Good Solid Comfort Food!!
I am a big fan of Cook's Country TV and they did a great
rendition of a meatloaf that is all dressed up and very good!
I hope you enjoy this version as much as we did.
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1/4 cup ketchup
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
1/2 teaspoon hot sauce
8 tablespoons unsalted butter
1 onion, chopped fine
3 garlic cloves, minced
2/3 c saltines; crushed
1 cup whole milk
1 pound ground pork
2 large eggs plus 1 large yolk
1/3 cup parsley; minced
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
salt and pepper
1/2 teaspoon dried thyme
1 pound 90 percent lean ground beef
2 lb russet potatoes; peeled, 1 in cubes
Adjust oven racks to upper-middle and lower-middle positions and heat
broiler. Line rimmed baking sheet with aluminum foil, set wire rack in
sheet, and place 14 by 6-inch piece of foil in center of rack. Whisk
ketchup, sugar, vinegar, and hot sauce together in bowl; set aside glaze.
Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add onion
and cook until just softened, 3 to 5 minutes. Add garlic and cook until
fragrant, about 30 seconds. Set aside off heat.
Combine saltines and 1/3 cup milk in large bowl and mash with fork until
chunky paste forms. Add pork, eggs and yolk, parsley, mustard,
Worcestershire, 1 teaspoon salt, 3/4 teaspoon pepper, thyme, and onion
mixture and knead with your hands until mostly combined. Add beef and knead
|Loaf Shaped and placed on foil sling for the broiler|
Transfer meat mixture to foil rectangle on wire rack and form into 9 by
6-inch loaf. Broil on upper-middle oven rack until well browned, 5 to 7
minutes. Brush glaze over top and sides of meatloaf, return to upper-middle
rack, and broil until glaze begins to brown, 3 to 5 minutes. Move meatloaf
to lower-middle oven rack, adjust oven temperature to 350 degrees, and
bake until meatloaf registers 160 degrees, 40 to 45 minutes.
Remove from oven.
|Glaze After the Broiler|
Meanwhile, bring potatoes and 2 quarts water to boil in Dutch oven over
high heat. Reduce heat to medium-low and simmer until potatoes are tender,
20 to 25 minutes; drain potatoes thoroughly in colander. Set ricer or food
mill over now-empty pot and press or mill potatoes into pot. Stir 1
teaspoon salt, remaining 6 tablespoons butter, and remaining 2/3 cup milk
into potatoes until combined.
Using offset spatula, spread mashed potatoes evenly over top and sides of
meatloaf. Heat broiler and return meatloaf to lower-middle oven rack. Broil
until potatoes are browned, about 15 minutes. Using foil as sling,
transfer meatloaf to carving board and let rest for 15 minutes.
Slice and serve.
Notes: Cook's Country
Yield: 8 servings
** Exported from Now You're Cooking! v5.93 **
|A bit of frosting split but it sliced perfectly! |