May

27

I sort of accidentally made a dynamite meatloaf last night:

1 lb ground beef
1 lb ground veal
1 lb ground lamb
salt, pepper, thyme, oregano, basil, garlic powder, onion powder

About a cup and a half or two cups of Panko bread crumbs

Then the liquids:

About a cup or a cup and half of homemade tomato sauce ( i get a container of cherry tomatoes from Costco; throw them in a pot with olive oil, salt, black pepper, a few red pepper flakes or tabasco, and a couple cloves of garlic, chopped; cook the tomatoes med-low until tender and skin coming off, then pour in red wine, chicken stock and a little balsamic; keep cooking for a while and then go at it with a hand blender to puree; cook down to desired consistency; makes great pizza sauce, too.)

then the real kicker is that instead of the standard recipe where you add milk to the Panko, i added Yolumba Muscat desert wine (because I didn't have any milk). probably one and half to two cups. (notice i did not add any egg, as is also common.)

Mix it all together with your hands until it's thoroughly blended. Form in a dish and pour more muscat over the top. Put in a 450F oven for 50-55 minutes.

Tender, tasty, fantastic– best meatloaf I've ever made. Leftovers make great sandwiches. A skilled griller could probably add extra dimensions.

p.s. got the Yolumba Muscat at Costco, too.


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1 Comment so far

  1. david on May 28, 2010 7:45 am

    Hey Mabry,I like your style. I substitute pork for the veal and make hamburgers, I call them Barn Yard Burgers. The meat ratio is taste dependent. Also in your meat loaf, you don’t even have to add the bread crumbs, thank goodness you were out of milk and eggs. Also try and find White Grape Must and Peach. Antica Acetaia Toscana makes the stuff. You’ll kill for it once you implement it in you cooking affairs, the taste is divine.

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