There were a couple of things I wanted to try with meatloaf. I’m used to using really lean meat, and for this one I used deer and lamb. Regardless, of what lean meat you choose, it’s fat that carries flavor, so you have to add it, when the meat is lean. For the one I made this week, I added a small mashed avocado, a couple tablespoons of mayo, and a little extra virgin olive oil.
Like meatballs, you don’t want meatloaf to be dense and hard, so the second most important thing is the filler. I’ve used all kinds of fillers: breadcrumbs, bread soaked in milk, rice, cornmeal, and quick oats. If there’s too little filler, the texture remains dense. I had some really good organic saltines in the pantry, so I crushed those and used about 1 1/2 cups for 2 lbs of meat.
Then, I combined some of Don’s “must have” ingredients, with Greek Flavors, and it was one of the best meat loaves ever.
Ingredients
- 2 lbs lean ground meat
- 1 1/2 cups cracker crumbs
- 1/2 cup frozen sweet corn kernels
- 1/2 cup diced onion
- 1/4 cup diced kalamata olives
- 1/4 cup goat cheese crumbles or feta
- 2 eggs
- 1 small avocado, mashed
- 2 TBSP mayonnaise
- 1 TBSP extra virgin olive oil
- 1 TBSP Worcestershire
- 2 tsps dried oregano
- 2 tsps dried dill weed
- 1 TBSP chopped fresh mint
- 1/2 tsp granulated garlic powder
- All purpose seasoning or salt & pepper
Instructions
- Heat oven to 350.
- In a large bowl, combine all ingredients.
- Shape a loaf on a baking pan that has a lip, to contain any drippings.
- Bake for 1 hour or until done (depending on how the loaf is shaped).