Meatloaf

As a kid, meatloaf was never my favorite dinner. I mean, it was fine, it just wasn’t my favorite. I did like watching my Mother make it and I remember so vividly her announcing that she was done putting it together and getting ready to put it in the oven and giving me and my brother a taste of the raw meat, mixed with raw egg. Nasty. It was NOT steak tartare but we loved it. Looking back, I wonder what she was thinking giving us raw meat and raw egg – things you wouldn’t dream of giving your children now. You can get sick from that stuff. But what did we know . . .. Probably the only one in the world (besides me) who remembers this happening is my older brother. It was kind of a highlight tasting that raw meatloaf mixed with raw eggs and salt and spices – maybe even a little dangerous. . .. As a grown-up I never made meatloaf until last month when I decided it was time. I looked around the internet and through my cookbooks and I came up with a recipe from Bill Blass (yes the designer) from the New York Times. I tweaked it just a bit by adding carrots. A delicious delicious loaf of meat. Even though it’s not veg – I tried a bite and I have to say – it was delicious.

Meatoaf (-Bill Blass via the NYT)

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INGREDIENTS:

1 cup chopped celery

1 onion, chopped

1 cup chopped carrots (this is an addition to the original recipe)

3 tablespoons butter

2 pounds ground beef sirloin

½ pound ground veal

½ pound ground pork

½ cup chopped fresh parsley

⅓ cup sour cream

½ cup soft bread crumbs

¼ teaspoon dried thyme

¼ teaspoon dried marjoram

Kosher salt and freshly ground black pepper to taste

1 egg

1 tablespoon Worcestershire sauce

1 ½ cups chili sauce

PREPARATION:

1. Preheat the oven to 350 degrees. Oil a 9-by-5-inch loaf pan (or maybe larger. You want to mount the meat above the pan but within reason). In a heavy skillet over medium heat, saute the celery, carrot and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool. 2. When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf. 3. Place the meatloaf in the prepared pan. Top with the chili sauce. Bake until firm and nicely browned, about 1 hour. 4. Remove from oven and let cool awhile. Serve. It’s also great the next day re-heated or room temperature or in sandwiches. That’s what I hear any way. . ..

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