Whenever my family asks for meat loaf, this moist and delicious rendition, from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be, is what I serve. I load it with fresh herbs, and glaze it with a mixture of ketchup, molasses and seasoned rice vinegar. Mashed potatoes, baked potatoes, sweet potatoes and a green, such as broccoli or beans, are standard accompaniments, but get fancier if you wish (I love creamed spinach).

Leftovers are good cold with hit of Dijon mustard (or ketchup for son) in a sandwich made with robust whole grain bread, or alongside  a mixed green salad. Potato salad is awesome, too. I will post a recipe for a sublime classic American version soon, but come to think of it, my Austrian potato salad made with fingerling potatoes and chicken stock would be delicious as well. Good news: this meat loaf can be assembled up to 6 hours before baking, keep refrigerated. The baking time may increase by 10 to 15 minutes. Enjoy!

Best-Ever American Meat Loaf

Serves 10
Canola oil cooking spray for greasing the pan
Glaze
1/4 cup ketchup
1 tablespoon molasses
1 teaspoon seasoned rice vinegar
Meat Loaf
2 pounds lean ground beef (preferably chuck) or a meat loaf mix of pork, veal, and beef
2 large eggs, lightly beaten
2/3 cup thinly sliced scallions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 cup plain bread crumbs
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper or a couple drops of Tabsaco sauce
1/2 cup plain low-fat yogurt or whole milk

1. Preheat the oven to 350 degrees F. Line a large baking pan with foil and lightly grease it.
2. To make the glaze, mix all of the ingredients in a measuring cup or a small bowl; set aside.
3. To make the meat loaf, combine all of the ingredients in a large bowl and mix with a fork or your hands (wet your hands first to reduce sticking) until well blended. (See cooking tip below for checking the seasoning of the meat loaf mixture before baking it.) Form the meat loaf mixture into a large ball and transfer it to the baking pan. Using your hands, mold it into an oval-shaped loaf approximately 10 inches long and 2-1/2 inches high. Using the back of a spoon, evenly “frost” the meat loaf with the glaze.
4. Bake for 1 hour and 25 to 30 minutes, or until completely cooked: an instant-read thermometer should read 160 degrees F, and the juices should run clear when the center of the loaf is pierced with a knife or skewer. Remove the meat loaf from the oven and allow it to rest for 15 minutes before slicing. The meat loaf will keep refrigerated for 3 days.

Cooking Tip: To check the seasoning before baking, spray a small skillet with canola oil cooking spray and cook about 1 tablespoon of the meat loaf mixture until well done. Taste the cooked meat and adjust the seasoning in the remaining meat mixture if necessary.

More about Main Courses, Protein