CLASSIC MEATLOAF

yield: 4 servings

-1 T. olive oil

-½ c. chopped finely onion

-Salt

-1 t. minced garlic

-1 pound lean ground beef

-½ pound ground pork

-1/3 c. tomato ketchup

-2 t. Dijon mustard

-1t. Worcestershire

-½ c. bread crumbs, soaked in milk to soften

-1 egg

-1 t. salt

-½ t. freshly ground black pepper

-¼ cup finely chopped parsley

Pre-heat the oven to 350°F. Lightly oil a medium sized oven proof dish.

In a small skillet, heat the olive oil over medium heat. Add the onion and a pinch of salt and sauté, stirring, until soft, about 4 minutes. Add the garlic and sauté until fragrant. Set aside to cool.

In a large mixing bowl, combine the remaining ingredients, along with the cooled onion mixture. Mix, just until the ingredients are combined. Be careful not to over mix or the meatloaf will be dense. Turn the meat mixture into the dish and shape into a large loaf.

Bake the meatloaf until cooked all the way through (an instant-read thermometer should register 160°F) about 50 minutes. Allow the meatloaf to rest for 10 to 15 minutes before slicing.


Recipe provided by: Chef Shellie Kark
KitchenCUE

KitchenCUE is an interactive DVD series that shows you how to be a better cook not just how to follow a recipe. Distilling techniques down into easy steps gives you the ability to create hundreds of dishes using a simple process. Make your recipe books better, enjoy your kitchens more and easily add variety to your meal routine. Visit us at www.kitchencue.com  




Tips for Ease and Success

• Have all of your ingredients gathered and chopped before you begin cooking. This makes cooking far more enjoyable and organized!
• Meatloaf is quick and easy to make.
• There are many variations and you can adjust it easily to fit your individual taste.
• The following ingredients will affect the texture of your meatloaf:
o Egg – adding eggs binds the meatloaf together giving it a firmer texture and allowing it to slice easily.
o Breadcrumbs – using dried breadcrumbs gives the meatloaf a drier texture.
o Breadcrumbs, fresh or dried soaked in milk – using fresh breadcrumbs or dried breadcrumbs soaked in milk or other liquid will give the meatloaf a softer texture. While you need to have the egg to bind the meat together, the fresh or wet breadcrumbs will temper the firming nature of the egg.
• Understanding the process let's you cook with ease as you substitute ingredients you like and have on hand.
• Consider some of the following modifications when making your next meatloaf:
o Substitute Italian sausage for the ground pork
o Lather some ketchup mixed with a little tomato paste over the top of the meatloaf just before baking for a tomato-ey topping
o Sauté chopped mushrooms with the onions and garlic
o Add chopped fresh herbs, such as oregano, sage or rosemary to the meat mixture
o Spice it up with some crushed red pepper added to the onion mixture
o Stir some hard grated cheese, such as parmesan, into the meat mixture
o Add spices such as fennel, paprika, cumin, achiote, coriander and others to match the flavor you are aiming for.
• Remember, meatloaf is great cold, on a piece of nice bread slathered with ketchup!