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A Meatloaf Recipe for Meatloaf Skeptics

Imitating Ina--Day Five.

by
Becky Graebner

Bio

February 3, 2014 - 3:00 pm
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1770

The 1770 House in East Hampton, NY

I usually shy away from meatloaf.  A. It is called “Meat-loaf”…it just doesn’t sound appetizing.  B. The shape…it is meat trying to masquerade as banana bread.  C.  Meatloaf seems to be one of those dishes that is either REALLY good or REALLY bad.

Despite my misgivings about meatloaf, I decided to try Ina Garten’s “1770 House Meatloaf” recipe that is featured in her cookbook, Barefoot Contessa Foolproof: Recipes You Can Trust. This recipe isn’t a Barefoot Contessa original.  It actually comes from one of Ina’s favorite restaurants, the 1770 House, in East Hampton, New York.

2 tablespoons olive oil

2 cups chopped Spanish onion (I used 1 large white onion)

1 ½ cups diced celery

1 pound ground beef

1 pound ground veal

1 pound ground pork

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh chives

3 extra-large eggs, lightly beaten

2/3 cup whole milk

2 tablespoons kosher salt (I used only 1 tablespoon since I had less meat)

1 tablespoon black pepper

2 ½ cups panko

 

I edited this recipe (as usual).  For starters, I only purchased 1 pound of ground beef and 1 pound of ground pork.  (The meatloaf was PLENTY big with only 2/3s the meat).  I also went without chives (a no-go at the store), substituted regular milk for the whole milk, and halved the amount of salt (only 1 tablespoon). If I had had them in my fridge, I would have mixed in carrots and bell peppers too.  (I love veggies).

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Top Rated Comments   
That would have been unforgivable.
24 weeks ago
24 weeks ago Link To Comment
Uh, Becky, whole milk *is* regular milk.

In any case, I'm not a meatloaf skeptic. I firmly believe in the existence of meatloaf.
24 weeks ago
24 weeks ago Link To Comment
All Comments   (16)
All Comments   (16)
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Half the dish is the sauce, and I don't see it. What ketchup and worcestershire?
19 weeks ago
19 weeks ago Link To Comment
I put oats into meatloaf. Works well to bind and tenderize.

I also put them into hamburgers, which I make with ground pork and beef, and a bit of mustard.
24 weeks ago
24 weeks ago Link To Comment
Do you ever soak the oats ahead of time? If not, you should try it! Give it an hour for quick oats or overnight for long cooking or steel cut. It really gives them a creamy texture but maintains the chewiness.

24 weeks ago
24 weeks ago Link To Comment
Learn what a panade is and the science behind it for a better ground meat experience Becky.
24 weeks ago
24 weeks ago Link To Comment
Charlie, THAT would be unforgivable.
24 weeks ago
24 weeks ago Link To Comment
Meatloaf is the best! I make it all the time and use things like ketchup, barbecue sauce, cooked spinach or spice blends to add interest but most importantly, I would never waste bread crumbs on meatloaf. Meatloaf is perfect for using up ends of leftover breads and rolls. Just soak it in the milk to make a mash, then mix it with the rest of the ingredients.
24 weeks ago
24 weeks ago Link To Comment
This is excellent advice. Panko is reserved in this household for coating fried foods.
24 weeks ago
24 weeks ago Link To Comment
Uh, Becky, whole milk *is* regular milk.

In any case, I'm not a meatloaf skeptic. I firmly believe in the existence of meatloaf.
24 weeks ago
24 weeks ago Link To Comment
Not sure why, but I always link "whole milk" to buttermilk--not milk. I actually don't drink milk--so I get a pass? :)

Thanks for reading!
Becky
24 weeks ago
24 weeks ago Link To Comment
Buttermilk would actually be an interesting choice.

It's amusing to make corn cakes using ground blue corn, masa azul. The acid in the buttermilk reacts with the blue and you get a wonderful lavender color.
24 weeks ago
24 weeks ago Link To Comment
I substitute turkey for the veal and freeze half.

My favorite is the Cook's Illustrated weeknight loaves from their "30 Minute" cookbook. You make them small and they cook fast. You get a lot more of the tasty crust on them. I bet you could adjust just about any favorite meat loaf recipe to cook faster.
24 weeks ago
24 weeks ago Link To Comment
People, try this recipe! The apartment smelled like a Taj Mahal made out of meat when I came home.
24 weeks ago
24 weeks ago Link To Comment
Substituted "regular"milk for whole milk? You just received a lifetime ban on dining at Chez Akatsukami :D
24 weeks ago
24 weeks ago Link To Comment
This mistake could be defined as an act of "Midwestern blasphemy": I am from Wisconsin and I am confused about milk. :)

Thanks for reading!
Becky
24 weeks ago
24 weeks ago Link To Comment
It could have been worse: you could have made a mistake about cheese.
24 weeks ago
24 weeks ago Link To Comment
That would have been unforgivable.
24 weeks ago
24 weeks ago Link To Comment
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