How to Make a Meat Loaf

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About
If meat loaves do not qualify as food for the gods, then pity the poor gods. A well-made meat loaf, be it ever so humble in spirit, can be a delight for dining, aside from the virtue of economy. Here is an area, too, where the amateur cook can experiment almost without limitation, for variations on meat loaves are infinite and it is a pleasure to experiment with flavors and textures.
The important things to know about meat loaves are:

  • Ground beef is the commonest meat used and yet combinations of pork and veal are excellent and in a sense more delicate. All or part of these meats may be substituted portion for portion for beef.

  • Bread crumbs, within reason, give lightness and texture to meat loaves. Rice and other cereals may be substituted for bread crumbs.

  • Almost any herb or spice used with discretion will add interest to a meat loaf. The commonest and best herb is parsley, but thyme, marjoram, and the like are good, too. Black pepper and chopped onion are fairly standard ingredients.

  • Meat loaves are generally topped with slices of bacon or salt pork before baking to give flavor and to keep the meat loaf moist. Basting is not necessary.

  • The usual time for baking a meat loaf is 1 to 1¼ hours to the pound of meat.