More on Meatloaf

In my Quantum Meat Loaf post I talked about how malleable and flexible this preparation is.

One quick update. Do not skip including large quantities of at least one strong, green herb such as fennel, oregano, thyme or sage — unless you like a strong lamb flavor and only intend to use your loaf for Eastern Mediterranean style dishes.

Most of my loaves have included quite a bit of fennel, which doesn’t make the whole loaf taste of fennel, but does allow it to work both in Italian dishes and Greek or Syrian dishes. My most recent didn’t have any fennel at all (for reasons I won’t bother to get into here) and the result was still delicious, but had a strong lamb flavor that could really only be tamed by fresh curly parsley (such as tabbouleh) or tzatziki sauce.

I’ve begun getting my ground meat from a farmer’s market vendor who has block frozen beef, lamb and pork, and so I’ve switched to ground pork instead of pork sausage, because the beef and lamb aren’t 90+% lean the way they are from the fancy grocery store that offers grass fed meat. But, the loss of the seasoning from the sausage has to be accounted for with my own inclusions — which has often involved a lot of ground fennel for me, and now I know it is necessary.

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