As it is President’s Day I decided to go with a meatloaf dinner, just like mom would make. This also allows me to lunch like a patriot all week with meatloaf sammies. Today was a meatloaf double up, as I had it for lunch and dinner.
As it was President’s Day I had the day off, and no food. Fortunately, as it was a trading holiday, two friends were also in need of a lunch option. My favorite destination for a weekday holiday lunch is Farmhause and my two companions were more than happy to check it out. A word on their lunch, it’s $10, for salad, tea, and entree. The offer one blue plate lunch item, Monday’s it’s meatloaf. I think Wednesday is fried chicken and Thursday fried fish, not sure on Tuesday. As for the meatloaf,
For the recipes I turned to two all American cook books, Alton Brown’s “I’m Just Here for the Food” and “Joy of Cooking” by Rombauer and Becker.
2.0 large eggs
2.0 lbs ground chuck
1.5 cups onion
1.0 tbsp minced garlic
3.0 tbsp ketchup
0.5 tsp paprika
3.0 tbsp red wine vinegar
1.0 tbsp worcestershire sauce
1.5 tsp kosher salt
.05 tsp fresh ground pepper
2.0 tbsp chopped parsley
1.0 tbsp dried red bell pepper
2.0 slices white bread
I substitute the bread with a cup of oats because that’s how my mom does it. I also add a finely diced small green bell pepper. I don’t measure on the onion, I just use a hole medium sized one. Play with the seasoning and adjust it to your personal taste. There are endless possibilities. Maybe do a curry flavored loaf to be ironic.
Back on point, I do become a bit of a knife skills snob for my meatloaf. No one wants some chunky car reck meatloaf. To make sure you get even cooking and a consistent loaf, dice your veggies. This is where you do the cut in half, put slits across, without cutting all the way to the root, then slice parallel to your cutting board twice, then chop, thing with the onion. This will give you nice uniform cubes. With the pepper, cut off the top and bottom, then turn the flesh into match sticks, after removing the seeds and all white matter, then chop the matchsticks into a small dice.
Sweat the veggies, which is to say, cook them until they are translucent. I do this with a bit of oil and salt, I also do it in batches, otherwise you end up steaming them, and you won’t get that nice sweetness.
For the Broccoli I simply steamed it in my steamer with a bit of salt, pepper, and a couple slices of lemon.
For the potatoes I went with the “Joy” recipe for boiled mature potatoes, the ones I scored at Shop ‘n Save weren’t small enough to be accurately labelled “new.” I cubed them for quicker and more even cooking. I boiled them in just enough water to cover, this took about thirty minutes.
I the drained them well. After which I placed them back in the pot with a towel over the lid for five minutes. I then added a few globs of butter, two tablespoons of grated horseradish, a sprinkling of chives, and some chopped parsley. After the butter melted I gave the pot a good shake to coat.
Now, as I’m about to plate, the loaf
Same with the spuds,
Turned out the loaf was a bit lose still, but all and all a tasty meal.