a Ministry of Food and Family...

Tuesday, February 2, 2021

Brainy Meatloaf like Prime Rib...

 



The Meatloaf Cafe... if there ever was one they would have to serve homemade.

I always say, meatloaf is extraordinary because its ordinary made special. That's home cooking and that's being brainy. When it comes to meatloaf, I am a purist... no oatmeal or ketchup or broccoli mixed in the loaf or saltine crackers.

For this dish, you will need about 1 lb of any ground meat.  I like to use: beef, turkey, pork, veal and or a blend of beef and pork or turkey and veal. As I said above, don't add oatmeal, crackers, ketchup, canned soup, peas, mushrooms, broccoli etc. Keep it simple!

To begin, mix one pound of ground meat with 2/3 cup of dry bread crumbs. To that add, 1/3 cup of heavy cream, dried herbs, garlic powder, and a pinch of salt.  If the mixture seems too sticky, add more bread crumbs. If it seems to dry, add more cream. In some instances, I have added one egg to keep it together and that always depends on the meat quality.

Heat your oven to 375. Pour a few drops of olive oil onto a glass baking dish. Form your meatloaf and plop it in the dish and into the oven. Let is sizzle for about 15-20 min. Then reduce heat to 350. When using only ground beef, pour in some beef stock and a few dashes of Worcestershire sauce for a lovely au jus. 

Let the meatloaf bake for another 20 min. Then top with a zig zag of spiced up tomato paste or lay on some sun dried tomatoes ... then pop back into the oven for 10-12 min on 325 while you prepare a side. You should cut into the meatloaf before serving to make sure it is fully cooked or a bit rare if you use quality beef (not blended).



~ Tutti a Tavola!

 

ps... the recipe for blackbean meatloaf is the only exception when 'extra' ingredients are added. 

No comments:

Post a Comment