Target Health Blog

Meat Loaf Experiment, Adapted from the NY Times

January 22, 2018

Target Healthy Eating

On the dinner menu this past Friday, snacked on all weekend by Jules. Now, long gone. ©Joyce Hays, Target Health Inc.
My photos are not doing this delicious recipe, justice. I should have spooned more of the juices over the meat. Take my word for it, this meatloaf gets gobbled up by Jules whenever I do another experiment with it. ©Joyce Hays, Target Health Inc.


1 onion, well chopped

25 fresh garlic cloves, sliced

2 scallions, chopped

1/2 loaf Italian bread, crust removed, torn into small pieces (about 2 cups)

1 cup almond milk

2 teaspoons curry

1 teaspoon turmeric

2 teaspoons dry oregano

1/2 pound ground beef

1/2 pound ground veal

2 large eggs, scrambled

1/2 pound turkey sausage, chopped well

3/4 cup grated Parmesan

1 cup fresh parsley, well chopped

2 teaspoons dry thyme

Zest of 1 lemon

Juice of 1 lemon

1 pinch salt

1 pinch black pepper

1 jalapeno, seeds removed, well chopped

1/4 cup extra-virgin olive oil

1/4 cup butter

1 cup dry white wine

The reason I wanted to experiment with the recipe I saw in the NYTimes, is that I had never soaked bread in milk for a meatloaf, and I had never scrambled the eggs before mixing them in with the other ingredients. Also, I had never gone through the step of searing, before baking. The outcome is a meatloaf that is definitely very moist. I'm not sure exactly what scrambling the eggs does, but the end result is delicious. Besides the soaked bread and scrambled eggs, all of the other ingredients are from my own meatloaf creations. As you know, I especially like to use lots of garlic. For roasts, tagines, meatloaf, baked veggie dishes, 25 garlic cloves is nothing, because they become soft and have a delicious nutty flavor when baked or roasted. I don't serve meatloaf that often, but will now, try to do more, in order to compare this recipe with my others. ©Joyce Hays, Target Health Inc.


1. Preheat the oven to 375 degrees.

2. Soak the bread in the milk for 10 minutes.

3. Do all cutting, chopping, slicing

4. Scramble the 2 eggs

5. Sautee the onions, garlic, jalapeno and scallions until soft

6. In a large mixing bowl, and with your hands, mix the beef, veal, chopped turkey sausage, scrambled eggs, Parmesan, parsley, lemon zest and lemon juice.

7. Add all herbs, seasonings, spices and mix well again. Get all of the vigorous mixing done before you add the bread. Add the bread last.

8. Squeeze the bread to remove excess milk, then chop the wad of wet bread and add it to the meat. Mix gently until well combined, but DO NOT OVERMIX.

9. Transfer the contents of the bowl, onto a board and shape into a loaf. Make the loaf about 10 to 11 inches long and about 4 inches wide. Loosely cover and refrigerate for 15 minutes.

10. Use A large baking pan. It doesn't have to be a rectangle shape. a large round white pan will work okay.11. Heat the oil and butter in the white pan, on the stove, over medium-high heat. Add the meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate, temporarily.

12. Make the gravy: Return the skillet to the stove and raise the heat. Add the wine and deglaze the pan. Deglaze simply means, stirring in the wine with a wooden spoon, while scraping up the browned bits stuck to the sides and bottom of the pan, which will make a simple sauce. Return the meatloaf to the baking pan, pour the sauce over the loaf and then put into the middle of the oven, basting occasionally with the pan juices, about 25 minutes. 

Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.

Do all your chopping, cutting, slicing, etc. ©Joyce Hays, Target Health Inc.
Do all your chopping, cutting, slicing, etc. ©Joyce Hays, Target Health Inc.
Soaked bread in milk, coming out of fridge. ©Joyce Hays, Target Health Inc.
Eggs about to get scrambled. ©Joyce Hays, Target Health Inc.
Chopping up the precooked turkey sausage. ©Joyce Hays, Target Health Inc.
Cooking the onions, garlic, jalapeno, scallions. ©Joyce Hays, Target Health Inc.
About to hand mix meat, eggs, parmesan. ©Joyce Hays, Target Health Inc.
Here, everything added except the lemon and the bread. ©Joyce Hays, Target Health Inc.
Adding lemon zest and lemon juice to the bowl. Finally, the bread. ©Joyce Hays, Target Health Inc.
Ready to be formed into a loaf and refrigerated. ©Joyce Hays, Target Health Inc.
Getting ready to sear both sides of the loaf. ©Joyce Hays, Target Health Inc.
Searing the first side. ©Joyce Hays, Target Health Inc.
The one possibility for a slip-up, but one that can easily be fixed, in seconds. If the loaf loses its shape when you turn it, never mind, all you do is re-form it with your hands. ©Joyce Hays, Target Health Inc.
After searing both sides, put the loaf into your baking dish. Use a baking dish that goes from oven to table. ©Joyce Hays, Target Health Inc.
Back to the searing pan. Add your wine and deglaze, which simply means scrape all of the little pieces of the loaf that are stuck to the sides and bottom of the pan. This wine, butter, natural juices and little scraps are the ingredients of the delicious warm juice to bake in and to serve over the meat, at the table. ©Joyce Hays, Target Health Inc.
Ready to bake. ©Joyce Hays, Target Health Inc.
Into the oven. ©Joyce Hays, Target Health Inc.
We started our meal, clinking glasses of the delicious Henschke shiraz and a simple crisp garden salad with oil, lemon and mashed garlic dressing, Then came the meatloaf with my saffron rice recipe and another veggie dish, I'm experimenting with; and more Henschke. Dessert was a low calorie jello cake with cool whip on top.
Henschke Shiraz, from Australia, is one of our favorite, rich velvety, smooth finish, reds. ©Joyce Hays, Target Health Inc.

Have a great week everyone!

From Our Table to Yours

Bon Appetit!

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