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.

Pesto Crusted Roasted Pork Rack

Thanksgiving is over.  Finally!!  I was really looking forward to the holiday but after a week of leftovers it’s about time it’s done.  Turkey, turkey gravy, turkey soup, turkey sandwiches and turkey hash.  Don’t get me wrong….I have always loved turkey but after a week of trying to use it all up, I was certain that I would not be eating turkey again for a very long time!

That being said, it is time for something different.  So I decided to do something a little out of the box….at least that was what I had thought..  I have never been one that liked pork chops, but the husband has always liked them.  Since I am the one in the kitchen most of the time, I have usually won that battle.

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Out shopping one day, we came across a pork rack.  A little different that the standard thick ugly pork chop I had grown up with, so I decided to give it a chance.  The husband was feeling happy.

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Not knowing the best way to make it, I did Google my idea and came up with a recipe from the Craig Mostyn Group.  Although I had never heard of this site I gave it a shot and oh boy, was I glad I did.  The pork was moist and so very flavorful.  Not the pork chops that I had come to know from the past.  I served it with roasted potatoes and wilted greens and it tasted like a dinner I would have served at a party for guests…but incredibly easy.

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I always say, when you’re tired of turkey….eat pork chops.

Pesto Crusted Pork Rack

Course Entree
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1/12-3 pound pound pork rack
  • 1 cup basil pesto (homemade or if in a pinch I use Harris Teeter’s brand)
  • 1 cup Parmesan Cheese
  • 1 cup panko bread crumbs
  • 1 Tablespoon olive oil

Instructions

  1. Preheat oven to 375 degrees F

  2. Trim pork and clean bones. Wrap bones in foil to protect.

  3. Combine pesto, Parmesan, panko and olive oil in a bowl. Mix well.

  4. Press mixture into a thick crust over the entire roast. Weigh roast and cook for 25 minutes per 1.1 pound or approximately 1 hour and 15 minutes.

  5. Allow roast to sit for at least 10 minutes prior to serving.

Fried Green Tomatoes

Green TomatoesI grew up in the North where things like okra, hush puppies and fried green tomatoes were a foreign language.  The first time I even heard about fried green tomatoes was when the movie by the same name came out.  I watched it, and I saw the things she was putting on the plates and I wondered at the time why anyone in their right mind would want to eat something like that.  Fried tomatoes?

Living in the south you have to adjust….most times in a good way.  What’s that saying?  When in Rome…..?  I’ve been here long enough that I feel I am a southerner, so when the time came a few years ago and I saw Fried Green Tomatoes on the menu, I had to try them.  Well, either the southern humidity finally got to me or we were on to something good.  Fried Green Tomatoes?  OH YES!

As it usually is in my world, once I like something, I have to try to make it.  And it has must right.  I have tried many recipes but I believe I have finally got one that has become my favorite.  With a few tweaks here and there I have adapted this from Southern Living to a point where I think it’s worth sharing.   It’s got a nice tang, a little spice and a lot of crunch and you can always add a garlic aioli or basil mayonnaise for added enjoyment.

So for you Yankees…..you may have won the war, but you’re missing out on some good eating.   I hope you try this because you will be glad you did.

Bon Appétit Y’all!

Fried Green Tomatoes

Course Entree, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1 Tablespoon hot sauce
  • 1/2 teaspoon Worchestershire sauce
  • 1 cup all purpose flour, divided
  • 1 cup panko crumbs
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 medium green tomatoes, cut into 1/3-inch slices
  • Canola or Vegetable oil
  • Salt to taste

Instructions

  1. Combine eggs and next 3 ingredients. Set aside.
  2. Combine 1/2 cup all purpose flour and , panko, salt and pepper in a shallow bowl or pan.
  3. Dredge tomato slices in remaining 1/2 cup flour, dip in egg mixture, and dredge in panko mixture.
  4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast iron skillet, heat to 375 degrees. Drop tomatoes, in batches, into hot oil, and cook 2 to 3 minutes on each side or until golden brown. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
  5. (You can keep cooked tomatoes warm at 250 degrees in the oven).

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