After a particularly nasty cold made its rounds through the family, we were all in the mood for some good old-fashioned comfort food. Preferably the kind with flavor. Now that we can actually taste the flavor. So I was happy to try out an intriguing meatloaf recipe that looked anything but boring.
To be honest, I was a bit hesitant to try it out. Usually I make meatloaf with a combination of beef and some other ground meat (chicken, turkey or veal), especially when using lean ground beef, otherwise the meatloaf comes out too dry. I was also worried because this meatloaf is roasted over a rack, rather than nestled in a loaf pan or on some other flat surface. In my mind, a loaf made of ground substance might ooze through the rack while it roasts. Although a meatloaf that self-slices might be a convenient step-saver.
But since most of the recipes on Joy of Kosher are posted by experienced cooks, I threw caution to the wind and tried a version on for size.
I had no thyme to spare, but oregano was striking. I was also
Oh, yeah, the original recipe calls for finely chopped onion. My family likes larger diced pieces of onion, so that's how I tailored it.
The end result fit quite well, thank you. A moist and tender meatloaf! And, not only did it not fall through the rack, using the rack as a cutting guide made it easy to slice into uniform-sized servings!
The slightly too-thick topping was a little sweet for our taste, so I finished altering the recipe steps and reduced the quantity of honey slightly and added in some water instead.
A perfect size for my family!
Herbed Meat Loaf
Adapted from Joy of Kosher
Yield: 6-8 Servings
Note: for a real comfort dinner, serve with mashed potatoes and peas.
2 lbs. lean ground beef
2 tsp. mustard powder (divided)
1 tsp. dried oregano
1 tsp. dried sage (or 2 large fresh leaves, finely chopped)
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 cup panko bread crumbs
1/2 cup finely diced onion
1 egg plus 1 egg white, lightly beaten
1 Tbl. honey
1 Tbl. water
1 Tbl. tomato paste
Preheat oven to 350F. Insert rack in roasting pan. Lightly spritz with cooking spray.
With (preferably clean) hands, gently work ground beef, 1 teaspoon of the mustard powder, oregano, sage, garlic powder, pepper, bread crumbs, onion and beaten eggs, mixing lightly but thoroughly.
Gently shape mixture into an 8 by 4 1/2- inch loaf, then place on prepared rack.
|The topping here was made without the water & twice the honey. A tad thick.|
Cut meatloaf into 1-2 inch slices. If your rack is around the spacing of mine, use it as a guide.
Serve 1-2 slices (depending upon thickness) of meatloaf per person.