Monday, February 28, 2011

all-american meal

David and I love us some meatloaf. I know - meatloaf? That may be one the nastiest words in the English lanuage next to moist and chunks and ointment. But seriously, meatloaf is really yummy when done properly. When we were dating we went to a place in Jackson Hole, Wyoming called Rendezvous Bistro. Their meatloaf was yum and that's when we both discovered that we were each meatloaf lovers. A food-match made in heaven.

I make meatloaf more regularly than a lot of people I know. That means I make it probably three or four times a year and I always serve it with mashed potatoes (recipe below). Last night I also served it up with peas and it made the perfect 1960's meal. I was laughing that this was like an upscale TV dinner. Now turn on The Ed Sullivan Show (or around these parts we watch Lawrence Welk because it makes me happy with laughter)!
Meatloaf
1 Tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 cup ketchup
1/4 cup brown sugar
4 teaspoons apple cider vinegar
2 large eggs
1/2 cup milk
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon pepper
4 dashes of Tabasco
2 pounds ground beef (or 1 pound beef/1 pound ground pork is best)
1 1/3 cup panko breadcrumbs
1/3 cup fresh parsley, chopped

Preheat oven to 350 degrees with rack in the middle position. Heat oil in a saute pan over medium heat. Add onion and cook until starting to brown (about 5 minutes). Add garlic and saute another minute. Remove from heat and set aside.

In a small bowl, combine ketchup, brown sugar and vinegar. Set aside. In a large bowl, combine eggs, milk, mustard, Worcestershire sauce, salt, pepper and Tabasco. Whisk together. Add meat, breadcrumbs and the onion mixture. Stir until evenly combined.

Mold the mixture on a foil-lined baking sheet into a 9x5 inch loaf. Brush with half of the ketchup mixture and bake for 45 minutes. Brush the top with the remaining ketchup mixture and cook another 15 minutes until the internal temperature is 160 degrees. Let sit for ten minutes before serving.

Mustard Mashed Potatoes (adapted from Ina Garten's recipe)
2 pounds Yukon Gold potatoes, peeled and diced
3 - 4 Tablespoons butter
1/2 cup sour cream
2 teaspoons dijon mustard
1 teaspoon deli (coarse) mustard
1 teaspoon dry mustard
1 teaspoon kosher salt
1 teaspoon freshly ground pepper

Cover potatoes with water in a large pot and bring to a boil. Let simmer for 20 minutes until the potatoes are fork tender. Drain the potatoes and add the rest of the ingredients. Mash with a potato masher or use a handmixer on low speed until smooth and creamy.

6 comments :

  1. yuuum, i love meatloaf. but meatloaf and mashed potatoes? this is a comfort food lover's dream!

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  2. maybe you'll make a lover out of me...but ever since I was little meatloaf was NOT my fave...I'll have to try this; i trust ya that much! ha. :-) BACHELOR TONIGHT!

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  3. I make meatloaf in muffin tins to make little individual servings-the kids love meatloaf and especially this way! It also takes half the time to cook it!

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  4. Yum! It may be all-American food, but I'm certainly going to try this in the UK!

    Keep posting your fab recipes, I love trying them. I'm often short on inspiration and love yours!

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  5. Alright I've got it. Meatloaf will be the meal of choice for our next Missionary Competition! I must say I make a pretty mean meatloaf, taught by the best meatloaf chef in the world {my mother!} Let me know if you're up to the challenge!
    Haha!

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  6. Hi, I've been reading your blog for about a year now, and I have loved watching William grow up. I have a four month old little boy, so it's neat seeing what he'll be doing in just a few months time. I had never tried Meatloaf before, but my husband always raved about his mother's meatloaf. So, I gave yours a try. It was delicious!! :) Thank you so much. Your blog is wonderful! Debbie

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