Nutty Chive Meatloaf – Diary of a Mad Housewife

Ahmed Riaz

4 hours ago

So if you have leftover nuts, bread, crackers, and/or herbs from the holidays, this Nutty Chive Meatloaf is a great way to use them up. The recipe has chives in it. However, use any fresh herbs you have hanging out in your fridge.

Nutty Chive Meatloaf Ingredient

The origin or original idea for this recipe came to me in the fall. Fall-inspired using ground pork, dill as the herb, and topped with a maple glaze. The loaf fell apart because I did not add enough binder to hold it together. Additionally, I was not happy with the glaze. I couldn’t get the right sweet-savory balance I imagined. So this Nutty Chive Meatloaf is a redo and decidedly less fancy without the glaze.

Tips for making great meatloaf

First, don’t skip the binder. Breadcrumbs, panko, crushed crackers, or soaked bread help hold everything together. Even better, soak them in milk for extra tenderness.
Be creative with seasonings. This Nutty Chive Meatloaf recipe has Kosher salt and freshly ground pepper. Just the basics. However, feel free to throw in Worcestershire sauce, mustard, paprika, or soy sauce.
Spice it up! Sometimes I add gochujang, chili crisp, sambal olek, or sriracha.
However, don’t overmix. Gently combine until just blended. Overworking the meat leads to a dense, tough loaf.

Gently pat it into shape in the pan. Don’t pack it in.
Glaze it to be extra. – A glaze of ketchup, BBQ sauce, or chili sauce mixed with a little brown sugar adds another layer of flavor.
Let it rest. Wait 10 minutes before slicing so the juices redistribute and the slices remain intact.

This Nutty Chive Meatloaf aside, what I loved best about making meatloaf is that it is truly a kitchen sink recipe. Or as I like to say, a pantry cleaner. Or, a leftovers lover. Pull out the bits and bobs in your pantry and fridge that have been hanging out too long or that will. expire soon. Sort them into complementary flavors and use whatever ground meat you have on hand.