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One Killer Meatloaf

February 9, 2010

No messin’ around here – just the pics and the recipe, unless Sarah wants to add something.

Killer Meatloaf!

Ingredients:

Meatloaf:
~1kg of ground beef
1 carrot, large
2 stalks celery
2 small onions
1 cup diced cremini mushrooms
4 strips bacon
3 cloves garlic
1 cup good beef broth
splash of beer
pinch of oregano
a pinch of rosemary
lots of s + p
good dosing of “smoked Tabasco”, maybe 1.5T

Gravy:
a good piece of butter, around 2tbsp
2T cream
flour
half a shallot
1 tsp of grainy mustard, like dijon
drizzle of lemon juice, probably around 1.5T
0.5 cup good beef broth

Directions:

The first step here is building a flavour base or mix or whatever you want to call it for the beef. Its prepped in a frying pan with some really nice homemade gelatinous beef broth.

1. Start your bacon in a frying pan on med. high heat and then finely dice the onions and grate the carrots and celery.
2. When your bacon is done (however you like your bacon), tongs it outa there and dump in the onions, start them sweatin’.
3. When they’ve had a couple mins in the pan, add the celery and carrots
4. Just before adding the liquid stir in the garlic (microplaned), rosemary and oregano. Mix in the beef broth and a splash of beer (I used Rouge’s Coffee Porter) and finely diced creminis.
5. Let that simmer away for 20 mins or so or until you have more of a sauce left, not liquid. Taste it, season it and if it needs to brighten up a little, drizzle in a tsp or so of an acid, maybe balsamic vinegar. I want to say that I did this but I can’t remember!
6. If it tastes good, looks good and you’re ready, its time to build some meatloaf.

The Meatloaf:
(preheat oven to 350F)

1. Let your flavour base cool a little before you start. Then, in a large bowl, mix it with your beef, lots of salt and pepper, a good splash of tabasco (I used the smoked but you could even just use a little soya sauce or Lea & Perrins), the bacon and the last clove of garlic via the microplane.
2. Mix it all up, this is the gooey bit, but not too much – if you over-work it, it will toughen up. Shape into 3 uniform “logs” and chuck em in the oven in a roasting pan for 45 mins to an hour.

The Gravy:

1. When your meatloaf is done, set is aside to rest and put the roasting pan on the burner on med. high heat. Scim the excess oil off the top of the pan drippings then add a finely diced shallot or half a small onion and sweat for a couple mins.
2. Add around 1.5 – 2T of flour to the oily mixture, mash in and make a makeshift rue followed by about half to three quarters of a cup of the beef broth, a knob of butter and about 2T of cream (actually, I used about 1\4 cup of the melted butter\warm milk mixture from my mashed potatoes). Stir in completely, hopefully it thickens up nicely (I was worried mine wouldn’t) and give a taste. Mine needed salt, a tsp of mustard and a drizzle of lemon juice. After that, a few minutes cooking out the flour had it tasting great!
3. Serve it up! Slice the meatloaf, serve with potatoes and a veggie (go green) and you’re set! Makes a great Sunday dinner!

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