meatloaf

Posted on January 8, 2013

Both Jordan and I were craving meatloaf last week. It had been years since we’d had it, I’d never made it, and so we decided to give it a go. For this meatloaf, we used an Italian meatball sandwich recipe as our inspiration. It was topped with a simple tomato sauce, instead of the more traditional American loaf topped with ketchup. We liked it, but you could easily swap the marinara for a combo of ketchup, sugar and worcestershire sauce. Because this recipe makes a two-pound loaf, we recommend you share it with friends.

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Meatloaf, adapted from Tartine Bread

For the meatloaf
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 lb ground beef
1 lb ground pork
4 large eggs
1 cup whole milk
1 cup grated parmesan cheese
1/4 cup red wine
2 cups bread crumbs
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
a few tablespoons of assorted fresh herbs (I used mostly parsley with a bit of thyme and oregano thrown in)

Preheat an oven to 350 degrees. In a large skillet, saute the onion in the olive oil over low heat until translucent, about 10 minutes. Add the garlic and saute for a few more minutes. Remove from the heat.

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In a large bowl, mix onion and garlic mixture with the ground beef, pork, eggs, milk, cheese, wine, bread crumbs, salt, pepper, red pepper flake and herbs. Mix well so all the ingredients are evenly distributed. At this point, I like to pinch off a bit of the meat and fry it up quickly in a pan to test for seasoning. If you need more salt after testing, add a bit more.

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Press the meat mixture into a loaf pan or shape into a loaf form and place on a rimmed cookie sheet. Bake for an hour at 350 degrees. You could also use the same mixture to make meatballs. Shape them into 1.5-inch balls and then bake for 20 – 30 minutes. Alternatively, you could simmer the meatballs in a tomato sauce for 30 minutes. I’d serve them with pasta or rice.

For the tomato sauce
1 – 16 oz can of whole tomatoes
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons sugar
1/4 cup red wine
salt and pepper to taste

While the meat is cooking, you can make a quick tomato sauce to go with it. I basically just tossed all the ingredients into a sauce pan, let it simmer for 30 minutes partially-covered and then pureed it. When you take the meat from the oven, let it rest for five minutes then cut into 1/2″ slices. Spoon the tomato sauce over the meatloaf and enjoy!

Jordan suggested that for our next meatloaf we cook it on a baking sheet and pour the tomato sauce over it before baking so the sauce cooks into the meat and caramelizes along with it. Sounds promising. We’ll report back.

-Emily