Sunday, November 23, 2008
I always feel somewhat ashamed to admit I like meatloaf. I don't know why I feel the shame, but it's always felt like a bit of a taboo food to me. I know it's all in my head. I know I'm being silly. I know meatloaf is normal and acceptable. But it still doesn't feel right to me.
Still, I luuuuuuurve meatloaf. If I could marry a comfort food, it would be meatloaf. So meaty and hearty and strong. He smells good too. And you can really craft him into whatever you want him to be. Meatloaf doesn't start out as one thing and ask you to love him as is. Oh no, there is plenty of room for experimentation and change. He does it willingly. He's a good food. Warm and tasty. That's why I'd marry him.
Still, until the day it becomes legal to marry your food, I think I'll just stick to eating him. And not in THAT way... get your mind out of the gutter. This is thus far my favorite way of crafting meatloaf. I don't think I'm completely done tweaking the recipe, but I'm going to post it anyway because I want you to experience the same love that I have. I'm really a lucky woman, you see, and want to share some of it with you all. Meatloaf love is a rich, heady, dizzyingly wonderful love. I wish you all the same happiness that I have.
I served this with cubed yams mixed with olive oil and Ras el Hanout spice mix (Moroccan) that I make myself. I put the yams in the oven with the meatloaf and stirred every 20 minutes. They were done when the meatloaf was finished.
1 lb ground beef
1 lb Italian sausage
1 small onion
1-2 celery stalks
2-3 garlic cloves
2/3 cup ketchup, divided in half
1 cup bread crumbs
1 Tbsp. Worscestershire sauce
1 Tbsp. soy sauce
dash salt & pepper
Preheat oven to 350. Finely chop onion, celery, and garlic. I use a food processor to save time. Mix all ingredients together with your bare hand, reserving 1/3 cup ketchup. Pat mixture into a loaf pan. Pour remaining ketchup over the top. Cook in oven for approx 1 hour, until no longer pink in the middle.