Spare Spoons Kitchen
Stephan's Special Loaded Meatloaf
Dad's recipe, brought forward. Two proteins, a full mirepoix of sautéed aromatics, fresh parsley and parmesan folded in — all topped with a sweet-spicy tomato-wine glaze. The meatloaf equivalent of going all in.
Ingredients
Easier, if you like
- Skip the sauté: mix the aromatics in raw. Texture will be slightly heartier, flavor a bit more assertive — still great, saves 15 minutes.
- Italian sausage: swap the ground turkey for sweet Italian sausage (casings removed). Adds fennel punch; cut the salt to 1 tsp since sausage is already seasoned.
- Breadcrumb shortcut: Progresso Italian Breadcrumbs (green canister, baking aisle) — use 75g and go a little lighter on the salt since they're pre-seasoned.
- Alcohol-free glaze: replace the red wine with 60ml beef broth or unsweetened pomegranate juice.
Method
Cook's notes
Don't overwork the meat. Mix just until you can't see streaks of egg or dry crumbs — stop there. Over-mixing tightens the proteins and gives you a dense, rubbery loaf.
Rest before cutting. Ten minutes isn't optional — it's what holds the loaf together. Slice it hot and it falls apart; rested, you get clean slices.
Meat masher tip: a 5-blade meat chopper can help break up and blend the two proteins before the eggs go in — faster than hands for the initial mixing, though hands finish the job best.
Make ahead: mix and form the loaf up to 24 hours ahead, cover and refrigerate unbaked. Add 10–15 minutes to the bake time from cold.
Leftovers make exceptional sandwiches — cold slices on white bread with a smear of the leftover glaze.
Substitutions
Gluten-free: use GF breadcrumbs (Glutino or Ian's brand, baking/natural-foods aisle) or substitute 75g rolled oats blitzed briefly in a blender.
Dairy-free: omit the parmesan or use 3 tbsp nutritional yeast for similar savory depth.
All-beef: use 900g (2 lbs) 80/20 ground beef instead of the blend; internal temp drops to 160°F (71°C).