Halrloprillalar (prillalar) wrote,
Halrloprillalar
prillalar

Who needs porn when you have meatloaf?

I woke up this morning wondering how much feedback I'd got on the porn I posted last night. Then I remembered that I opted to read Atlas Shrugged instead of writing wine-inspired smut. Sorry about that. But Ayn Rand? So much the misogynistic slash fangirl. Hank Reardon and Francisco D’Anconia are more in love than Kirk and Spock ever were. (NB: I'm only about halfway through the book, so please don't spoil me in comments. The desire to find out what's going on is the only thing that makes me able to slog through this monster.) And The Fountainhead was much the same. There's something at the back of my head about comparing Ayn Rand and Anne Rice, but it hasn't quite surfaced yet.

But the real reason for this post is to share with you the Best Meatloaf Ever, which I made last night. It was all we could talk about all evening. It took me a while to put it all together, but it was so worth it. The original recipe is here, taken from Cook's Illustrated. Here's what I did:

Meat:
1 lb lean ground beef
1 lb regular ground beef

Vegetables:
1 stalk celery, chopped fine
1 medium yellow onion, chopped fine
2 large cloves of garlic, minced
+ butter for browning, about 1 T

Filler & Liquid:
1/3 cup dry soy vegetable protein (instead of bread/oatmeal/crackers, since we're low-carb)
1/4 cup chicken broth
2 T tomato sauce (approx) + a little water
a few splashes of Merlot, since it was open
2 large eggs
3 oz Monterey Jack cheese, grated finely -- use the smallest shredder you have

Flavouring:
1 T soy sauce
1 T Worcester sauce
1 T Dijon mustard (well, I just squeezed a bunch in)
1 T oregano, dry leaf (approx)
1 T basil, dry leaf (approx)
1/4 t thyme, ground
1 t paprika
1 t salt (original called for 3/4 t but I like salt)
1/2 t pepper

Glaze:
1/2 cup tomato sauce (approx - I had a small tin and I just used what was left after using a few T in the vegetables)
scant 1/4 cup apple cider vinegar (probably use less and then taste)
1/4 t ground coriander (actually, I can't remember if I put this in or not)
hot sauce or cayenne pepper to taste


Preheat oven to 375 F. Make a meatloaf-baking contraption by putting a wire rack over a baking sheet or pan (I used a lasagne pan -- make sure there's at least a lip on the sheet), covering the rack with thick or doubled foil, and poking some holes in the foil so the loaf can drain. I wish I'd put some foil in the bottom of the pan too. Spray it with non-stick spray or some such.

Heat butter in a skillet over medium-high heat, then cook the onions and celery until they start to brown. Add the garlic and stir, stir, stir for a minute. If you use fresh herbs instead of dried, add them with the garlic. (Also, I just noticed that this is where the paprika is supposed to go. I just put it in the mixture later.) Reduce heat to low. Add the tomato sauce and a bit of water (the original recipe called for tomato juice) plus a splash of red wine if you have some open and cook for a minute or so. You might want to cool this for a minute.

In a large bowl, whisk the eggs, broth, and flavouring. Add the soy vegetable protein or your usual filler (the original recipe used 2/3 cup crushed saltines), cheese, and cooked vegetables. Mix it all up, then add the meat. I mix the meat with my hands, but you might want to use a spatula. Try not to mix it more than necessary to blend the ingredients.

Form a loaf, about 2 inches high, on the foil-covered rack, and stick it in the oven. After about 20 minutes, put on the glaze. The loaf should bake for around 55-65 minutes. It took me more like 75, but I think my oven is slow. A meat thermometer should show 160F before you take it out. Let it rest 10-20 minutes before slicing.

Eat with mashed cauliflower or mashed potatoes, depending on your carb status. Also, wine is good. :)

We divided the leftovers equally into two containers, to be fair. I just had another slice for breakfast. Mmm.
Tags: lunch
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