Meatloaf Recipes from Around the World

When we need comfort, we make meat loaf. So universally gratifying, it's a global food with countless variations. Southwesterners pack in the chili powder, as in this turkey version, topped with crushed crackers and melted cheese. Embutido, from the Philippines, cradles hard-boiled eggs, and is steamed rather than baked, which keeps the beef, pork, and ham mixture moist. The almond crust on the South African curry meat loaf adds crunch, while dried fruit offsets the spice. Danish Meatload (forloren hare) is made with beef and pork; the bacon it's wrapped in makes this rich dish even richer. See eight recipes for meatloaf from around the world »

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RECIPE: Southwestern Turkey Meat Loaf
The recipe for this spicy, cheese-topped meat loaf comes from home cook Matt Gibbs of Houston, Texas. This recipe first appeared in the 2012 SAVEUR 100.

SERVES 8

INGREDIENTS
1 ¼ lb. ground turkey
2 ½ cups roughly crushed Ritz-brand crackers
1 cup shredded sharp cheddar cheese
1 cup shredded pepper Jack cheese
½ cup chili sauce, such as Heinz
¼ cup prepared horseradish
2 tbsp. chili powder
2 tbsp. Worcestershire
2 tbsp. Dijon mustard
4 cloves garlic, finely chopped
2 eggs, lightly beaten
1 small yellow onion, finely chopped
1 16-oz. can diced tomatoes and green chiles, such as Ro*Tel, drained
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter, melted

INSTRUCTIONS
Heat oven to 350°. In a bowl, combine turkey, 2 cups crackers, ½ cup of each cheese, chili sauce, horseradish, chili powder, Worcestershire, mustard, garlic, eggs, onion, tomatoes and chiles, and salt and pepper. Transfer to a foil-lined baking sheet and shape into a 10″ by 6″ loaf. Combine remaining crackers and cheeses with butter in a bowl; sprinkle over top of meat loaf. Bake until an instant-read thermometer inserted into the center of the meat loaf reads 160°, about 30 minutes.

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RECIPE: Bacon-Wrapped Danish Meatloaf

This lavish Danish meat loaf is wrapped in bacon for added moisture and flavor, and then topped with rich gravy. This recipe first appeared in the 2012 SAVEUR 100, with the article Meatloaf.

SERVES 8

INGREDIENTS
8 oz. ground beef chuck
8 oz. ground pork
½ cup bread crumbs
½ cup heavy cream
2 medium yellow onions, finely chopped
2 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 egg, lightly beaten
Kosher salt and freshly ground black pepper, to taste
6 slices bacon
2 tbsp. unsalted butter
2 tbsp. flour
2 cups beef stock
¼ cup red currant jelly
1 sprig thyme
1 bay leaf

INSTRUCTIONS
Heat oven to 425°. Combine beef, pork, bread crumbs, cream, half the onions, garlic, carrot, egg, and salt and pepper in a bowl until evenly combined. Transfer mixture to a parchment paper-lined baking sheet and form into an 8″ oval, about 1½″ thick. Place bacon lengthwise over meat loaf, and bake until bacon is browned and an instant-read thermometer inserted into the middle of the meat loaf reads 160°, about 30 minutes. Heat butter in a 10″ skillet over medium-high heat. Add remaining onions; cook until caramelized, about 8 minutes. Add flour; cook, stirring, until lightly browned, about 4 minutes. Add stock, jelly, thyme, and bay leaf; cook until thickened, about 15 minutes. Pour gravy through a fine strainer into a bowl; season with salt and pepper. Spoon gravy over meat loaf to serve.

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RECIPE: Filipino Steamed Meatloaf
The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo. This recipe first appeared in our January / February 2012 issue on 100 new classics. See the article on Meatloaf.

SERVES 8

INGREDIENTS
2 tbsp. canola oil
4 cloves garlic, finely chopped
3 medium carrots, finely chopped
1 small yellow onion, finely chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 lb. ground beef
1 lb. ground pork
9 oz. cooked ham, cut into ⅓″ cubes
½ cup golden raisins, finely chopped
⅓ cup bread crumbs
3 tbsp. finely chopped parsley
2 tbsp. soy sauce
Kosher salt and freshly ground black pepper, to taste
6 hard-boiled eggs, peeled
2 4-oz. jars sliced pimientos, drained

INSTRUCTIONS
1. Heat oil in a 12″ skillet over medium-high heat. Add garlic, carrots, onion, and bell pepper; cook until lightly caramelized, about 12 minutes. Transfer to a bowl along with beef, pork, ham, raisins, bread crumbs, 2 tbsp. parsley, soy sauce, and salt and pepper; mix until evenly combined. Transfer half the mixture to a large sheet of foil and shape mixture into a 9″ × 8″ rectangle. Place 3 eggs lengthwise along center of rectangle; cover with half the pimientos. Fold sides of rectangle over eggs and pimientos, and shape into a log; wrap tightly in foil, twisting ends to seal. Repeat with remaining meat mixture, eggs, and pimientos.

2. Bring 3 cups water to a boil in a flat-bottomed wok over medium heat. Place an 11″ bamboo steamer in wok, and place meat loaves in steamer; cover. Cook until an instant-read thermometer inserted into the middle of the meat loaves reads 160°, about 1 hour. Unwrap, and cut into 1″ slices; garnish with remaining parsley before serving.

For even more meatloaf recipes, see eight recipes for meatloaf from around the world »



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