Meatloaf- it doesnt have to suck

-I know, I know, your mother made meat loaf on Wednesdays and it was covered in gloppy
ketchup and you did not learn to cook so that you could go make loaves of meat. Got it.
However, the simple fact remains, as my grandfather used to say when I was in chef’s school and
throwing balsamic reduction and tarragon in everything, “Honey, a man likes a tune he can
whistle.” So true, Poppa. Therefore, I present to you a flavorful, juicy meat loaf. Magnificent
alongside scalloped potatoes. Even better in a sandwich. (Recipe in index)
I let it get to just warm before slicing thickly and serving atop white sandwich bread with
mustard and white cheddar. I can’t even whistle (I can’t—not a single note—so I gave up my
goal of being a Native American tracker early in life) and I know this is a lunch to sustain
anyone—whether they are roofing or getting ready for a parent-teacher conference. Make it
today. It’s delicious!
To be clear, I am not roofing. I tried to put the stickers in the right spots on my Barbie
townhouse when I was eleven and learned right then that construction was not for me. Unlike
me, Killian can do anything he decides to do. It’s one of the many irresistible things about him.

Meatloaf:
1 1/2 lb ground beef
1 lb ground pork
3//4 cup cracker crumbs from saltines—finely ground
1 large onion finely diced-sautéed for about ten minutes over very low heat—just until
softened. Add 4 cloves of minced garlic—cooked with the onion. Allow to cool a bit off of the
heat.
1TBL prepared horseradish (not the creamy mayo type stuff)
2 eggs
1/2 cup milk
Salt and pepper
For glaze:
1 TBL horseradish
1 TBL brown sugar
4 TBL ketchup- don’t need to measure- just squirt, stir, and eyeball.
Pour the milk over the cracker crumbs—once they are soaked through, combine all
remaining meat loaf ingredients. Spray a 10” Bundt pan with cooking spray. In a small bowl,
combine 1 TBL horseradish, 1 TBL brown sugar and 4 TBL ketchup. Spoon into the bottom of
your Bundt pan and lightly spread it around. Press the meat mixture into the pan and then place
the Bundt pan into a large roasting pan. While the oven preheats to 350 degrees, bring the kettle
to the boil. Pour boiling water around the Bundt pan and carefully hoist the whole shebang into
the oven. Forty minutes later, remove from its sauna and allow to cool in pan for at least ten
minutes. Using oven mitts that you have never liked anyway, lay a plate a top the meatloaf and
flip it over—gingerly loosen the pan and allow the glaze that you very cleverly put in the bottom
of the pan to ooze down over your crown of meatiness. Be careful with this—there might be
grease that oozes out of the upended Bundt pan and you don’t want to get burned.

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