this recipe.

    The more moisture you can add, the better. Several ways include adding tomato sauce, bread soaked in milk, and/or sour cream.

    Because some don't like to see bread in their meatloaf soaking bread in milk before adding into the meat mixture is preferred. Otherwise, make sure the crumbs are finely crushed. Oatmeal is also a good choice.

    Don't over work the mixture, over mixing causes the meatloaf to be tough.

    Preheat oven and cook until center is about 50-55 degrees F.

    Allow the meatloaf to rest about 15 minutes before serving to allow juices to reabsorb and temperature to reach 160 degrees.

    You can add grated cheese or additional herbs to the top.