Tuesday, October 26, 2010

Classic Meatloaf

I was craving comfort food. It had been a long week and I just wanted something so good to eat that it would transport me to a happy place (kind of like when I’m at IHOP). So I started combing my files for that special dish.

Bingo! Meatloaf! Of course! And here was one that promised:

“This is the meat loaf to make when you long for a nostalgic taste of the foods of your childhood. It’s moist, and the combination of beef, veal and pork gives it a rich, meaty flavor. It’s equally good served warm from the oven or cold in sandwiches the next day.”

It was all that and more. If only I’d had worn a smart dress, frilly apron and a single strand of pearls I think Bob might have truly believed he was Ward Cleaver. It was so very tasty. And as promised, it was just as good cold as it was hot. Oh my, be still my beating heart. A cold meatloaf sandwich slathered with ballpark mustard (the “good” mustard). It just doesn’t get much better than that!

If you are experiencing that gray, dull weather that we call Columbus, OH you might want to pull this one out of your bag of tricks. And if you really want to go all out, you could even make some good ole mac ‘n cheese to go along with it. Now that’s just crazy nostalgic! But come to think of it, I recently found a killer easy mac ’n cheese that would be perfect!

Food Now-8 servings


2 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 eggs
2/3 cup unseasoned dry bread crumbs
1/4 cup finely chopped fresh parsley
1/2 cup whole milk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 teaspoon finely chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 lb. ground beef chuck
1/4 lb. ground veal
1/4 lb. ground pork


1/3 cup ketchup
2 tablespoons packed light brown sugar
1 tablespoon cider vinegar
1 tablespoon Dijon mustard

1. Heat oven to 350°F. Heat oil in medium skillet over medium heat until hot. Add onion; cook 5 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds or until fragrant. Place in large bowl; cool to room temperature.

2. Whisk eggs into onion mixture. Stir in bread crumbs, parsley, milk, 2 tablespoons mustard, Worcestershire sauce, hot pepper sauce, thyme, salt and pepper. Add ground beef, ground veal and ground pork; mix together by hand or with large fork until evenly blended. Press into 9x5-inch loaf pan or place freeform loaf in shallow baking pan. To prevent glaze from dripping off pan during baking, mound meat in center with sloping sides.

3. In small bowl, stir together all glaze ingredients. Brush 1/4 cup of the glaze over top of loaf. Bake 45 minutes; remove pan from oven. Brush top of loaf with remaining 1/4 cup glaze. Bake an additional 15 to 20 minutes or until meat loaf is firm and juices run clear. Loosely cover with foil; let stand 15 minutes before slicing.

PER SERVING: 330 calories, 18.5 g total fat (6.5 g saturated fat), 24.5 g protein, 16 g carbohydrate, 125 mg cholesterol, 585 mg sodium, 1 g fiber

Thursday, October 21, 2010

Dine Original's Week - November 8 - 14!

It's time to gear up for the Dine Original's Week!!! I just checked out the participating restaurant menus and I am in an absolute dither. How can I possibly choose just a few to visit??? So many of them sound so absolutely incredible! What a chance to try new places, and what a chance to visit old favorites!

Here is their website:
Check it out for yourselves! Then let me know what you think!!!