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Use our spices in the great meatloaf recipe.
THINGS TO DO WITH COFFEEBOB'S POULTRY SEASONING YOU CAN GET IN THE HABIT OF USING A SMALL AMOUNT OF OUR FRESH SPICES TO TEASE YOUR MEAL INTO A BIGGER EVENT THAN JUST EATING-HOW ABOUT MAKING THE TOPIC ABOUT HOW GREAT IT WAS TO EAT SOMETHING A BIT DIFFERENT THAN THE USUAL-INSTEAD OF JUST EATING MAKE THE MEAL ABOUT SHARING IDEAS-THAT IS IF YOU WANT TO CHANGE THINGS AROUND FROM BOREDOM
Martha Stewart's Meat Loaf
(OK - I agree with you; you would think that Martha Stewart would rather set herself on fire, rather than make a meatloaf, but rumor has it that this is the best recipe around. Go figure.)
3 slices white bread
1 large carrot, peeled and cut into 3/4-inch thick rounds
1 rib celery, cut into 1/2-inch pieces
1/2 medium yelow onion, peeled and roughly chopped
2 cloves garlic, smashed and peeled
1/2 cup flat-leaf parsley leaves, loosely packed
1/2 cup plus 3 tablespoons ketchup
4 1/2 teaspoons dry mustard
8 ounces ground pork
8 ounces ground veal
8 ounces ground round
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon Tabasco, or to taste
1/2 teaspoon chopped rosemary, plus more needles for sprinkling
2 tablespoons dark-brown sugar
1 tablespoon olive oil
1 small red onion, cut into 1/4-inch-thick rings
Step One - Heat oven to 400 degrees. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer bread crumbs to a large mixing bowl. Do not substitute dried bread crumbs in this step, as they will make your meat loaf rubbery.
Step Two - Place carrot, celery, yellow onion, garlic and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the bread crumbs.
Step Three - Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. sing your hands, knead the ingredients until thoroughly combined, about 1 minute. Be careful not to overknead; doing so will result in a heavy and dense loaf: The texture should be wet, but tight enough to hold a free-form shape.
Step Four - Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
Step Five - Place the remaining 3 tablespoons ketchup, remaining 2 1/1 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meat loaf.
Step Six - Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees, about 25 minutes more. Let meat loaf cool on rack, 15 minutes. Serves 6.
- From Martha Stewart's Living Magazine
Meat Loaf (II)
(One of the interesting things about meatloaf is that it only has one name, so that even very different recipes are hard to tell apart, just from the name. This one sounds good, though and an excellent counterpoint to the rigorous attention to detail called for by the Martha Stewart recipe)
2 cups day-old bread (Biscuits are perfect, otherwise, use good-quality white bread)
3/4 cut milk
3 pounds lean ground beef
2 stalks celery, chopped
1 green bell pepper, cored, seeded and chopped
2 small onions, chopped
2 1/2 teaspoons, poultry seasoning
1 tablespoon salt
1 teaspoon crushed red pepper flakes
3/4 cup plus 3 tablespoons tomato puree
5 large eggs
1. Preheat the oven to 350 degrees. Place a pan of water on the lowest rack. Set the other rack in the center of the oven.
2. Crumble the bread into a large bowl. Pour in the milk and let stand, mixing once or twice, until the bread has soaked up the milk.
3. Add all the remaining ingredients to the soaked bread except the 3 tablespoons of tomato puree. Mix well with your hands, making sure there are no lumps of unmixed bread or meat.
4. Place the meat on a deep baking sheet and pat it with your hands into a loaf shape about 6 inches thick. Smooth the outside. Spread the 3 tablespoons of tomato puree over the outside of the loaf. Bake on a rack in the center of the oven until the juices from the center run clear, not pink, about 1 hour. Drain or spoon the fat from the pan occasionally during roasting to prevent the meat loaf from becoming greasy.
5. Let the meat loaf stand about 5 minutes before serving. Slice the meat loaf into 1-inch- thick pieces and serve with Meat Loaf Gravy (see below).
"Ruth has made so many of these over the years she can tell when the meat loaf is finished baking just by looking at it. 'There should be cracks in the top and the juices are kind of yellow, not pink. And if you are lucky enough to have some leftover biscuits, us them instead of bread.' Cold meat loaf makes great sandwiches or try this quick method for using leftovers: cut the meat loaf into 1-inch cubes and fry them in a little oil over medium heat until they're heated through and browned.
Meat Loaf Gravy
- Makes about 6 cups, enough for 12 servings of meat loaf
1 28-ounce can tomato puree
3 cups water
1 small onion, thinly sliced
1 small green bell pepper, cored, seeded, and thinly slicked
1 small stalk celery, thinly sliced
1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a heavy pot and heat, stirring occasionally, until very hot, but not boiling. (Boiling will thin the gravy.) Check the seasoning and serve hot over meat loaf.
"This simple gravy is the perfect thing for our flavorful meat loaf. If there's any left over, it can be served wit mashed potatoes."
- Sylvia Woods and Christopher Styler, "Sylvia's Soul Food"
Tex-Mex Chili-Cheese Meat Loaf
3 tablespoons olive oil
1 cup finely chopped onion
1 large heavy sweet red pepper, stemmed, cored, and finely chopped
2 to 3 fresh jalapeno chiles, stemmed and minced
2 garlic cloves, peeled and minced
2 tablespoons mild chili powder blend
2 teaspoons salt
1 1/2 teaspoons oregano, crumbled
1 1/2 teaspoons ground cumin
1 28-ounce can Italian-style plum tomatoes, crushed and drained
1 1/2 pounds ground beef, not too lean
1/2 pound ground pork, not too lean
1 cup fine, dry (commercially prepared) bread crumbs
2 eggs, beaten
1 cup canned or defrosted frozen corn kernels, well drained
3 green onions, trimmed and sliced (about 1/2 cup)
8 ounces medium-sharp cheddar cheese, grated
Position a rack in the lower third of the oven and preheat the oven to 350 degrees.
In a medium skillet over moderate heat, warm the olive oil. Add the onions, sweet red pepper, jalapenos, garlic, chili powder blend, salt, oregano, and cumin. Cover, lower the heat and cook, 10 minutes. Remove from the heat and cool to room temperature. In a large bowl, combine the beef and pork. Add the tomato mixture, bread crumbs and eggs and mix thoroughly (hands work best). Add the corn and green onions and mix well. Transfer the meat mixture to a shallow baking dish and form it into a flat loaf. Bake about 1 hour and 20 minutes, or until an instant-reading thermometer inserted into the center of the loaf registers 160 degrees.
Pour off any fat from the dish. Sprinkle the cheese evenly over the meat loaf and return it to the oven until the cheese is just melted, about 4 minutes. Serve immediately. Serves 8.
- W. Park Kerr and Norma Kerr, "The El Paso Chile Company's Texas Border Cookbook"
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