By Craig T. Kojima, Star-Bulletin
Tim Le, executive chef at The Patisserie, shows off the
restaurant's specialty. A meatloaf sandwich is $4.50 and
meatloaf with potato and greens is $5.50. Or $3 buys a
quarter-pound slice of meatloaf.

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Variations on a classic theme

Staff and wire reports

The head and hands behind the Patisserie's meatloaf belong to manager Doris Pettingill, originally from Seligenstadt, Germany, who created the recipe, and cook Erna Krumm Mock. A native of Heilbornn, Germany, Mock has been making the meatloaf ever since The Patisserie opened its doors at Kahala Mall 15 years ago.

Mock said she sculpts seven loaves at a time from 12-1/2 pounds of 10-percent-fat hamburger purchased next door at Star Markets. She soaks chunks of bread from two day-old large French baguettes, then adds three 5.7-ounce packets of Lipton onion soup powdered mix; a 7-pound can of Heinz ketchup; two large fistfuls of coarsely shredded fresh carrots; and 16 fresh eggs.

A home-sized version follows.

The Quaker Oats classic meatloaf is pretty close to what most families favor in a basic recipe. Hand-shaped into a traditional loaf, it's delicious all by itself, or perhaps with chili sauce spread over the top or baked with a simple sweet-and-sour glaze of ketchup, mustard and brown sugar. Add either the last 15 minutes of baking.

The Patisserie meatloaf

(After the recipe by Doris Pettingill,
manager of The Patisserie Kahala Mall)

2 French rolls or 1/4 of a day-old large baguette (4 ounces total weight)
Water
1-3/4 pounds hamburger (10 percent fat)
2 large eggs
1/2 cup shredded fresh carrot
16 ounces ketchup or to taste
2 envelopes onion-soup powdered mix (about 2 to 2.4 ounces total weight) or to taste (see note)

Cut rolls or baguette in 1-1/2-inch thick slices. Place bread slices in a large bowl, add water to cover and soak until bread is soft. Squeeze excess water from bread.

To the bowl add remaining ingredients, mix thoroughly with hands and form into a loaf of desired shape. Place loaf in a large baking pan and pour in water to 1/2-inch depth (or pat meat mixture into a large loaf pan).

Bake at 350 degrees for 45 to 60 minutes or until lightly golden brown (or bake at 400 degrees for a darker brown top).

Makes 1 large meatloaf.

Note: To reduce sodium, add only 1 envelope onion-soup powdered mix (1 to 1.2 ounces total weight) and only 1/2 cup ketchup.

In place of onion soup mix, can substitute 1/2 cup chopped onion, and 1 to 2 teaspoons salt or to taste.

Approximate nutritional analysis per serving using 2 envelopes onion-soup mix: 310 calories, 12 grams total fat, 4 grams saturated fat, 90 milligrams cholesterol, 1,600 milligrams sodium. Per serving using 1 envelope onion-soup mix: 1,230 milligrams sodium. Per serving using onion and 1 teaspoon total salt: 290 calories, 11 grams total fat, 4 grams saturated fat, 90 milligrams cholesterol, 1,120 milligrams sodium.*

Tex-Mex meatloaf

(Quaker Oats Co.)

1 pound lean ground beef or lean ground turkey
1 cup quick or old-fashioned oats, uncooked
16-ounce jar picante sauce or salsa, divided use
15-1/4-ounce can whole kernel corn, drained, divided use
1/2 cup chopped onion
1 egg, lightly beaten
2 tablespoons finely chopped cilantro or parsley, divided
1 teaspoon chili powder

For meatloaf, combine ground beef, oats, 3/4 cup picante sauce, 1/2 cup corn, onion, egg, 1 tablespoon cilantro and chili powder; mix lightly but thoroughly. In 8-inch square baking pan, shape meatloaf mixture into an 8-by-4-inch loaf. Bake at 350 degrees for 50 to 55 minutes or medium done.

To serve, cut meatloaf into 8 slices and top with salsa made with remaining picante sauce, corn and cilantro. Serves 8.

Note: If using ground turkey, cook at 170 degrees.

Approximate nutritional analysis per serving: 250 calories, 11 grams total fat, 4 grams saturated fat, 65 milligrams cholesterol, 570 milligrams sodium.*

Classic meatloaf

(From Joyce Rosencrans Scripps Howard News)

1-1/2 pounds lean ground beef or turkey
3/4 cup uncooked oats, quick or old-fashioned
3/4 cup finely chopped onion
2 garlic cloves, minced
1 egg, lightly beaten
1/2 cup ketchup
1 tablespoon Worcestershire sauce or soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in a large mixing bowl, using a sturdy kitchen mixing fork or a granny fork. Mix lightly but thoroughly. Shape meatloaf mixture into a 10-by-6-inch loaf on the rack of a broiler pan.

Bake at 350 degrees for 50 to 55 minutes or until meatloaf is medium done (160 degrees for beef; 170 degrees for ground turkey). Use an instant-read meat thermometer to check internal temperature for food safety purposes. While loaf is baking, wash all surfaces, bowl and utensils that came into contact with the raw beef or poultry; use hot, soapy water.

After baking and proper internal temperature have been reached, remove broiler pan from oven and let loaf stand 5 minutes on a serving plate before slicing.

Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months. Makes 6 to 8 servings.

Approximate nutritional analysis per 1/8 of recipe made with lean beef: 230 calories, 13 grams fat, (5 grams saturated fat, 75 milligrams cholesterol, 390 milligrams sodium.*

Italian mini-meatloaf supper

(From Joyce Rosencrans)

Ingredients for Classic Meatloaf (see recipe above)
1-1/2 cups (6 ounces) shredded, reduced-fat Italian cheese blend, divided
2 teaspoons dried Italian herb seasoning, divided
8 ounce rotini pasta
16-ounce package frozen Italian vegetable blend
2 to 3 teaspoons olive oil
Salt (or grated Parmesan cheese) and freshly ground pepper, to taste
14-1/2-ounce can Italian-seasoned diced tomatoes

To Classic Meatloaf ingredients, add 1 cup cheese and 1 teaspoon of the Italian herb seasoning. Mix well and press about 1/3 cup meatloaf mixture into each of 12 medium muffin cups. Bake at 350 degrees for 15 to 20 minutes or until centers are no longer pink.

Meanwhile, boil pasta according to package directions, using salted water, gradually adding the frozen vegetable blend during last 6 minutes of cooking. Drain well when pasta is al dente; toss with olive oil, remaining teaspoon of dried Italian herb seasoning, salt (or Parmesan) and pepper.

Spoon tomatoes into a microwave-safe bowl; cook on full power until heated through.

Remove meatloaves from muffin pans; top with tomatoes and remaining 1/2 cup cheese. Serve with the pasta mixture. Makes 6 servings.

Approximate nutritional analysis per serving: 570 calories, 22 grams total fat, 9 grams saturated fat, 110 milligrams cholesterol, 1,020 milligrams sodium.*

Caribbean meatloaf supper

(From Joyce Rosencrans)

Ingredients for Classic Meatloaf (see recipe above)
2 teaspoons Caribbean jerk seasoning (or use Mexican seasoning and add some ground allspice)
8-ounce can crushed pineapple in juice
9-ounce jar mango chutney
1 jalapeno, finely chopped, optional
1 tablespoon chopped fresh mint or cilantro
Baked sweet potatoes or mashed winter squash
Brown rice (see note)

To Classic Meatloaf ingredients, add jerk seasoning and mix well. Shape meatloaf mix into a 10-by-6-inch loaf on rack of a broiler pan. Bake at 350 degrees for 30 minutes.

Drain pineapple. Combine pineapple, chutney, jalapeno pepper and mint; mix well, chopping any large mango pieces.

Remove meatloaf from oven; spoon 1/2 cup pineapple mixture over top of meatloaf.

Continue baking 20 to 25 minutes, until meatloaf is of medium doneness (160 for beef, 170 degrees internal temperature for turkey). Let stand 5 minutes on a serving platter before slicing. Serve with the remaining pineapple-chutney mixture and add potatoes or squash on the side.

Note: For a high-fiber alternative side dish, saute quick-cooking brown rice in 1 tablespoon bacon drippings or butter about 4 minutes.

Add pinch allspice, some currants or chopped raisins, then hot chicken broth or water, plus leftover pineapple juice from meatloaf recipe.

Cover and simmer until rice is done, about 20 minutes. Fluff with a fork. Serves 6.

Approximate nutritional analysis per serving, without sweet potatoes and brown rice: 430 calories, 17 grams total fat, 6 grams saturated fat, 100 milligrams cholesterol, 940 milligrams sodium.*