Tuesday, January 10, 2012

Meat Loaf Hints from Reading Terminal Market's Jack McDavid

Meat loaf and mashed potatoes, the ultimate comfort meal

Meat loaf is the quintessential comfort meal and that's where our menu falls today.  We caught up with Down Home Diner Chef Jack McDavid, whose meatloaf is justifiably famous, for some tips and tricks on how to master this uber-American staple.  "Aw, y'all want me to talk meat loaf?  Every momma makes meat loaf and I don't want to step on any toes."  We insisted.  He complied.  "Ok, the biggest trick is to work the meat.  I mean really work it, like you're kneadin' dough.  I'd use a dough hook if you have one.  This allows the fat and meat to bind together and emulsify, so the meat loaf sticks together."

Jack has never steered us wrong, so we used his technique with our own meatloaf recipe. 

Meat Loaf
Heat oven to 375

In large mixing bowl, thoroughly blend:
2 lbs 85% lean ground beef (do not use leaner than 85%; it will be dry and flavorless.)
3/4 cup flavored bread crumbs
2 eggs
3 TBSP Worcestershire Sauce

In Skillet, saute over medium heat about 8 minutes til cooked:
1 TBSP oil
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup chopped carrots
1/4 cup chopped parsley
1 tsp salt
1/2 tsp pepper

Add veggies to meat mixture, and blend again.  Place mixture in baking dish and form into loaf.  Top with ketchup or barbecue sauce, and bake at 375 for 75 minutes. 

The leftovers have already been claimed!

No comments: