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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Meatloaf

Homemade Meatloaf

Growing up in the ’70s, I remember one of the most traditionally made dinners was meatloaf. My mom had her version #tastethelove, my friends’ moms had their version, and my grandmother had her version. They were all delicious but so very different. I think that’s what makes this dish so common throughout many households but so individually unique. Meatloaf is a blank canvas to use whatever flavor profile you’d like. Traditionally meatloaf was made with ground beef, but that’s not the case anymore, ground pork, chicken, or turkey can be used to make meatloaf today.

My Homemade Meatloaf is a family favorite. Let me show you what goes into my Homemade Meatloaf, starting with the roasted garlic.

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Prep Time: 15 minutes (prep the vegetable while roasting the garlic)
Cook Time:  2 hours 10 minutes
Total Time: 2 hours 10 minutes
Yields: 4 to 6 servings
Equipment: 2 large mixing bowls, 1 rimmed baking sheet pan, 12-inch sauté pan, 3-quart saucepot

Ingredients:
1-pound lean ground sirloin
2-pounds ground pork
1 bulb of garlic, 4 cloves, roasted, 2 cloves, raw and minced
1 1/2 onions, small dice
3 ribs of celery, small dice
1/4 cup sun-dried tomatoes, chopped fine
1/4 cup roasted red peppers, small dice
2 large eggs, beaten
2 tablespoon olive oil
2 tablespoons Kosher salt (1 tablespoon for sautéing the veggies)
2 teaspoons freshly ground black pepper (1 teaspoon for sautéing the veggies)
1 teaspoon crushed red pepper flakes
1 tablespoon fresh thyme leaves, roughly chopped
2 cups breadcrumbs, Italian-style
1/4 cup half-and-half
4 tablespoons Italian flat-leaf parsley, finely chopped
1 tablespoon dried oregano
4 dashes of Worcestershire sauce
1/4 cup ketchup

Ingredients For Brown Gravy:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 tablespoon fresh thyme leaves
2 dashes Worcestershire sauce
1 dash Kitchen Boquet, browning and seasoning sauce
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cups of unsalted chicken broth

Directions:
Preheat oven to 400-degrees F.
Peel and discard the papery out layer of the garlic bulb, leaving intact the skins of the individual cloves. Using a sharp knife, cut 1/4 to 1/2-inch from the top of the cloves, exposing the individual cloves of garlic. Set the garlic on top of a piece of foil. Drizzle a couple of teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Sprinkle each head with a pinch of Kosher salt and fresh ground pepper.  Wrap the garlic bulbs up in the foil. Place the foil packet on a rimmed baking sheet pan. Bake for 35 to 40 minutes, or until the cloves are lightly browned and feel soft when pressed. Remove from the oven, carefully open the foil packet and set aside to cool.

While garlic is roasting prep all the vegetables.

While the garlic is roasting in the oven start sautéing the vegetables. In a large sauté pan, on medium heat, add olive oil, diced onions, diced celery, chopped sun-dried tomatoes, and minced garlic. As the veggies start to soften, add Kosher salt, fresh ground black pepper, crushed red pepper flakes, and freshly chopped thyme leaves, stir to combine. Sauté the vegetables, stirring occasionally, for 7 to 10 minutes. Turn off and remove from the heat to let cool.

Adjust the oven to 350-degrees F.

In the large mixing bowl, with the roasted garlic, diced roasted red peppers, and beaten eggs add the Italian-style bread crumbs, half and half, fresh chopped Italian flat leaf parsley, Kosher salt, fresh black pepper, dried oregano, Worcestershire sauce, ketchup, and the cooled vegetable mixture, mix to combine.

Next, it’s time to add the meat to the bowl with all the other ingredients. Using your hands, mix in the meat until it’s all just combined, do not overmix. After everything is combined and all that goodness is mix throughout, form the meatloaf and place it on a baking sheet lined with parchment paper. Form the meatloaf delicately into a pretty looking loaf. Refer to the picture above. There’s no need to do anything else to the meat. The oven will take care of making it look all nice, beautiful, crispy, and brown. Trust me!

While the meatloaf is in the oven make start the Lumpy Mashed Potatoes, Click the link below for the recipe.

I bake for 1 hour 15 minutes to 1 hour and 30 minutes. Transfer the meatloaf to the counter, cover with foil and allow to rest for another 15 minutes. You want to make sure that the meatloaf is cooked completely through. Use a meat thermometer and make sure it reads at least 155 degrees F. before letting it rest on the counter. There will be some carry over cooking time.

Directions For Brown Gravy:
In a saucepot on medium heat, melt the butter, add the fresh thyme leaves. Next, the flour and whisk together making sure to get all visible lumps. Add Kosher salt, and fresh ground black pepper. Cook over medium heat for 5 minutes, continuously whisking until mixture turns light brown in color. Turn the heat down to low and slowly add the chicken broth, whisking constantly. Add Kitchen Boquet and Worcestershire sauce. Turn the heat back up to medium. Continue whisking until gravy boils and thickens 3 to 5 minutes.

 

Lumpy Mash Potatoes

 

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Homemade Salisbury Steak

Homemade Salisbury Steak

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Homemade Salisbury Steak has to be the one TV dinner you knew if you grew up in the ’70s. I believe the most popular brand was the Hungry Man TV dinner. They were a great time saver for parents and offered all the major food groups. My mom also had her own recipe for Salisbury steak and her’s was so good.

Today I’m making my version of this iconic meal. Homemade Salisbury Steak with mash potatoes and corn brings back so many memories. This one’s for you mom!

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Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Total Time: 55 minutes
Yields: 4 servings
Equipment: 12-inch cast iron skillet, large mixing bowl

Ingredients:
1 pound lean ground sirloin
1 pound ground pork
3 tablespoons of olive oil
1/4 stick unsalted butter plus 1 tablespoon
1 large onion, thinly sliced into half moons
1-pint button white button mushrooms, sliced
1 8-ounce container ricotta cheese
2 tablespoon fresh Italian flat-leaf parsley, finely chopped
1 to 1 1/4 cups Italian-style breadcrumbs
2 extra large eggs, beaten
8 dashes of Worcestershire sauce
1/4 cup plus 2 tablespoons of ketchup
2 tablespoons of fresh garlic, grated
3 teaspoons Kosher salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
1 1/2 cups unsalted beef broth
1 teaspoon of Kitchen Boquet, seasoning sauce
1 15-ounce bag Publix Sweet Corn
*Slurry
1 heaping tablespoon cornstarch
1 tablespoon of unsalted beef broth

Directions:
In a large mixing bowl start with ricotta cheese, freshly chopped Italian parsley, Italian seasoned bread crumbs, beaten eggs, 3 dashes of Worcestershire sauce, ketchup, freshly grated garlic, 2 teaspoons of Kosher salt, and 1 teaspoon of fresh ground black pepper, mix until the consistency is like wet sand. If needed, adjust by adding an extra 1/4 cup of breadcrumbs.

Next, add the ground pork and sirloin to the bowl, combine everything together, do not overmix. In the bowl, using your hands, divide the meat into four (4) equal quadrants. Take a quarter of the mixture and form an oval patty. Hold the patty in your hand, with your other hand, take your fingers and make indentations going across the patty on one side. Transfer the patty to a plate. Repeat this process three more times.

As the patties cook, the indentions will act as though they’ve been cooking on a grill and give you great looking grill marks. Repeat this with the other 3 patties. Transfer to a platter and set aside.

In a cast iron skillet med-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Place the patties indentation side down first. After patties have browned 3 to 4 minutes, turn the patties over and cook for another 3 to 4 minutes, or until browned. Transfer the patties to a platter and pour off any excess grease.

In the same skillet, reduce the heat to medium. Heat 2 tablespoons of olive oil with 1/4 stick of butter. Add the sliced onions, stir and cook until golden brown. Next, add the sliced white button mushrooms. Stir and cook until the onions and mushrooms start to soften 5 to 7 minutes. Add the fresh thyme leaves stir to combine. As the onions and mushrooms get some nice color, and their liquid has evaporated, season with 1 teaspoon of kosher salt and 1/2 a teaspoon of fresh ground black pepper.

At this point, to the onions and mushrooms add ketchup, around 5 dashes of Worcestershire sauce, seasoning sauce (Kitchen Boquet), chopped rosemary, and 1 1/2 cups of unsalted beef broth, stir to combine. Next, in a small bowl make the *slurry by adding 1 heaping tablespoon of cornstarch with 1 tablespoon of unsalted beef broth. Whisk until a smooth paste. Add the *slurry to the sauce, stir to combine. When the sauce starts to thicken turn the heat down to low.

As the patties are simmering, spoon some of the gravy with mushrooms and onions over the top of each one. Let simmer on low heat for 15 to 20 minutes or until the patties are no longer pink in the middle.

Keeping with the tradition of the “TV Dinner”, I like to serve my Homemade Salisbury Steak with my Homestyle Mashed Potatoes (click the link below for my recipe) and sweet corn.

*Cornstarch Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid (broth or water) and stir until smooth paste forms. This is your slurry. Wisk the slurry into the hot, simmering liquid you want to thicken.

 

Homestyle Mashed Potatoes

 

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