Friday, August 10, 2012

meatloaf 2.0

Two years ago I posted a recipe for a "spicy meatloaf" that we normally use when we make meatloaf.  Berkeley requested meatloaf for dinner after he got back from Montana. This is a BIG deal since Berkeley used to HATE meatloaf. I decided I would play around with it to make it more of a special meatloaf not the usual beef log meatloaf can be.

This recipe uses both sausage and panko breadcrumbs. These two ingredients break up the density that I find in most meatloaf recipes. 

My kitchen is not photo friendly!
  • 1 cup of finely chopped onion
  • 1 celery rib, chopped fine
  • 1 Tbsp minced garlic
  • 1/2 cup of finely chopped scallions (can substitute more onion)
  • 2 Tbsp unsalted butter
  • 2 teaspoon salt (use less if the sausage is salty)
  • 1 1/2 tsp freshly ground pepper
  • 2 tsp Worcestershire sauce
  • 2/3 cup ketchup
  • 1 1/2 pounds of ground beef
  • 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
  • 1 cup panko breadcrumbs
  • 2 large eggs, beaten slightly
  • 1/3 cup minced fresh parsley leaves
  1. Preheat oven to 350*F.
  2. In a large skillet cook the onion, celery, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occasionally until the veggies are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
  3. In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
  4. Bake the meatloaf in the oven for 1 hour.
Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches!
Also note that I sprinkle extra panko over the top of the meatloaf after spreading with ketchup. It gives a nice flavorful crunch to the outside while keeping the center moist and light. 

No comments:

Post a Comment