The Canadian childhood classic, meatloaf is an approachable, affordable staple that can grow up with us to meet our changing tastes and global pantry. Although your grandma’s meatloaf might be your favourite, these 3 re-imagined loaves will rekindle the nostalgic bliss of this classic dish.
Call it comfort food, ugly delicious, or grandmother’s classic cooking, meatloaves exist in a permanent treasured space in the Canadian culinary communal consciousness. My first experience with meatloaf came
when my mom was experimenting with recipes from her Betty Crocker’s Cookbook. New and Revised edition (1979). The ketchup glaze was a revelation to my kid-self; more intense flavour and sweetness was a joyful reverie. With each of the loaf recipes, I was sure to include a deeply intense glaze to serve as a crowning jewel to complete these modern iterations of a classic family staple.
Bacon Wrapped Meatloaf with Whiskey and Cola Glaze
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Lentil Loaf with a Smoky Maple Glaze
If you’re looking to find new ways to make plant-based recipes a regular feature at your kitchen table, this lentil loaf with a smoky maple glaze is a surefire way to make that happen. Texture plays such an important
role in making plant-based “meatloaves” enjoyable, and I bring in texture using mirepoix, chopped nuts, oats, and the combination of both mashed and whole lentils. If you prefer, you can make this loaf with chickpeas, but I prefer the lentils for the overall colour of the final product. Click to Read the Full Recipe
Vietnamese Turkey Meatloaf
Vietnamese cuisine is a balancing act of the following mighty flavour sensations: sweet, spicy, sour, bitter and salty. This meatloaf contains some of the greatest hits of ingredients often associated with the flavours of Vietnam like lemongrass, basil, and sriracha sauce. This meatloaf can be enjoyed simply with steamed
jasmine rice and steamed greens.
If you are however, looking to be a little more adventurous, might I suggest using the meatloaf to assemble one of my favourite categories of sandwiches of all time-bahn mi. I use mini brioche baguettes to make sliders, but this works well with any crusty and airy bread of your choosing. Click to Read the Full Recipe
As a great dip for all this meatloaf try our Lemongrass Crema
with a side of Carrot – Daikon Pickle – click here for the full recipe
SERVES 6
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Chef ILona Daniel is Harrowsmith's Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
