Meatloaf by Mark Bittman

Once again, I turned on the television yesterday and saw that Mark Bittman was on the Today show and was making his version of meatloaf.  This must be meatloaf season.  It was surprisingly similar to the Pioneer Woman's version who was also recently on.  I was a little surprised of his version because Mark Bittman is into healthy eating and has lost a lot of weight and improved his health by changing his diet which he writes about in his book, Food Matters.  His meatloaf recipe also included bacon and cheese!  I must be doing something wrong.  The thing to remember, which he writes about in his book, is that you can eat healthy without going extreme or changing your whole life.   If you don't know who Mark Bittman is, he is a food writer and a four star chef with multiple cookbooks who loves to eat but changed his food philosophy to improve his health.  He tells his story in Food Matters and provides a plan for responsible eating that covers a no-nonsense rundown on government policy, big business marketing, and global economics.  You've heard the term Big Government, right?  Mark Bittman refers to Big Food - the industrialization of the meat and junk-food industries and often quotes Michael Pollan in his book.  His eating plan is simple, flexible, based on science and includes delicious recipes with lots of choices of your favorite foods.   He's not extreme in his advise, which I like, just sensible and simple, two things I strive to do with my clients.  So indulge a bit and make the ultimate comfort food - meatloaf.

Meat loaf

Mark Bittman, How to Cook Everything: The Basics

Serves 6 to 8

1 tablespoon olive oil
1/2 cup bread crumbs, preferably fresh
1/2 cup milk
1 pound ground beef
1 pound ground pork
1 egg, lightly beaten
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley leaves
1 teaspoon minced garlic
1/2 onion, chopped
1 teaspoon chopped fresh sage leaves or 1 pinch dried
Salt and freshly ground black pepper
4 slices bacon, optional


1. Heat the oven to 350 F. Grease a rimmed baking sheet or roasting pan with the olive oil.


2. Soak the bread crumbs in the milk in a large bowl until the milk is absorbed, about 5 minutes.


3. Add the meat, egg, Parmesan, parsley, garlic, onion, sage and some salt and pepper and gently fold everything including the bread crumbs into the meat with your hands or a rubber spatula. Mix just enough to distribute the flavorings without overworking the meat or it will become tough.


4. Turn the meat mixture onto the prepared baking sheet, gently shaping it into an oval mound. Drape the bacon over the top if you're using it.


5. Bake for 45 to 60 minutes, brushing occasionally with the rendered pan juices. When done, the meat loaf will be lightly browned and firm. To check, insert a quick-read thermometer into the center; it should read 160 F. Let the loaf rest for 5 minutes before slicing with a serrated knife.

For Meatballs

Shape the mixture into balls of any size and put them on the prepared baking sheet or roasting pan. It's okay if they touch a little; they'll shrink as they cook. Figure that 2-inch meatballs will take 25 to 35 minutes to cook and add another 10 to 15 minutes for every additional inch in size.