Sunday, February 08, 2009
Love the Loaf
Add meatloaf to the list of foods I just assumed I hated when I was younger. Like lamb, it was something my dad did not like; therefore, my mom didn't serve it, and my sister and I grew up figuring meatloaf was just not good. Well, we were wrong.
The unfortunately named dish is really tasty, and about five years ago I discovered a wonderful recipe for Turkey Meatloaf that included, among many other tasty ingredients, porcini mushrooms and homemade breadcrumbs. I made it for Fork and I and was sold. Who knew meatloaf was actually good? Flavorful and filling, but not heavy--and the perfect thing for a Superbowl dinner.
There's a fair amount of prep work involved, but if you have a mini-chop or food processor, it's not so bad. Once your veggies--in addition to the porcinis, there are onions, garlic, carrots and parsley--are minced, you cook them on the stove; then you add the bread crumbs (I used a 7-grain bread I'd bought at the market), eggs, milk and some seasonings. I recommend using your bare hands to mix in the meat. Nothing like a good "squish, squish" noise and feel to whet the appetite!
You shape the meat and veggies--held together now by the breadcrumbs, egg and milk--into a rounded loaf, and bake for about an hour. The recipe suggests serving this with a roasted red pepper tomato sauce, but I like it plain. We ate the meatloaf on sandwiches using the bread I'd just made, alongside some lemon-zested kale. I'd take this meal over hot wings and nachos any Superbowl.--S