Quaker Oats
Tex-Mex meatloaf is a spicy version of the traditional
dish, using corn, salsa, chile powder and cilantro. Oatmeal,
a common additive used as a binder, makes for a more
tender main dish.

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This basic, no-nonsense main dish
brings comfort and warmth
to the table

Star-Bulletin staff and wire reports

At its most basic, meatloaf is very simple: ground meat or poultry, milk or another liquid, eggs, seasonings, chopped onion and some form of binder -- cracker or bread crumbs, crushed cornflakes or uncooked oats.

At its fanciest, meatloaf is a fulfilling, close-to-the-ribs dish perfect for the family as well as casual dinner parties. In other words, meatloaf will never be haute cuisine.

ADD-INS:

To boost the nutritional punch of your meatloaf (and cut the total amount of meat), try adding these ingredients, 1/4- to 1/2 cup to a pound of meat. Or add them in any combination, no more than 1 to 2 cups total per pound of meat. Other suggestions: Brown sugar, corn, chopped nuts, onions, celery, herbs.

Yet it is that quality that makes it a favorite. Quaker Oats says the most requested recipe on its consumer line. Even non-meatloaf fans routinely ask the Star-Bulletin for recipes. In this case, it was "Ruthie of Kanunu Street" in Pawaa who wanted one from The Patisserie, an Oahu bakery-delicatessen.

"I am not really meatloaf lover," said Ruthie of Kanunu Street, "but The Patisserie at Kahala Mall has a really excellent one. I just love that meatloaf."

The Patisserie meatloaf is a no-nonsense, stick-to-your-ribs oblong log with a dark brown, crusty top. The blue-collar food is made elegant with accompaniments of German potato salad, creamy cole slaw and fresh sesame rolls -- all served in the light, airy surrounds of The Patisserie Kahala deli.

"It's very popular, people love it," said Rolf Winkler, a native of Annaberg, Germany, and president of The Patisserie, which celebrates its 30th anniversary in the islands this year. "The recipe is simple. It really tastes good."

Michel Martin, vice president and co-owner of The Patisserie, has been a purveyor of fine foods since he arrived in Hawaii from Southern France in 1939. (He is former general manager of the Michel's in the Colony Surf restaurant, and former owner of Chez Michel bistro in Waikiki.)

His daily lunch at the bakery/deli often includes meatloaf. "We sell a love of it. I eat a half a meatloaf sandwich with French Grey Poupon mustard -- always with a big salad or a bowl of freshly made soup," he said.

Meatloaf lends itself to creativity. Additions of peppers, tomatoes, herbs and spices, mushrooms, lentils, onions and sauces subtly change its flavor. They also change the nutritional content, making it less fatty by using less meat.

You can make up the meatloaf mixture hours ahead of time and chilling it. Bake it when you get home from work and have supper on the table in an hour or so later.

Meatloaf isn't just food for the budget-conscious. Historians point out that oilman H.L. Hunt, one of the richest men in America, took lunch to work with him each day. In his lunch sack was nothing other than meatloaf sandwiches.

DO IT RIGHT Tips for making a fine meatloaf Some tips for turning out a moist, delicious meatloaf: Use TLC: Don't overhandle your meatloaf or it will it turn out hard. A two-tined fork or pair of chopsticks work well. It's best to mix in the meat last, after combining the other ingredients. Shape the loaf right in the pan. This lessens the number of times you have to handle it Like it crusty?Don't use a loaf pan. Hand-shape your mixture into a loaf and bake in a shallow baking pan or on the rack of a broiler pan. If you do use a loaf pan, drain any liquid before slicing. Think small: Make mini-loaves or individual meatloaves. This saves on cooking time; 20-25 minutes instead of the usual 1 to 1 1/2 hours for a 1- to 2-pound loaf. Everyone gets their own crusty end pieces, instead of having to compete for them. Mini-loaves also make serving easier and more eye-pleasing. Try new things: Experiment with added ingredients. A tasty, local-style meatloaf uses about a 1/2 cup of teriyaki sauce and chopped kim chee. Ready-made salsas, barbeque sauces and mole also spice up a meatloaf. Is it done yet? Use an instant-read meat thermometer pressed into the center of the loaf after 50-55 minutes. Loaves made with beef should be cooked to 160 degrees, those with ground turkey, 170 degrees internal temperature. Star-Bulletin staff

Couldn’t finish the
whole meatloaf last night?

Here are some original ways to recycle your meatloaf:

Greek pitas or mock gyros: Line pita pocket-bread halves with fresh spinach leaves and thin cucumber slices. Stuff with warm or cold meatloaf slices, thin red onion rings, pitted black or kalamata olives and crumbled feta cheese. Serve with a dish of plain yogurt for dipping.

BBQ meatloaf sandwiches: Serve warmed slices of meatloaf in crusty rolls topped with barbecue sauce and deli coleslaw.

MLT sandwiches: Lightly spread toasted multigrain bread with mayonnaise. Top with slices of warm or cold meatloaf, lettuce leaves and tomato slices.

Tex-Mex meatloaf wraps: Wrap warmed slices of meatloaf in burrito-size flour tortillas with chunky salsa, shredded lettuce, diced avocado and shredded Monterey Jack cheese.

Italian meatloaf sandwiches: On focaccia or crusty Italian bread, layer slices of warm or cold meatloaf, roasted red bell peppers drizzled with Italian dressing, chopped fresh basil leaves and thinly sliced provolone or mozzarella cheese.

Meatloaf melts: Lightly spread toasted English muffin halves or rye bread slices with Dijon-style mustard; top each half with a slice of cold meatloaf, a thin slice of tomato and a slice of Cheddar or Swiss cheese. Broil until cheese is melted and meatloaf hot.

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Scripps Howard News Service