I love comfort food...pure and simple! Perhaps this love comes from my Midwestern roots, I'm not sure, but give me a plate of meat and potatoes and I am a happy girl. Funny fact...when I was pregnant with our first son, that is exactly what I craved...meat and potatoes!
As I promised in my post earlier this week about reading the book, Delancey, and then eating at the restaurant by the same name, I decided to try one of the recipes in the book....meatloaf! Molly (Wizenberg) talks about how much she loves a meatloaf sandwich...something I will have to try sometime. I pretty much love my meatloaf straightforward, just some mashed or roasted potatoes on the side. My Grandma Mosby made a good meatloaf, so I've usually just followed her recipe in the past. As I read through Molly's recipe, her meatloaf sounded very tasty and simple to put together. I did have to make a trip to the market for a things I don't normally associate with meatloaf...fish sauce and minced parsley.
I mixed it all up and popped the meatloaf in the oven, set the timer, and walked away. I love how easy this is! And I love the aroma that fills the kitchen as it is nearing completion. Taking a bite, I can say the flavor and texture of the meatloaf is so yummy...definitely something I will make again!
Meatloaf by Delancey...
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, chopped
1 1/3 cups fresh breadcrumbs
About 1/3 cup whole milk, or enough to saturate the breadcrumbs
1 pound ground beef
1 pound ground pork
1 teaspoon fine sea salt
2 teaspoons fish sauce
2 large eggs, beaten well
2 teaspoons Dijon mustard
1/2 cup minced fresh Italian parsley
1/3 cup ketchup, plus 1/4 cup ketchup for topping the meatloaf
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment or aluminum foil. Warm the oil in a medium saucepan over moderate heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is softened and translucent but not brown. Set aside.
Put the breadcrumbs in a bowl, and drizzle the milk over them, stirring to moisten. Set aside.
Put the beef and pork in a large mixing bowl, breaking up any large hunks. Add the salt, fish sauce, eggs, mustard, parsley, and 1/3 cup ketchup. Add the onion and garlic. Using your hands, squeeze the milk from the breadcrumbs; then add the breadcrumbs to the meat mixture (discard the milk). Holding one hand in a claw shape, press it down into the ingredients, and briskly stir with your hand to mix evenly. When the meat and seasonings are uniformly mixed, pick up the mixture and turn it over in the bowl, and briefly mix again.
Transfer the mixture to the prepared baking sheet, and use your hands to pat and shape it into an approximately 9 by 5 inch loaf. Brush the loaf evenly with the remaining 1/4 cup ketchup.
Cook for 45 minutes to 1 hour, or until a thermometer inserted into the center of the loaf reaches 155 to 160 degrees. Cool for 20 minutes before slicing. Yield 6 to 8 servings.
Ok, I need to tell you that I made a few small changes. I used a non stick loaf pan, and I'm glad I did because it made it simple to drain excess oil near the end. I also cooked mine for about 20 minutes longer...my husband likes his meatloaf well done. I also added about a teaspoon of brown sugar and a pinch of dry mustard to the ketchup for the topping...just like my grandma did. Other than that, I followed the recipe...delish!
I highly recommend it if you are a fan of meatloaf! Have a wonderful weekend...sun is coming out here in the Northwest...yea! Warmly, Gracia