Tag Archives: meatloaf

MEATLOAF BY ANY OTHER NAME IS…

…still meatloaf.

We are in the process of “decluttering” After one has lived in the same house for many years that becomes a big project. We have gotten rid of clothes, but the greatest challenge has been our books. Even though we have tried to be ruthless,  getting rid of a book – no matter how old and how unread it has been for awhile – is like getting rid of an old friend. Included in the books up for consideration for banishment are our cookbooks. Some choices have been easy. Who needs two copies of anything? Others have been more difficult. Even minus the rejects, we still have more than enough cookbooks for one couple.

Now we have started on kitchen gear. We have already given our croquembouche molds to our daughters. (Doesn’t every kitchen need two croquembouche molds?) The corn mill that I used when I wrote about making your own nixtamalized corn did not make the cut. Neither did the deep fryer nor the cheese-making kit.

One prize that I had totally forgotten about is an enameled cast-iron terrine mold. It is such a beautiful piece of cookware, that I couldn’t resist polishing it up. I checked out a number of recipes for patés and terrines. Most called for ingredients that I didn’t have or sounded like more trouble than I wanted to expend. Maybe that explains why the bakeware was hidden away.

Instead, I decided to make a meatloaf. After all, lots of folks declare American meatloaf to be the poor country cousin to fancy French paté. I used a very basic, simple recipe. I didn’t have any bacon for lining the terrine or topping the meatloaf. You can be as elaborate as you wish.  I baked my meatloaf a little longer than I should have, so watch your cooking time. My end result, topped with tomato sauce and served with broccoli, turned out to be a good middle-of-the-week meal.

RECIPE

Meatloaf Made in a French Terrine

Ingredients

  • 1 thick slice sourdough bread, crusts removed and cubed
  • ½ cup whole milk
  • dried bread crumbs
  • 2 large eggs
  • 1 pound ground beef
  • 1 small onion, chopped
  • 3 crimini mushrooms, chopped
  • ¼ teaspoon ground thyme
  • 1/8 teaspoon ground bay leaf
  • ¼ teaspoon garlic powder
  • 2 tablespoons tomato ketchup
  • salt and pepper

Method

  1. Grease a terrine and its cover heavily and set aside.
  2. In a large bowl, soak the bread cubes in the milk until they are well moistened and can be broken apart with a fork. Add just enough dried bread crumbs to absorb any excess moisture
  3. Break the eggs into the mixture and stir well until completely combined. Add the ground beef, onion, mushrooms, thyme, bay leaf, garlic powder, and ketchup. Stir until well combined
  4. Correct seasoning with salt and pepper.
  5. Pack the mixture into the well-greased terrine. Cover and bake in the middle of an oven pre-heated to 350°F for 45-50 minutes.
  6. Remove from the oven and cool for 5 minutes. Slice the meatloaf  while still in the pan. Serve with tomato sauce.

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MEATLOAF! – OR – CLEARING OUT THE FREEZER

I have been doing almost all of our grocery shopping for over five years. In fact, my wife says that she no longer remembers her way around the aisles of our local supermarket.  My buying habits are different from those of my wife – not so different that she wants to resume the chore of shopping – but a little idiosyncratic. It may have come from our days of living in Utah, but I try to make sure that we have enough extras of just about everything so that we won’t run out in case of a natural disaster or the unannounced visit of all of our relatives.

On top of that, being a thrifty shopper, I take advantage of bargains, so when there is a toofer- one, or even better a three-for-one sale I can’t resist. One result of this practice is that our freezer has become packed with packages of meat, poultry, and fish.

Periodically my wife stacks all of the frozen goods on the kitchen counter and issues an ultimatum, “Get rid of all of this before you buy any more.” I am currently working under one of those early warning messages. Today’s recipe is the result of my efforts and is based upon my wondering about what to do with a package of ground turkey that has been languishing at the bottom of the freezer compartment for months. Part of the reason for that is that I am not a big fan of ground turkey. Another reason is that I can’t think of anything to make with it.

So, with some frozen ground beef that was also in the freezer, I decided to make meatloaf. Now I know that everyone who reads this blog is likely to have his or her own favorite meatloaf recipe, and I also know that most readers are looking for ways to make something fancy, exotic, complicated, or all of those things.

Sorry, I hope that you will bear with me on this one, because the meatloaf turned out pretty good – that meaning you couldn’t taste the ground turkey. The best part was that there was enough left over for cold meatloaf and ketchup sandwiches the next day. And after all, that’s the reason most folks make meatloaf in the first place.

RECIPE

Turkey/Beef Meatloaf

Ingredients

  • 2 thick slices French bread
  • 1 cup milk
  • 2 jumbo eggs, lightly beaten
  • 2 tablespoons ketchup
  • 1 tablespoon sriracha hot chili sauce
  • ½ medium yellow onion, chopped
  • ¼ cup finely minced parsley leaves
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground thyme
  • 1/8 teaspoon ground bay leaf
  • juice of ½ lemon
  • 1 pound ground turkey
  • 1 pound ground beef (85% fat)
  • 4 strips thick cut bacon

Method

  1. Tear the French bread into pieces and put in the bowl of a food processor. Process into coarse crumbs and then transfer to a large bowl.
  2. Add the milk to the bread crumbs and let stand for 5 minutes until the milk is completely absorbed.
  3. Stir in the eggs, ketchup, chili sauce,  onion, parsley, salt, pepper, garlic powder, thyme, bay leaf, and lemon juice.
  4. Then add the ground turkey and ground beef. With a large spoon or, better, your freshly washed and dried hands, mix the ingredients until they are well combined.
  5. If you are a perfectionist, brown a small ball of the mixture in a small hot skillet, taste, and correct the seasonings. If you are more casual, like me, pack the meatloaf mixture into a large (9x5x2½ inch) greased bread pan.
  6. Arrange the bacon strips on top of the meatloaf so that it is completely covered. You may have to cut the bacon strips into pieces to do that.
  7. Cover with foil and bake in the middle of an oven preheated to 300°F (150°C) for 1 hour. Remove the foil and bake for another 15 minutes. Remove the foil and place the loaf under the broiler until the bacon is brown and crisp.
  8. Remove from the oven, cool for 5 minutes, cut into ½ inch slices, and serve.

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