The Kid adores the brown but absolutely cannot abide the red. It’s almost like my child is mad at it, the dislike is so strong.
I’m talking about meatloaf.
I like both brown and red, but ever since I had my sister-in-law Kelly’s, I’ve loved red. I like how that ketchup-infused glaze gets all shiny and sticky.
Anytime I make meatloaf I always make enough so that we can have sandwiches.
When I was a kid, a meatloaf sandwich was a cold slice of meatloaf slapped on a couple pieces of Wonder Bread with some mayo. But I was driven to take the sandwich further.
Expanding on food preparation and the benign manipulation of components is actually my kitchen philosophy. Regardless of which ingredients you’re working with, or dish you’re making, treat every single element with respect and work to make it the very best version of itself.
If you do this, you will almost always make a delicious, successful dish.
For soup, don’t just dump onions, carrots, and celery into a pot. Cut them into similar sizes so that they cook at the same time. Season them. Put some fat in the pot and get some color on them before moving to the next step. Deglaze the stuck-on brown bits with wine or stock.
So, for the meatloaf sandwich, use fresh, crusty bread and a spread that compliments the flavor. The meatloaf gets caramelized and heated through. Then the cheese gets melted and hot. It takes the sandwich from grabbing something to put in your stomach and eat up the leftovers to something delicious and satisfying to more than just your hunger.
And your so-so rushed lunch is transformed into a special dinner that you’re looking forward to all day.
Thanks for your time.
Contact me at dm@bullcity.mom.
Spicy Glazed Red Meatloaf
2 pounds 80/20 ground beef
Panade
1 yellow onion, diced and sauteed until lightly golden then cooled
3 eggs
1/4 cup olive oil
2 tablespoons ketchup
2 tablespoons barbecue sauce (like Sweet Baby Rae’s)
1/4 cup finely ground dried mushrooms
1 teaspoon dried thyme
Pinch of Chinese five-spice powder
1 teaspoon horseradish
1 tablespoon Balsamic vinegar
Splash of Worcestershire sauce
Big pinch of salt and pepper
4 slices dense substantial of bread, ripped or cut into very small pieces
Glaze for top
1/2 cup ketchup
1/4 cup barbecue sauce
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
Pinch of five-spice
Salt & pepper
Preheat oven to 375°.
In a very large bowl, whisk together ingredients for panade. Place bread into bowl and mix/mash together. Let sit, undisturbed, for about 30 minutes or up to overnight; you want the bread to fully absorb all the liquid and become paste-like.
Break the meat into very small pieces and drop into bowl with panade. Then, gently mix together just until the panade is fully incorporated — don’t overmix or it will be tough.
Bake 75-90 minutes or until internal temperature is 165°. Let sit, lightly covered for about 10-15 minutes before slicing.
Red Meatloaf Sandwiches
6 thin-ish slices of leftover meatloaf
6 thin slices horseradish cheddar
Baby arugula or other crispy green
Miracle Whip (I know...but it works for this flavor combo)
3 very fresh rolls like ciabatta or baguettes
Get a large heavy skillet hot and place in meatloaf. Heat, brown and crisp up. Flip and cook the other side. Put two pieces together to approximate the size and shape of the bread. Cover with 2 slices of cheese. Lower heat, and place lid on pan. Cook until the cheese is melty and oozy.
Carefully move meatloaf to roll which you’ve sliced and spread with Miracle Whip. Top with a handful of greens.
Serves 3.