Friday, 11 December 2009

Mom's Meatloaf

You can make this using only one or two types of meat (the same total quantity) but there is no question it is most interesting and flavourful with a blend. I'm pretty sure Mom's original recipe called for ground veal, but I have not seen it in yonks. Lamb and turkey (or chicken) give noticeably different results, but they are both very good and I would be hard pressed to choose between them.

This is the old ancestral meatloaf, the one I regard as proper meatloaf. I don't actually make it very often, as it's a pretty solid chunk of meat, and Mr. Ferdzy got fed too much meatloaf as a child and so regards meatloaf in general with mere tolerance, although I noticed he did go back for seconds. Fortunately there is plenty left for sandwiches, which should be liberally spread with ketchup for the proper nostalgic flavour. Kind of like turkey, meatloaf is at least as desirable for the leftovers as it is the first time around.

6 to 8 servings
1 hour 15 minutes - 15 minutes prep time


Mom's Meatloaf
Prepare the Vegetables:
1 medium onion
1 large carrot
1 tablespoon sunflower seed oil

Peel and chop the onion fairly finely. Peel and grate the carrot. Sauté them in the oil until soft. Let them cool as you prepare the remaining ingredients.

Make the Meatloaf:
3/4 cup fine breadcrumbs
2 extra-large eggs
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon tamari or soy sauce
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon rubbed basil
1/2 teaspoon rubbed savory
1/2 teaspoon rubbed thyme
1/2 teaspoon salt
250g (1/2 pound) each ground beef & lean pork
250g (1/2 pound) ground lamb or turkey

Preheat the oven to 350°F.

In a large mixing bowl, put all the ingredients except the meats, and mix well. Crumble in the meats, and add the cooled sautéed vegetables. Mix everything thoroughly; I find it easiest to do this with my hands.

Press the mixture into a loaf pan and bake for 1 hour. Let rest 5 or 10 minutes before lifting the meatloaf from the pan to a serving platter, and slicing. Serve at once, although it should be noted that the cold leftovers make lovely sandwiches.




Last year at this time I made Maple Eggnog.

2 comments:

Kevin Kossowan said...

I'm a big fan of meatloaf. I also think that fine terrines, patés, and mousselines are but a stone's throw from meatloaf basics - all seriously underutilized imo.

Ferdzy said...

Yeah, me too. I love all that stuff.