The Best Meatloaf

Meatloaf.  We all have our favorites.  The funny thing is our favorite is typically the one we make ourselves.  If someone makes a meatloaf, it’s always the best and you can’t tell them any different.  I have to include myself in that segment of the population.  My husband and I each have our own meatloaf recipe and of course we each think ours, individually,  is the best.

Until last night that is.  We have thrown away our respective recipes and we now have the best meatloaf recipe.  Ev-VER-rrrrr!  Well, in our own humble opinion, that is.

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Meatloaf is as subjective a topic as a macaroni and cheese recipe.  We all have that recipe that our mom made, one that has passed down through the generations, or even one that we have created ourselves based on what we like and don’t like to add in.  There is not one recipe that is exactly the same as someone else’s.  Meatloaf is a personal odyssey of originality and taste, a symphony of meats, cheeses and vegetables.  That is why we all love it and we all love the one we make ourselves.

This particular recipe, adapted from a show I saw on the Food Network, was in a category of the best eaten comfort foods. The meatloaf had been selected by Ina Garten  from Tavern 1770..  Since it was meatloaf it seemed almost mandatory that I make my own personal stamp on it, and so I did.

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Although my husband thoroughly coated his with a layer of ketchup, we both agreed that this was the best we had ever made or had.  I will, however, have to be understanding of the fact you may not agree with our opinion..  You may not even want to try this recipe because you might still hold on to the fact that yours is the best….and perhaps it is.  But I would challenge you to give this a try….just for something different.  It’s full of flavor, moist and hearty all at the same time. And,  I can assure you, that while you may not think it’s the “best” in your home,  you will still want to keep it as a really good back-up.

Be forewarned, the next time someone asks me if I have a good recipe for meatloaf, I am going to say yes.  Yes, I actually do have the best meatloaf recipe.

The Best Meatloaf

Course Entree
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 pound ground veal (preferably naturally raised)
  • 1 pound ground pork (preferably naturally raised)
  • 1 pound ground beef (preferably naturally raised)
  • 1 Tablespoon chopped fresh chives, plus 1 teaspoon for the sauce
  • 1 Tablespoon chopped fresh fresh thyme, plus 1 teaspoon for the sauce
  • 1 Tablespoon chopped fresh Italian parsley, plus 1 teaspoon for the sauce
  • 3 large eggs (preferably organic)
  • 1 1/3 cups finely ground Panko
  • 2/3 cup whole milk I used goat's milk
  • 2 Tablespoons kosher salt
  • 1 Tablespoon freshly ground pepper
  • 4 cloves roasted garlic cloves, minced
  • 2 Tablespoons grated Pecorino Romano cheese
  • Olive oil
  • 2 stalks celery finely diced
  • 1 large onion, finely diced
  • 2 cups chicken or beef stock
  • 8-10 roasted garlic cloves
  • 3 Tablespoons butter, at room temperature

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, roasted garlic, Pecorino Romano, salt and pepper in a large mixing bowl.

  3. Heat a medium sauté pan over medium-high heat and film it with extra virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring until softened. When the mixture is cooled, add it to the other ingredients in the mixing bowl.

  4. Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan with sides at least 1 1/2 inches high.

  5. Place the meat on the sheet pan and pat it and punch it down to reduce any air pockets. Shape the meat into a loaf (about 14 1/2 inches long, 5 inches wide and 2 inches high.)

  6. Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let rest for 10 minutes.

  7. Meanwhile for the sauce, combine the broth, roasted garlic cloves and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon each of the chopped chives, parsley and thyme.

  8. Slice the meatloaf and place pieces in the sauce for 3 to 4 minutes. Place on serving plates and top with sauce.

Don’t let your meatloaf!

The fourth annual “Don’t Let your Meatloaf” party happened in my neighborhood this past weekend.  It was the first time my husband and I had been invited to the event and I was terribly excited about going.  A party geared towards cooking something?  Right up my alley.

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The rule was no garlic.  Not sure the hows and whys of where this rule came about but I followed it.  I was not going to be disqualified because of a rule like that…I was in it to win it!  I had a meatloaf recipe that was pretty good, but this had to be the best.  After all, I was going to write about the party and brag how much everyone loved my meatloaf.  I practiced, I added and I tweaked.  This was going to be amazing!

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The time of the party arrived and I thought my meatloaf looked beautiful.  I was very proud.  First mistake of the evening…I didn’t try it.  We arrived at the home of Judy and Steve and pictures were taken.  The rules were explained to us on how to vote.  Wow…this was really serious!  Second mistake of the evening….I thought it was really serious.  It was time to taste and vote but judging the meatloaves was proving to be a challenge because each award needed to be voted on individually and there were a lot of meatloaves!  Vote first for best looking meatloaf and then go back through the line and flag all the bites taken and taste test.  Third mistake of the evening….I thought I could win.

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As instructed, we had to pick a first place winner, second place and third place, one for best looking and one for worst, all separate categories.  Little did I know then how important this could be.  We ate, we drank, we tallied, we drank, we turned our votes in and we drank some more.  The waiting began for the results. (It’s very important to note at this time that everyone drank.)

The bell rang and the winners were announced.  The first award given was for the worst tasting meatloaf.  I wasn’t even paying attention…after all there was no way I was going to be in this category.  I wasn’t paying attention…..until they called my name!  WHAT?!?!?!?!  They called my name…. the one who writes and cooks and shares my recipes received the worst tasting meatloaf?! Holy smokes…what just happened?!  I think I might have died a little at that moment.  All  I could do was smile and accept my award with grace and as much dignity as I possibly could in such a boisterous crowd. (remember, I mentioned earlier everyone drank…I want to believe that may have influenced the voting!)

I do want to mention that they showed me the final results on the voting and I was actually one vote shy of tieing for first.  I also placed in the second, and third category.  That did help with the ego factor a bit, but I was still labeled the worst!  But then I got to thinking,   everyone messes up now and then, everyone makes something that someone doesn’t like….even professional chefs don’t always get it right. Right?  Empowered with that knowledge,  I realized that I could go on with life, despite a flawed entry,  and my husband and I continued to have an extremely fun evening with a great group of people.  I had the will and determination to make another meatloaf, and another 364 days to practice at it!

So just wait until next year’s “Don’t Let Your Meatloaf” party…. I’ll be ready for the big comeback.  Just you wait!

THE WINNING MEATLOAF RECIPE by Lynn Fortunato Hodges!

Lynn's winning recipe!
Lynn’s winning recipe!

2 lbs ground chuck mixed with two cans of Rotel (drained).  Bake at 350 degrees for 40 minutes.  Cover 1/2 of a large flour tortilla with sour cream and chive mashed potatoes.  Slice meatloaf and place 4 slices on top of the potatoes.  Sprinkle with a mixture of shredded Mexican cheese and frozen corn.  Top each slice of meatloaf with another spoonful of mashed potatoes.  Fold over the other half of the tortilla and place in a heated frypan with olive oil.  Brown each side of the quesadilla.  Serve with salsa and jalapeno as garnish.

Winner Lynn Fortunato Hodges
Winner Lynn Fortunato Hodges

 

 

 

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