Sunday, July 29, 2012

WHY I'M A MEAT LOAF SNOB


Doesn’t everyone have a favorite meat loaf recipe?

If you don’t have a favorite meat loaf recipe, you might have a favorite “comfort food” diner where it’s a regular item on the menu and, most undoubtedly, it is very tasty.

Or, you hate it!

I was very spoiled growing up in the meat loaf department. After eating my mother’s recipe for years, I could never eat meat loaf in a restaurant or in a school cafeteria or at anyone else’s house. I always politely refused the meat loaf and quietly thought to myself how sorry I felt for them that they didn’t know any better.

I am a meat loaf snob!

This was my mother’s only secret recipe. I believe it was truly hers. I have tried to find similar ones online and in cookbooks but haven’t found anything exactly like it.

If there is a duplicate out there somewhere, you’re lucky to have found it.

My mother was a high school Home Economics teacher. She had studied nutrition and meal preparation. She was an expert. No one who ever knew her or ever ate her meals would argue.

Her meat loaf recipe was the only recipe she wouldn’t give to anyone.

“What’s your secret, Foxie?” was a common question people would ask her after eating her meat loaf.

She had this finesse about cooking that made it seem so effortless. She would use only the freshest ingredients and would combine foods that complement each other. Her kitchen was never messy. She washed dishes as she cooked. Nothing was ever overcooked or undercooked. Everything was always cooked just right and was delicious.

She had those special feelings about food that make the difference between a good cook and excellent cook.

I feel confident if I opened a diner and only served this meat loaf, people would line up to eat it.

Foxie’s Secret Meat Loaf

Heat oven to 350 degrees.

Meat Loaf Ingredients:

2/3-cup crushed corn flakes or corn flake crumbs
1-cup canned evaporated milk
1½-pound ground chuck
2 slightly beaten eggs
2-tablespoons prepared horseradish
1-teaspoon salt
1/8-teaspoon black pepper

In a medium-size bowl, soak the corn flake crumbs in the milk for five minutes

Add the meat, eggs, horseradish, salt, and pepper.

Mix well with a wooden spoon and then with your hands, squishing all the ingredients together.

Form into a loaf with your hands and place in a 13”X9”X2” Pyrex glass baking pan.

Spread the following Piquant Sauce evenly over the top and sides of the loaf before baking.

Piquant Sauce

3-tablespoons brown sugar
¼-cup ketchup
¼-teaspoon ground nutmeg
1-teaspoon dry mustard

Mix the ingredients together in a small cup or bowl and spread on the top and sides of the loaf.

Bake the loaf for one hour in a moderate oven at 350 degrees.

This meatloaf is very mild tasting. It is wonderful for children or anyone on a bland diet although the flavor is not compromised in any way.

The secrets are:

The corn flake crumbs take the place of bread crumbs (no flour). 
The horseradish takes the place of onion that is commonly used in most meat loaf recipes.
Ground chuck is leaner beef and has just enough fat for flavor but not so much that the meat loaf is swimming in fat after it’s cooked.

It is economical to feed lots of people and if you have any left over, try a cold meat loaf sandwich on white bread with lettuce and ketchup. 

Very comforting!



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