Tuesdays are all about pairing food and drinks. This week, wine expert, Jackie Gefman from Host a Toast, helped us select the perfect pairings for our meatloaf.
The traditional American comfort is beginning to appear on the menus of upscale restaurants such as The Majestic.
This recipe makes a very large batch so you may want to only make half
or a quarter of the recipe. This is one of the ultimate comfort foods. This meatloaf recipe was featured on
Capital Cooking's American Classics episode where Chef ‘Red’ Shannon Overmiller from the Majestic Restaurant joined me for simple American cuisine consisting of Mint Juleps, Fried Green Tomatoes, Meatloaf, and Strawberry Shortcake. You can also find this recipe and more in the Capital Cooking Cookbook.
*Jackie's Wine Pairing:
Pinot Noir, Snap Dragon California
super value under $10
Pinot Noir, Chalone Monterey,
Ca $10-$15
Pinot Noir, Acacia Carneros, Ca $20+
Pinot Noir, Acacia Carneros, Ca $20+
Meatloaf
Makes a 10 lb. batch
5 lbs. ground beef
3 lbs. ground pork*
2 lb. ground veal
10 eggs
2-3 cups rolled oats
¼ c. Worcestershire sauce
1 c. rendered bacon fat
2 tblsp. Cayenne pepper
2 Tblsp. Dry thyme
Salt and black pepper, to taste
4 large onions, raw - brunnoise
2 tblsp. ketchup
1 tblsp. mustard
1 tblsp. chopped garlic
Ketchup glaze*
Meatloaf gravy*
Method:
Pre-heat oven to 350°. In a large
mixing bowl, add all above ingredients and mix vigorously until well
incorporated. Check seasoning by sautéing a small patty of meat to see
if adjustment is necessary. Form into loafs in baking dish or sheet
tray. Glaze or coat the loaf with the tomato glaze to cover completely.
Bake uncovered until a temperature of 155° is achieved. Let cool,
slice to desired thickness. Serve with whipped tomatoes and meatloaf
gravy.
Ingredients for the Meatloaf Gravy:
Drippings of meatloaf
½ lb. butter
1 medium onion - small dice
½ c. flour
Chicken stock
2 c. Heavy cream
Thyme
Salt and black pepper
½ c. white wine
Fresh chopped parsley to garnish
Method:
In sauce pot add drippings from cooked
meatloaf, and any end pieces, sauté with butter. Add onion, and allow
to sweat out. Add flour, then cook flour out. Season with salt and
black pepper. Deglaze with white wine. Add chicken stock to cover.
Add fresh thyme, then simmer for 30 minutes. Finish with 2 cups heavy
cream. Strain through fine strainer. Check consistency as it should
coat the back of a spoon, and reduce if necessary. Adjust season,
finish with parsley.
Ingredients for House Cured Bacon:
20 lb. Pork belly
12 oz. salt
6 oz. brown sugar
2 oz. Instacure #1 or selrose
Rub - onion powder
dry thyme
dry sage
Method:
Mix dry ingredients in a mixing bowl.
Rub pork down heavily with mixture. Cover and set in refrigerated
setting. Let rest 10 days pressed. Flip after 5 days.
(May increase or decrease amounts accordingly).
Ingredients for the Whipped Potatoes (Serves 8):
6 peeled Yukon gold potatoes, cut into rough one inch pieces
Salt to taste
½ lb. butter, cold, to taste
Heavy cream, for desired consistency
1 pinch nutmeg
Method:
Boil potatoes in salted water just to
cover, making sure to start the potatoes in cold water, and bring up to
the boil. When potatoes yield to a fork, they are ready to be strained.
Place potatoes into a ricer to achieve fine smooth consistency (can
also use electric hand held mixer or whisk). Replace potato pulp into
the cooking pot to “dry-out.” This method is to cook slightly more dry
so excess moisture is removed from the pulp thus giving a lighter, less
gummy potato. Slowly add cold butter and cream to the potatoes off the
heat, whipping with a spatula. You want a sort of emulsification. Add a
pinch of nutmeg and salt to taste. Continue to add cream and butter
until consistency and flavor achieved. Store in warm place for service.
Ingredients for the Tomato Glaze:
1 c. tomato paste
2 c. ketchup
½ c. dark corn syrup or molasses
2 tblsp. dark brown sugar
2 tblsp. white vinegar
2 tblsp. mustard ( of choice)
Salt and black pepper, to taste
Method:
Mix all ingredients together to incorporate. Follow application directions in meatloaf.Photo by Emily Clack
No comments:
Post a Comment