Country Meatloaf

March 12, 2010


Author Notes: This recipe has cumin and coriander from Latin America. It has allspice form Jamaica. It has pastachios from Africa. When finished it reminds me of a terrine from France, though there is not much French about it. Thus, the name... Country Meatloaf. This version of meatloaf tastes great served piping hot with some Jamaican jerk sauce, instead of the classic ketchup. When cold, I like to treat it like a country pate' and serve it with a baguette, raw onion, pickles and mustard. My only rule when it comes to meatloaf is that it must taste as delicious chilled as it does coming out of the oven. I made this recipe small with only a pound of meat. Super easy to double and triple this recipe, but this size is perfect for the two of us with leftovers.MyCommunalTable

Serves: 2-3

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 medium onion, finely chopped
  • 2 gloves garlic, finely chopped
  • 1-2 tablespoons chopped fresh parsley
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon tomato paste
  • pepper to taste
  • 1/2 cup panko crumbs
  • 5 dashes worchestershire sauce
  • 1 egg
  • 2 1/2 tablespoons heavy creme
  • 2 tablespoons freshly grated pecorino romano
  • 1/4 cup shelled whole pastachios
  • 4-6 strips of bacon

Directions

  1. I usually start with my ground meat first and make a well in the middle of the meat, then I start adding each ingredient one by one. Add all the ingredients on list, stopping at pastachios and bacon. Just a note: This time I used pecorino romano cheese, but I generally use what ever hard cheese I have on hand. It tastes great with parmesan cheese as well.
  2. Mix together well. I like to mix my meatloaf in a wide shallow bowl. My mom does it right on the chopping block. I can not imagine mixing meatloaf without getting my hands right into it. I have also made this meatloaf with ground veal and pork combination with great success.
  3. After meat mixture is mixed well, add in the pastachios and blend through out.
  4. Form into a loaf shape and place in baking dish.
  5. Wrap loaf with strips of bacon. Sometimes I like them to completely cover the loaf and other times I like to leave some space in between so that I can see the meatloaf. It depends on my mood and how much bacon I have.
  6. Place in a 350F preheated oven for about 40 minutes. Sometimes, I like to crisp up the bacon more by sticking under the broiler for a minute. Other times, it does not feel necessary.

More Great Recipes:
Meatloaf|Beef|Bacon|Pork|Entree

Reviews (13) Questions (0)

13 Reviews

Author Comment
MyCommunalTable December 5, 2012
My son is allergic to nuts and can never this dish. You idea with sunflower seeds is a great idea. Thanks for the suggestion.
 
Greiser December 2, 2012
Made the meatloaf it was great. I substituted sunflower seed kernels for the pistachios and left off the bacon. Really good meatloaf.
 
Molly W. July 5, 2012
I am making this for the second time, and I can tell you, it is the BEST meatloaf I have ever made. It's great hot out of the oven and it makes amazing sandwiches too.
 
NakedBeet March 18, 2010
This looks so incredibly moist, can't wait to try it out. I almost asked if I could test it and then realized it already was picked as an editor's favorite.
 
Author Comment
MyCommunalTable March 18, 2010
Thanks all the great comments. I didn't even realize that I was on the editor's favorite, so thanks for letting me know.
 
GreenChef March 15, 2010
Oh my, this sounds and looks delightful. I can't wait to try it. Thanks for the post.
 
testkitchenette March 12, 2010
Nice mix of spices and flavors.
 
Annelle March 12, 2010
I'm having to rethink my attitude about meatloaf now that I'm reading these wonderful recipes! This sounds and looks wonderful!
 
Loves F. March 12, 2010
Sounds great!
 
lastnightsdinner March 12, 2010
Yum. I love the spices you've used in this, and of course, almost anything's better with bacon :)
 
Author Comment
MyCommunalTable March 12, 2010
It is so true about bacon. I keep thinking that the food trend for it is going to peeter out, but Baconfest here in Chicago sold out in under twenty minutes. It sure make me happy.
 
Janneke V. March 12, 2010
very interesting and beautiful picture..
 
Author Comment
MyCommunalTable March 12, 2010
Thanks. Should try it with veal and pork. It is a little more delicate. Lovely.