FULL-OUT MEATLOAF
Ingredients
1 lb. 80-85% lean ground beef
1 c. Bread crumbs
2 tbsp. Prepared brown mustard
1 medium Carrot, chopped fine
1 rib Celery, chopped fine
1/2 c. Sweet onion, chopped
2 cloves Garlic, minced
1 tsp. Kosher salt
1 tsp. Ground black pepper
a pinch Nutmeg, freshly grated
1 tbsp. Worcestershire Sauce
1/3 c. each Grated Parmesan
Grated Romano
3/4 c. Mozzarella, shredded
1 dash Frank’s
1 tbsp. Tomato paste
2 tbsp. Water
Directions
• Preheat oven to 400F,
• In a medium bowl, whisk together egg and mustard until well-combined.
• Add Worcestershire and Frank’s and whisk again.
• Add ground beef, onion, garlic, bread crumbs, Parmesan and Romano cheeses, nutmeg, salt and pepper, and mix with hands until just mixed. Over-handling will make the loaf tough, so be careful!
• Form into a flat-topped loaf in a baking dish or loaf pan. Do NOT compact it!
• In a small bowl, mix together tomato paste and water.
• Brush tomato sauce on top of loaf, and cover with Mozzarella.
• Bake – uncovered - for 35-40 minutes, until topping is golden brown.
• Let stand (rest) for 8-10 minutes before slicing into 4-8 even pieces.
Not so different from my standard meatloaf, really, but this incorporates the vegetables right into the loaf instead of serving them alongside. This imparts more flavor – and more moisture – so the amounts of cheese and bread crumbs has been adjusted to compensate.
A choice of potato (baked, mashed, etc.) may be served alongside, but isn’t necessary as there’s sufficient starch already in the bread crumbs. Alternatively, a cup of instant mashed potato flakes may be substituted for the bread crumbs for a variation on texture and flavor. (Pictured here is as prepared by the basic above recipe.)
This is a spectacular reheat/leftover sandwich when grilled on a well-oiled grill pan or iron skillet, and served on a hearty, crusty bread, with condiments and garnish, as you like!
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