Country Herbed Meat Loaf

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Country Herbed Meat Loaf to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Country Herbed Meat Loaf, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• HERB SAUCE:
• 1/4 cup olive oil
• 8 ounces fresh mushrooms,
• chopped
• 1 large onion, finely chopped
• 1 garlic clove, minced
• 1 (28 ounce) can crushed
• tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons sugar
• 1 cup water
• 1 bay leaf
• 2 tablespoons chopped fresh basil
• MEAT LOAF:
• 2 pounds ground beef or
• combination of ground beef, pork
• and veal
• 1 cup seasoned dry bread crumbs
• 3 tablespoons milk
• 2 eggs, beaten

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a skillet, heat oil on high

Step 2: Technique & Execution

Saute the mushrooms; onion and garlic

Step 3: Technique & Execution

Add tomatoes, tomato paste, salt, pepper and sugar

Step 4: Technique & Execution

Remove 1-1/2 cups

Step 5: Technique & Execution

Add water, bay leaf and basil to skillet

Step 6: Technique & Execution

Simmer, uncovered, for 45 minutes, stirring occasionally