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Pages
All things for the discriminating meatloaf chef. We offer meatloaf recipes
that have all been pre-tested, fine-tuned, or adapted by our dedicated cooks.
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Photograph, taken by photographer known as "Slightlywinded", is of a Christmas
dinner celebration and company party which took place in London in
2005.
Current Featured Recipe:
Beef, Turkey, and Andouille Meat
Loaf
(Dec/2007)
By Bruce Aidells and Denis Kelly, authors of The
Complete Meat Cookbook - A Juicy and Authoritative Guide to Selecting, Seasoning,
and Cooking Today's Beef, Pork, Lamb, & Veal.
See The Complete Meat Cookbook @
Cookbook
See picture of Meatloaf @
Photo
Ingredients:
2 TB olive oil, 1 1/2 cup fine chopped onions, 1 tsp
salt plus a pinch, 1/2 cup fine chopped red bell peppers (optional), 2 tsp
minced garlic, 1 TB Worcestershire sauce, 2 cups soft fresh bread crumbs,
1/2 c milk, 2 lg eggs lightly beaten, 1 lb andouille, smoked ham, or other
smoked sausage cut into 1" chunks & coarsely chopped in a food processor,
1 lb ground beef (85% lean), 1 lb ground turkey, 1/2 tsp dried sage, 1 tsp
dried thyme, 1 tsp fresh ground black pepper
Sweet & Sour Mustard Glaze: 6 TB Dijon mustard,
3 TB light or dark brown sugar, 1 TB cider vinegar
Preheat oven to 350 degrees. Heat oil in a lg skillet
on med-high heat, and add the onions with a pinch of salt. Cover and cook
for 5 mins, stirring occasionally. Stir in the optional bell peppers and
the garlic and cook for 2 minutes more. Transfer the mixture to a lg bowl.
Mix in all the remaining ingredients (except those for the glaze.) Using
your hands, knead the mixture until everything is well blended. On a lg baking
sheet (with a rim), or a lg shallow baking pan, form the meat into a loaf
about 10" x 4" x 4" high. Place the loaf in the oven and bake for 30 minutes.
Meanwhile, make the Mustard Glaze: Combine all the ingredients in a small
bowl. Brush the glaze all over the top of the meat loaf after the first 30
minutes of baking. Bake the meatloaf for 30 - 45 mins more, or until the
internal temp is 150 degrees to 155 degrees F. Let the loaf rest for 10 to
20 minutes, loosely covered with foil, before slicing and serving. Makes
8 servings
Chef Notes: This
is a large amount of meat mixture to blend by hand. Perhaps you may wish
to knead the mixture for a while and then come back later to continue the
process. If you decide to substitute the andouille for a high-quality ham
ie Black Forest, you will find that it works out just as well. We used a
Boars Head block of maple glazed ham, cut off the black rind, and the results
were particularly fine.
Try our version of many famous recipes!
Publication of a new gourmet recipe appears every month to
two months depending on schedule. Recipes from Andover The Meatloaf
Pages' website are the author's interpretation and version of an original
recipe's content. Please be advised that changes to an original recipe's
wording may have taken place.
Disclaimer : Use of trademark brand names on this website should not
in any way be considered an endorsement of this Website, or, any of the recipes
on this Website, by the trademark holders. The author acknowledges that,
all of the recipes created on this Website have been kitchen-tested independently
of any food manufacturers mentioned here. Texts may include small
indistinguishable changes or adaptations from the original wording of a recipe,
and that this may have been deemed necessary, in keeping with the tone and
excellence of this website and the creation of it's fine product.
* Copyright©1998 The Meatloaf Pages. All Rights Reserved.
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