I like to use a mix of ground meats in mine. This one had chicken, beef, and mild Italian sausage. I used the course bread crumbs collected the last time I cut up old bread. I like herbs in my meatloaf, so there is rosemary, time, basil, and oregano in it. To add umami, I like to use mushroom ketchup, but Worcestershire sauce, steak sauce, even various fish sauces work as well.
I added non-fat Greek yogurt and dried dill weed to the potatoes. It made them creamy, and the tang was a good match for the meatloaf.
For greenery, I made a salad with heirloom yellow tomato, banana and cherry peppers, celery, and mixed sprouts.
Three Meat Loaf1/2 lb. ground beef
1/2 lb. ground chicken
1/2 lb. mild Italian sausage
2 medium eggs
1 cup course bread crumbs
2 Tblsp. mushroom ketchup
1 tsp. dried rosemary
2 tsp. dried basil
1 tsp. dried thyme
2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. kosher salt
Pre-heat oven to 350 degrees. Mix all ingredients, press into an ungreased non-stick loaf pan. Bake 45 minutes, or until completely cooked. Remove from pan, let rest for 5 minutes, slice on the bias to serve.
Yogurt - Dill Mashed Potatoes4 medium Russet potatoes, peeled and diced
2/3 cup non-fat Greek yogurt
2 Tblsp. dried dill weed
2 tsp. kosher salt
Boil potatoes in lightly salted water until tender. Drain, return to pot. Add yogurt, dill, and salt. Mash to preferred consistency. I prefer mine a little rustic, so I can tell they were real potatoes.