Friday, April 24, 2015

Not My Mother's Meatloaf (makes 2)

not my mother's meatloaf
These are definitely not my mother's meatloaves! I did not grow up eating them. Growing up in Maine my family ate almost all home-cooked Teochew/Vietnamese meals made by my mother usually from scratch. Occasionally she would make us "American" foods such as spaghetti with a chicken tomato sauce, her style of burgers or some meals my brothers wanted to eat but she would recreate with her own healthier ingredients. I think I ate my first meatloaf slice as an adult in some restaurant but it was bland and dry. Usually it was not something I remember wanting to eat again soon. I think the first time I ever ate a good one was from my mother-in-law's kitchen. Hers was quite moist and tasty!

I saw a ground beef/pork/veal mixture at my local grocery and thought it may be time to make some meatloaf of my own. This is what I came up with using some of my leftover ingredients; days old French bread, red onions, scallions, and parsley. The result is super moist meatloaf and my husband agreed it was quite delicious! We ate the smaller one with steamed rice and fresh vegetables.


meatloaf mixture
Not My Mother's Meatloaf (makes 2)

Ingredients:

2 cups combination of cubes and crumbs mixture (made from old bread)
2 cups milk
2 tsp olive oil
1/2 medium onion (or 1 1/4 cup chopped)
1/2 cup chopped scallions
1 tomato, deseeded and chopped (or 2/3 cup chopped)
1 large egg
1/2 tsp black pepper1/2 tsp salt
1 Tbsp dried parsley, hand crushed
3 Tbsp ketchup (plus 1-2 Tbsp for the top of each loaf)
1 tsp Worcestershire sauce
2.2 lbs of ground beef, pork, veal mix

 Method:

1) In a large container add milk to the bread crumbs and cubes to soften them.
2) In a small skillet or pan heat oil and add onions and scallions. Cook until the onion soften.
3) Add the cooked onions and scallions to the bread mixture.
4) Add tomato, egg, pepper, salt, parsley, ketchup, and Worcestershire sauce. Mix everything well.
5) Add the meat mixture and gently mix until everything is incorporated. Avoid over mixing.
6) Divide the contents into 2 and pour the mixture into 2 pans (I used 8 inch x 8 inch and 6 inch x 3 inches).
7) May smear 1-2 Tbsp of extra ketchup on top of each loaf if interested (I used 2 Tbsp for the 8 x 8 inch and 1 Tbsp for the 6 x 3 inch).
8) Bake the loaves in a pre-heat oven at 350 degrees F for about 45 to 50 minutes or until done.
9) Broil for about 2 minutes to brown the top slightly.
10) Turn off heat and let the pans sit in the over for about 15 minutes to let it cook further.
11) Remove from the oven and pour as much of the liquid out as you can and reserve some of the juice.
12) Baste the top of each loaf with a little of the liquid to keep it moist and serve while still warm.

*I kept an extra pan with some water on the bottom rack in the oven to humidify the oven.
*After baking the loaves will shrink a little.

No comments:

Post a Comment