COOKING WITH MEREDITH – I am an 80’s baby so the word meatloaf can’t be said without conjuring up images of a middle-aged man with feathered hair singing about contradictions in love. Meatloaf. How sexy does that sound? Neither a sweaty over-weight man nor a loaf of pressed meat sounds very appetizing. But one of them is.
Without fail, meatloaf is a magical food with the ability of transporting you to time of simplicity. I know there are lots of iterations of meatloaf out there and some of them are downright disgusting but this my friend, is not one of those recipes. I wouldn’t dare to challenge your grandmother’s meatloaf, but this just might be a close second.
Plus it’s simple, like crazy simple and ultra comforting. And you can make it tonight in your oven-less kitchen.
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Mini meatloaves
1 pkg (250g) ground chicken
1 pkg (200g) ground beef
2 pieces uncooked bacon
1 egg
5 crackers
½ tbsp Worcestershire sauce
1 small white onion
1 carrot
1 garlic clove
¼ cup ketchup
2 tbsp chopped basil
¼ cup milk
salt and pepper
additional ketchup for topping
Mashed potatoes
1 kilo potatoes about 2-3 large
¼ cup butter
1/3 cup whole milk
¼ cup plain yogurt or sour cream
salt and pepper to taste
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The potatoes will take longer to cook so get started on these puppies first. Wash, peel (or don’t peel if you prefer) and chop into 2-3” pieces. Throw into a pot of cold water with a healthy sprinkle of salt. Turn on high and allow to boil about 20 minutes, or until tender with a fork
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For the meatloaf you want to cut the onion, carrot and garlic cloves into a small pieces. To make your life easier use a vegetable/cheese grater. Then slice the uncooked bacon into small pieces and chop the basil. Finally, put the crackers into a plastic bag and smash them until they look like breadcrumbs. Dump all ingredients into a bowl and mix with your fingers.
*The secret here really is the basil, so whatever you do don’t skimp out on this ingredient
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Begin to heat your pan on medium heat, add a bit of olive oil. In the meantime, divide the meat mixture into 4 equal sections. Scoop one section into the open palm of your hand; pass the mixture back and forth between your hands until it forms a little football. Add to the pan and continue forming the rest of the patties.
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When the bottom of the meatloaves are looking nice and golden brown (should be around 7 minutes), flip them and top with ketchup. Adding the ketchup during cooking will allow time for the tomato sauce to heat and condense. Cook the mini loaves another 7-10 minutes.
The potatoes will be done when they are soft to the touch, poke with a fork. Strain the water and add all diary products, salt, and pepper and get mashing. If you do not have a masher, try using a whisk or a couple of large forks. Mix until smooth. If your potatoes appear dry add a bit more milk until you are satisfied.
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…And you thought making meatloaf was hard. Now, crack open a bottle of red and invite some friends over because personal experience tells me that this meal is best enjoyed with stories of home and a bit of American college football.
