Ask An OC Chef: Top Mouth-Watering Meatloaf Recipes

Unless you grew up in a vegetarian household, meatloaf was probably at least an occasional menu item for dinner. After all, it's a hearty dish and it can satisfy even the biggest families. It is a true comfort food with a scent and taste that can take you back to your childhood. If meatloaf is something you still crave, Zov Karamardian of Zov's Bakery that are perfect to try.

Zov Karamardian
Zov's Bistro
17440 E 17th St.
Tustin, CA 92780
(714) 838-8855
www.zovs.org

Zov Karamardian opened Zov's Bakery and Bistro in 1987 with the intent to put a twist on Mediterranean cuisine. While the food can be enjoyed in the dining room at the bistro, it also has some good and healthy options to take with you when you are in a hurry. If you're not going to cook at home, Zov's is a great place to get a meal that tastes like it was made by your mother or grandmother. Note: Karamardian likes to serve both of these meatloaf recipes with onion rings.

Zov's Meatloaf
"Too often meatloaf is soggy and ends up sitting in an unappealing pool of grease. Not my version. I bake my meatloaf on a rack set on top of a baking sheet, instead of a loaf pan, so a delicious golden brown crust forms on all sides. Lining the baking sheet with foil makes cleaning up a snap."

Ingredients

• Nonstick vegetable oil cooking spray
• 1 cup (about 1-1/2 oz) day-old bread, cubed
• 1/3 cup half and half
• 1-1/2 lbs ground beef (22% fat)
• 1/3 cup chopped fresh Italian parsley
• 1/3 cup finely chopped shallots
• 1/3 cup grated Parmesan cheese
• 1/3 cup tomato paste
• 2 large eggs
• 1 Tbsp chopped fresh oregano
• 2 tsp chopped fresh thyme
• 1-1/2 tsp freshly ground black pepper
• 1-1/2 tsp salt
• 1 tsp chopped fresh rosemary
• 1 tsp seasoned salt
• Mushroom sauce (recipe below)

Mushroom sauce

• 4 Tbsp unsalted butter, divided
• 1 Tbsp olive oil
• 12 oz fresh assorted mushrooms (such as cremini, enokie, shiitake), sliced
• 3 Tbsp finely chopped shallots
• 2 tsp freshly chopped garlic
• 1 tsp fresh chopped oregano
• 2 Tbsp all-purpose flour
• 2 cups beef broth, heated
• 1/4 tsp freshly ground black pepper
• 1/4 tsp salt
• 1/4 tsp seasoned salt

Instructions

1. Position the oven rack in the middle of the oven then preheat the oven to 350°F.
2. Line a heavy large baking sheet with foil.
3. Place a cooling rack on top of the baking sheet.
4. Spray the cooling rack with nonstick cooking spray.
5. Toss the bread cubes with the half-and-half in a large bowl to coat.
6. Set aside until the bread is very soft and all of the liquid is absorbed, about 10 minutes.
7. Add the ground beef, parsley, shallots, Parmesan, tomato paste, eggs, oregano, thyme, pepper, salt, rosemary and seasoned salt.
8. Using your hands, mix just until all of the ingredients are thoroughly blended, being careful not to overmix, which may cause the meatloaf to be tough.
9. Form the meat mixture into a 9x4-inch oval loaf.
10. Set the meatloaf atop the prepared rack on the baking sheet.
11. Bake for about 1 hour or until an instant-read meat thermometer registers 160°F when inserted into the center of the meatloaf. (Note: Don't worry if it looks pink; the tomato paste gives it this color.)
12. Let the meatloaf rest for 15 minutes (this will help keep the meatloaf moist).
13. Using a large sharp knife cut the meatloaf crosswise into thick slices, then transfer the slices to plates.
14. Spoon the Mushroom Sauce over the meatloaf and serve.

Zov's Favorite Turkey Loaf

Ingredients

• Nonstick vegetable oil cooking spray
• 6 oz purchased garlic bread, torn into chunks
• 2 tsp chopped fresh rosemary, divided
• 1 cup (about 1-1/2 oz) day-old white bread, cubed
• 1/3 cup half and half
• 1-1/2 lbs ground turkey
• 1/2 lb breakfast sausage
• 1/3 cup chopped fresh Italian parsley
• 1/3 finely chopped shallots
• 1/3 cup grated Parmesan cheese
• 1/3 cup tomato paste
• 2 large eggs
• 1 tbsp chopped fresh oregano
• 2 tsp chopped fresh thyme
• 1-1/2 tsp freshly ground pepper
• 1-1/2 tsp salt
• 1 tsp seasoned salt
• 2 tbsp olive oil
• Mushroom sauce

Instructions

1. Position the oven rack in the middle of the oven then preheat the oven to 350° F.
2. Line a heavy large baking sheet with foil.
3. Place a cooling rack atop the baking sheet.
4. Spray the cooling rack with nonstick cooking spray.
5. Combine the garlic bread and 1 teaspoon of chopped rosemary in a food processor and blend until breadcrumbs form (you will have about 2 cups of breadcrumbs).
6. Set the garlic breadcrumbs aside.
7. Toss the white bread cubes with the half-and-half in a large bowl to coat.
8. Set aside until the bread is very soft and all of the liquid is absorbed, about 10 minutes.
9. Add the ground turkey, beef sausage , parsley, shallots, Parmesan cheese, tomato paste, eggs, oregano, thyme, pepper, salt, seasoned salt and remaining teaspoon of chopped rosemary.
10. Using your hands, mix just until all of the ingredients are thoroughly blended, being careful not to over mix, which can cause the meatloaf to be tough.
11. Form the turkey mixture into a 9x4-inch oval loaf.
12. Sprinkle the reserved garlic breadcrumbs over a work surface.
13. Roll the turkey loaf over the breadcrumbs to coat completely.
14. Heat the oil in a heavy large nonstick sauté pan over medium heat.
15. Place the coated turkey loaf in the pan and cook for 2 minutes or until the crumbs on the bottom are golden brown.
16. Using a long wide metal spatula, carefully turn the meat loaf over and continue cooking 2 minutes longer or until the crumbs on the bottom are golden brown.
17. Using the metal spatula, carefully remove the meatloaf from the sauté pan and set it on top of the prepared rack on the baking sheet.
18. Bake for about 1 hour or until an instant-read meat thermometer registers 160°F when inserted into the center of the meatloaf.
19. Let the turkey loaf rest for 15 minutes (this will help keep the meat loaf moist).
20. Using a large sharp knife cut the meatloaf crosswise into thick slices and transfer to plates.
21. Spoon the mushroom sauce over teach slice and serve.

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