GardenFork – Eclectic DIY

Tag: meatloaf

  • Truck Stop Meatloaf Recipe with Potato Chips

    Truck Stop Meatloaf Recipe with Potato Chips

    Ah, meatloaf — it  brings back memories of a cross-country road trip, getting lost, and finding a diner that served the best home-cooked meals. The meatloaf was delicious, moist and smooth, but the waitress was salty. I asked her what was in it, she made a crack about lost college kids. In a hushed tone she said  “potato chips” then she gave us pie on the house.

    You don’t have to get lost to find this truck-stop style meatloaf. This recipe does not call for salt or oil since potato chips already have the perfect balance and just the right amount of starch which gives this meatloaf a very moist, smooth texture. I prefer plain low-salt potato chips, but you can explore the many varieties that are available. Cool Ranch anyone?

    You’ll Need:
    1 lb ground chuck or sirloin
    1 lb ground turkey
    2 sweet Italian sausages or 1/4 lb ground pork
    3/4 cup crushed plain potato chips, low salt
    1/2 cup unseasoned breadcrumbs
    1 cup onion, minced
    1 cup celery, minced
    1/2 cup fresh parsley, minced
    3 cloves of garlic, minced
    1 tbsp each dried ingredient: rosemary, thyme, basil, black pepper
    2 tbsp dried mustard
    1 eggs
    1 large and 1 medium size bowl
    1 paper bag
    a low baking dish
    oven thermometer

    The Sauce
    1 tbsp Worcestershire sauce
    1/4 cup ketchup
    1 tsp powdered onion
    1 tsp dried mustard
    1/2 Liquid Smoke (optional)

    Make the Sauce
    The sauce is important, it makes a tangy seal that keeps in moisture as the meatloaf bakes. In a small bowl mix ketchup, Worcestershire sauce, powdered onion, and dried mustard. Liquid smoke is optional but it gives this meatloaf an extra kick.

    Mix It Up
    In a measuring cup, crush and pack in enough potato chips to yield 3/4 cup, then pour everything into a paper bag. With the bottom of a glass or the palm of your hand, pound the potato chips further to remove excess oil (warning: the bag will be soaked with oil). Pour crushed chips and all dried ingredients into a bowl and mix well.

    The key to a smooth meatloaf is to not overwork everything. I find that mixing with my hands instead of a food processor give me the right texture. Remove sausage from the casing (or use ground pork), add all ground meats, minced ingredients, and egg into a large bowl and mix well. Add all dry ingredients and mix again. Here’s how I do it: plunge both hands into the bowl and squeeze every thing through your fingers, turn everything over in the bowl and repeat until everything is smooth and evenly distributed. Let it rest for 15 minutes.

    Bake It
    Preheat the oven to 375°. In a low baking dish form a loaf into a low, rounded rectangle — roughly 2″ deep. The edges will further round off as it cooks. Use the back of a spoon to generously smooth the sauce over the top, but coat the sides lightly. Bake the meatloaf for an hour and 10 minutes. Use an oven thermometer to check if the center has reached 165°. Remove from the oven and let the it sit for 5 minutes.

    If you want a more caramelized meatloaf, stick it in the broiler for three minutes, but watch it closely to make sure that it doesn’t burn. Serve it hot with gravy, more ketchup, or cocktail sauce… turn off the TV and enjoy every bite, but try to leave some for sandwiches tomorrow.


     

  • Mmmeatloaf: A Slow Cooker Recipe

    Mmmeatloaf: A Slow Cooker Recipe

    Slow Cooker Meatloaf
    Bet you didn't think you could make one of these in a slow cooker.

    A slow cooker brings to mind meals like all-day-long beef stew, chicken noodle casserole, and Super Bowl chili. But if you’re stuck at home all day, make a slow cooker meatloaf. It’s ready in just… five hours. So why would anyone use slow cooker to make meatloaf? It’s a great no-fuss meal that you can make while doing your chores. The first two meatloaves I made in my slow cooker were a bit dry in the center, even though it made a lot of liquid. After a little experimenting I found two things that help this stay moist and full of flavor: using moist, fresh, finely minced vegetables (onion, celery, bell  peppers, zucchini, etc.); searing the entire meatloaf before slow cooking.

    So get your mashed potatoes in order, make a small salad, and give this recipe a shot. This recipe feeds three people, it may sound like a lot of food, but it actually shrinks down in the slow cooker.

    Slow Cooker Meat Loaf Recipe

    You’ll Need:

    • a large electric slow cooker with a temperature setting (and timer)
    • a mixing bowl
    • a large nonstick frying pan
    • 2 wide flippers

    Ingredients:

    • 1/2 lb ground beef
    • 1/2 lb ground pork, or veal
    • 1/2 lb ground turkey
    • 2 tbsp olive oil
    • 1 large egg, beaten
    • 3/4 cup plain bread crumbs
    • 1 tbsp sea salt
    • 1 tbsp granulated garlic
    • 1 tbsp dried basil
    • 1 tsp dry thyme
    • 1 tsp, black pepper
    • 1/2 cup each: finely minced bell pepper (red or green), onion, celery, parsley
    • 1/2 cup chicken stock or other cooking liquid

    Glaze:

    • 3 tbsp ketchup or cocktail sauce
    • 1 tsp liquid smoke
    • 1/2 tsp dried mustard
    • 1 tsp Worcestershire

    Put ground meat into a mixing bowl with all dry ingredients and spices, mix well. Then add all finely minced vegetables (pssst, use the food processor) and egg and mix again until all ingredients are evenly distributed. On a cutting board, form a rectangular loaf that is shaped more like rounded brick than a loaf of bread. You’ll round off the top in the slow cooker later. Let it rest in the fridge for about half an hour.

    Add olive oil into a hot non-stick pan. Carefully lower the loaf into the pan and sear the bottom until its firm enough to flip over. Sear all sides evenly, to a light golden brown.

    Set the slow cooker to high, add a little olive oil, and set the meatloaf in carefully. With the back of a spoon round the top of meatloaf and adjust the sides to a good fit. Make sure there is about a 1/2″ of space from the inner edge of the slow cooker. Now add the chicken stock (or other cooking liquid). Cover and let it cook on high for two hours, then flip it over. Baste every hour or so. The meatloaf should release more liquid. If the liquid is deeper than 1/2″, remove some of it with a turkey baster.

    After four hours, turn the slow cooker down to medium heat and flip the meatloaf over once more. Mix up the ketchup glaze and spoon it generously over the top of your meatloaf. Replace cover and let it cook on medium for another hour. Set the slow cooker to warm until you’re ready to eat, then let it sit for 10 more minutes on a cutting board before serving.

    Be sure to drizzle some of that thick cooking liquid over the meatloaf before it hits the table, and serve it up with a generous helping of Parmesan & chive mashed potatoes and steamed carrots. ©gardenfork.tv  all rights reserved