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.
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