I love to cook and I like to watch other people cook. Hum..not a shocker I am sure. Foodnetwork is my friend. We spend a lot of time together. It's like a forever friend. If I don't have time to watch, she is still there when I do have time.
Unlike when I was young, you can watch TV 24/7. I remember when cable first came to the boonies where we lived. We no longer had to go to bed when the "regular channels" played the National Anthem with a waving flag on the screen. Now, you can watch any time of day and if something is on when you don't have time...
DVR
Are you kidding? How did I live without it? Bonus, you can fast forward through parts you don't care for like, salmon patties and commercials.
One thing I do not DVR is "The Best Thing I Ever Ate" on Foodnetwork. Mainly because I would fast forward through most of it. Real Chefs like real weird stuff...usually. However, one night Sweet D happen to be watching TV with me and this show was on. I believe it was on comfort foods. One person I do DVR is Ina Garten aka The Barefoot Contessa. I love her food. Yum. She came on and started talking about meatloaf. She took us (in the virtual world) to a restaurant where she has had the BEST meatloaf ever! Of course it is in the Hamptons. I don't know anyone who goes to the Hamptons, let alone to eat meatloaf. After her segment is over Sweet D says, "That looked good!" Really? He doesn't eat meatloaf. Then he says, "I don't eat meatloaf because I don't like vegetables in it." I NEVER have put vegetables in meatloaf. So the hunt began for the recipe because Mama loves meatloaf.
After an extensive search on the internet and about a week later...I find it on facebook of all places!
I have adjusted it to suit me. Remember I tweak and make it easier (and cheaper) if I can. The original calls for all kinds of organic items and specific expensive ingredients. Now I haven't tasted the original but this meatloaf is good. And guess what? It does not contain tomato sauce or ketchup which I have concluded is what Sweet D was so opposed to. On the meat, if you don't want to get pork fine just use beef. The pork gives it a good texture. Bread crumbs, I used garlic and butter croutons finely ground in the food processor because it is what I had and we liked it so I have continued to use them.
Last tip. If you don't have a digital kitchen thermometer - buy one. It is worth it's weight in gold. I have even used it for science experiments:)
Tavern Meatloaf
2 lb. ground beef
1 lb. ground pork
1 stalk celery, finely diced
½ onion, finely chopped
½ tb. Dried Italian parsley
½ tb. Dried thyme leaves
½ tb. Dried chives
3 large eggs
1 1/3 c. breadcrumbs
2/3 c. milk
1 tb. Kosher salt
1 tb. Black pepper
Pre heat oven to 350. Sauté onions and celery in olive oil over med-high heat until transparent. (Let your pan heat then add oil, let it heat then add onions and celery) Set aside and let cool. Add to remaining ingredients in a large bowl. Mix with your hands. Line a baking pan (it should have sides) with parchment paper. Make the meatloaf into a free form rectangular cylinder shape. Pat it and punch it down and reform into a cylinder (this will remove air pockets). Bake at 350 for 40-50 minutes or until a thermometer indicates an internal temperature of 155-160 degrees. Remove from oven and let rest 10 minutes. To serve slice and heat in sauce.
Sauce
1 c. chicken stock
1 c. beef stock
2 tb. Minced refrigerated garlic
3 tb. Butter
Combine all ingredients and cook over med-high heat until slightly reduced. Place meatloaf slices in sauce to coat. About 2 mins per side.
