Dec 19, 2009

What Does Eva's Human Make For Dinner on A Cold, Snowy Day?

Well sometimes she makes this:

~Meat Loaf Rustica~
~Skin-on Mashed Potatoes~
~Salad Greens with feta, almonds, and Monti Iblei extra virgin olive oil, grey sea salt~

Meat Loaf Rustica
6 oz garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
6 whole cloves of garlic
1/2 red bell pepper
18 oz. ground chuck
18 oz. ground lamb
1.5 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 tablespoon ground cumin (sometimes I substitute with garam masala)
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Heat oven to 325 degrees F

Combine first 6 ingredients in food processor. Pulse until a fine texture. Place this mixture in a large bowl. Combine the vegetables in the food processor and pulse untila rough chopped texture. Combine this mixture with the ground meats, then the bread crumbs. Season with the kosher salt. Add the egg and combine thoroughly, but do not squeeze the meat.

Pack this mixture into 10-inch loaf pan to mold the shape of the meatloaf. Turn the meatloaf out of the pan onto a parchment lined baking sheet. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the ingredients for the glaze. Brush onto the meatloaf after it has been cooking for about 10 minutes.

Almost ready......

Meatloaf is complete when the temperature of 155 degrees is reached.



Anonymous said...

Oooh, sounds delicious. But "do not squeeze the meat"? Bwahahahahaha /me does spit-take.

Eva Bellambi said...

*grins widely*

I agree that is the best line of the whole recipe. I crack up every time I make this.

Rhianon Jameson said...

Mmm. My stomach rumbles hungrily. :)