21 October 2009

Meatloaf


Thanks to some Saveur Facebook spam, this morning I discovered that I already had all the ingredients I needed to make meatloaf. Which I've never made before. So I combined these two recipes and came up with my own.

Michelle-Meals Meatloaf

Ingredients

1 Tbsp butter

Mirepoix
1/2 stalk celery, finely diced
same amounts finely diced carrots and green peppers
1/2 large onion, finely diced
2 cloves garlic, diced

salt and pepper
just under 1/2 cup ketchup
1 tsp Worchestershire sauce

1 lb ground meat (I used turkey and beef)
1/3 cup spinach chiffonade
1 cup breadcrumbs
1 large egg
6 slices bacon

Glaze
1/4 cup ketchup
1 Tbsp grainy mustard
1 Tbsp brown sugar


Directions

Preheat oven to 350°F.

Melt butter in a skillet on low heat and sweat mirepoix (about 7 minutes); season with salt and pepper. Mix in ketchup and Worchestershire sauce; cook another minute or so.

In a large bowl, combine ground meat with cooked mirepoix mixture, spinach, breadcrumbs and egg. Don't overmix! (or it could get tough.)

Line a baking tray with foil and combine glaze ingredients in a small bowl.




Shape meatloaf on tray, approximately 5" x 10". Or whatever looks right. Top with bacon slices, and smother with half of the glaze. Bake for half an hour, coat with the rest of the glaze, then bake another half hour or so.

Let meatloaf rest about 15 minutes before cutting.


End notes: The meatloaf formed a nice crust, but this crust stuck to the foil . . . maybe I should flour or grease the foil next time, or sprinkle with breadcrumbs? It was also kind of falling apart; maybe I'll add another egg next time. It could use maybe a bit less ketchup and a bit more Worchestershire sauce. Maybe it's because I used so many of the same ingredients as the Thanksgiving stuffing, but it tastes like there should be some green olives in there. And maybe some parsley, or some kind of herb. Overall: tasty. But the recipe needs a little work.

10 comments:

  1. Well it certainly looks delicious!

    The parsley that I used in mine did a lot to offset the ketchup taste, but olives would be tasty I'm sure. I've been wanting to make a pate/meatloaf lately...

    Glad to have found your blog.

    ReplyDelete
  2. Thanks! I'll give the parsley a try next time. Glad to have discovered your blog, too. Also, I see we are kindred spirits:

    http://caviarandcodfish.com/2009/10/14/wordless-wednesday-round-here-we-sit-down-to-dinner-as-a-family/

    http://www.michellemayne.com/meals/peanutfordinner.jpg

    (Except your cat has better table manners)

    ReplyDelete
  3. Haha, love it! And trust me, I caught Muntz in a rare moment of table manners. : )

    ReplyDelete
  4. Michelle,
    The reason why the meatloaf is crumbling and falling apart isn't because you need another egg. You are using way too many bread crumbs. I use 1/2 a cup for 2 lbs of meat. I have found anymore than 1/2 a cup the texture is too soft and the meatloaf falls apart and cracks. Try using 1/4 of a cup of bread crumbs and if you want it even firmer, use oats (quaker oats). I'm 100% sure that will solve your crumbling issues!

    Thanks for the post!
    Daniel

    ReplyDelete
  5. can you use turkey bacon instead?

    ReplyDelete
  6. Thanks for the tip, Daniel! I will definitely give that a try next time.

    Ahmed -- I'm sure you can use turkey bacon. I'm all for meat experimentation; I really just used whatever I had on hand. Though I was a bit concerned that my bacon was starting to burn a bit too much near the end... not certain how to prevent that. (I thought maybe trying thicker slices next time? Basting more often?)

    Ok, this is making me hungry; I haven't had breakfast yet...

    ReplyDelete
  7. Michelle,

    You are very welcome! I've been a Chef for many years, I wouldn't lie to you about this one! hehe. I once spent 3 weeks trying to figure out this issue. So many ingredients and so many possible causes! I'm a chef/owner for a soon to be opened restaurant in Nashville TN. The culinary arts have been my passion for a long time. Cooking is what I do to relax.

    You seem to have a friend that uses reddit.com. I would love to exchange ideas anytime you have questions or in those many times I might need your help with a recipe! She has my user name and can message me there. I'll be glad to give her my email for you.

    Let me know how it turns out for you!

    ReplyDelete
  8. Thanks! I found the reddit link today. I'd love your input on recipes anytime!

    And sage sounds like a good addition (I think that was you...) It was great in my Thanksgiving stuffing. Which is pretty much like a crumbly version of the meatloaf.

    ReplyDelete
  9. Hi! I just wanted to let you know that your meatloaf recipe was my inspiration and I shared the results with more people at Reddit -->

    http://www.reddit.com/r/Cooking/comments/a8j3a/whats_your_meatloaf_recipe_recipe/c0gcpin

    Thank you and have a great Thanksgiving!

    ReplyDelete
  10. Thanks VVV! This was my first meatloaf, so I really was just experimenting... I'll give your recipe a try next time!

    ReplyDelete

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