fontas food

eating my way through suburbia

Friday, November 30, 2007

More Humble Food: Meatloaf (Part 1)

After the fun and excitement of our neighbourhood corned beef hash cook-off (Part 1, Part 2, and Part 3), we decided to embark on another cooking series; this time around, we'd tackle meatloaf.

As with the hash off, we discussed in advance the features that might make up our ideal meatloaf. In a perfect world, a meatloaf would be moist but firm and dense enough to slice without crumbling. It would be seasoned perfectly and taste meaty. Finally, we discovered that none of us were fans of glazed meatloafs; we wanted our meatloaf to have crispy edges.

Even though M was supposed to go first in this challenge, I felt like having meatloaf for dinner tonight and so I just went ahead and started us off. Here's my recipe for meatloaf:


3 oz. fine dried breadcrumbs
1 tsp. chile powder *
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper

1/2 lb. ground pork (for the locals, I bought it from John Bledsoe at the downtown market)
1/2 lb. ground veal
1 lb. ground beef
1/2 onion, finely minced
1 egg

* I don't use the chili powder blend commonly available at the supermarket. I make a mixture of 2 parts California chile powder and 1 part New Mexico chile powder; both of these are available in the Hispanic foods section of the supermarket.

Preheat oven to 350. Prepare a half sheet pan by covering it with foil.

Combine the seasonings with the bread crumbs.

Mix together the three ground meats and then add in the bread crumb mixture and the minced onion. When everything is evenly combined, add the egg and mix until it is thoroughly incorporated into the meat mixture.

Line a 9-1/2" loaf pan with plastic wrap. Press the meat mixture into the loaf pan and then invert it onto the prepared sheet pan. (Use the plastic wrap to get the meat out of the pan and then discard it.)

Bake for roughly 1 hour or until the internal temperature of the meatloaf reaches 170. Remove from oven and tent with foil; allow the meatloaf to rest for up to ten minutes. Just before serving, put the meatloaf under the broiler until the top is crispy.

Slice and serve, baby.


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