Memorial Day might be around the corner, but instead of reaching for those white pants, we have been wearing our puffies to stay warm. The unseasonably cold weather front coming through Northern California has us been wishing for comfort food. What better way to warm our stomach, body and soul than meat loaf. Come and cook with us!
Granted, meat loafs are neither new nor trendy. To the contrary, in one form or another, they have been a staple in Western cuisines for a long time. My mother never made a meat loaf but i still remember the grayish meat mixture slices served at my boarding house. I’m sure they are partly to blame for the anti-meat loaf propaganda. That is not the meat loaf I’m writing about!
My recipe uses grass-fed hamburger meat with a focus on quantity, not quality. To bulk up the dish, I add cremini mushrooms that add a perfect umami flavor, along with bread crumbs, milk, spices and herbs. A little baking soda and vinegar helps the loaf to stay light and airy. Using the same approach as with my meatballs, all vegetables get minced so finely, that they are not recognizable to the eye, but bring a wide spectrum of colors, nutrition and flavors to the final dish. Baking the loaf in the oven, prevents the meat from drying out, keeping the final dish juicy and tender.
Serve the meatloaf with a side of mashed potatoes and a nice green leaf lettuce and voila, a hearty and warming dinner is on the table. Let us know what you think. Come and cook with us!
PS: The meat loaf looked and tasted so much better than I could capture on camera. Please use your imagination and let the meat loaf do the talking…