Meat loaf is an iconic American dish with European origins, which has become one of my favorite meals to make at home because it’s so adaptable. And it has personal significance for me because it’s the first dish Michael cooked for me. My aromatic version offers a hint of heat, a bit of sourness, and an unexpected whisper of sweetness.
Because ground meat releases a lot of water when cooked, I prefer to bake the shaped loaf directly on a baking sheet, which helps the liquid evaporate during cooking. If you can get your hands on a special meat loaf pan with a perforated insert, you can use that instead.