Saturday February 28, 2009
This is another dish that takes me back to my childhood. I have a hard time updating this recipe because the flavors in this are what my mouth expects when I’m eating meatloaf. I decided to pair it with real old school mashed potatoes, peas and carrots. Some days are just like that. I still use Lipton onion soup mix in the little packets and ketchup is a must. The only change I have really made is tossing out the American cheese for the topping and use a simple yogurt cheese, I could use jack or cheddar but I stay away from lactose as much as possible cause we don’t get along. I also use half beef and half turkey because like the meatballs in the previous post, I think it gives it a better texture.
Preheat oven to 350 °F
1.25 pounds ground beef
1.25 pounds ground turkey
3/4 cup bread crumbs
1/4 cup milk
1/2 cup ketchup, plus more for the topping
1 medium yellow onion, rough chop
1 small carrot, rough chop
1 small stalk celery, rough chop
3 cloves garlic, rough chop
1 packet Lipton onion soup mix
2 slices of cheese of your choice
In a large bowl add the ground beef and turkey, eggs and bread crumbs. Pour the milk over the bread crumbs and then add the ketchup to the bowl. Take the onion, carrot, celery and garlic and chop it finely in a food processor, this can be done by hand if needed. Add the vegetables to the bowl along with the packet of Lipton onion soup mix. Gently mix all of the ingredients with clean hands until all is combined. Be careful not to over or under mix.
Using a roasting pan, lightly oil the bottom and then place the meat into the pan and shape the meat into a loaf shape, about 10 inches long, 4 inches wide and 3-4 inches high. Now make three holes down the middle evenly placed.
Place in the oven and bake for about 35 minutes and then spread about 3 tablespoons of ketchup over the top and two slices of the cheese of your choice. Finish cooking for about 10-15 minutes more or until the meat’s internal temperature is 160 °F and the cheese is melted. You could omit the topping if you wish.
4 large russet potatoes, peeled and each cut into 12 pieces
4 tablespoons butter
1/2 cup milk, warmed
Salt and pepper to taste
In a large pot add the potatoes and cover by two inches with cold water. Put over medium-high and bring to a boil. Cook the potatoes through but be careful not to over cook or they will become water logged. You can check for doneness by inserting a knife in the largest part of one of the potatoes. If there is no resistance then they are done. This takes about 20-25 minutes.
Drain the potatoes, put them back in the pot and add the butter, milk, salt and pepper to taste. With a hand held mixer beat the potatoes carefully, before turning the machine on smash the potatoes with the head of the beaters so the potatoes do not go flying out of the pot. Start on low and slowly build up to medium high speed. This is the best method for whipping the potatoes without making them sticky. When there are no lumps visible, taste the mixture and adjust the butter, milk or salt if needed. More milk can be added if they are not smooth enough, the butter for a richer flavor and salt because it is mashed potatoes best friend. It helps enhance the flavor and you can get away with less butter if you balance the salt just right. Be careful not to add to much milk though because it can make the texture grainy.
3 cups beef broth
Wondra quick mixing flour
After the meatloaf has cooled for about 10 minutes, take the meatloaf out of the roasting pan and reserve it on a serving platter. Drain the oil from the pan and place the pan over the stove burner on medium heat. Add 1 cup of the beef broth and with a cooks spoon scrape the browned bits off the bottom. This is called deglazing. Next add the rest of the beef broth and turn the heat up to high. Let it reduce by a third, reduce the heat to medium and then slowly add the wondra with a whisk a bit at a time whisking as you go until you get a consistency that coats the back of a spoon. Take off the heat and pour into a gravy boat.