Bourbon Meatloaf from WSJ

My son was required in one of his classes at uni to take subscription of the Wall Street Journal.  We had taken it for years, but it had gotten so expensive we’d dropped.  However, as a student, he could receive it for $50 a year!

Once in a while a fabulous recipe which meets my criteria is published and i nab it and usually tweak it just a bit. Here’s one i found just last week.

The original version is pictured far below, but here’s what i did:

MEATLOAF INGREDIENTS:

  • 1 tablespoon butter
  • 1 cup finely chopped onion
  • 2 cloves garlic

Sauté these in a medium hot skillet with 1 tablespoons butter, then add mushrooms and lettuce until softened – all in all about 6 minutes.  Don’t let it burn!

  • 1/2 cup diced mushrooms
  • 1 cup snipped fresh spinach (or 1/4 cup chopped cauliflower leaves, celery, etc)

Add these items to the above skillet until softened

  • 1 lb grass finished ground beef
  • 1/2 cup finely ground bread crumbs (use leftovers from a failed baking experiment)
  • 1 egg yolk from farm fresh eggs (save the white for scrambled eggs in the morning)
  • 1/4 cup ketchup
  • 1 1/2 tablespoons brandy (i discovered that brandy is a substitute for bourbon)

Mix together, by hand, all these ingredients to make the loaf.  Pat into a 2 1/2 diameter loaf and place on a lipped baking sheet.

FOR THE GLAZE:

While the meatloaf is cooking, whisk together in a small bowl:

  • 1 tablespoon unprocessed organic sugar like Florida Crystals,
  • 1/4 cup ketchup
  • 2 tablespoons farm fresh cream (or milk)

After meatloaf has baked about 6 minutes, remove it from the oven and brush glaze over top.

Return pan to oven and bake until meat is just cooked through, about 20 more minutes or internal temperature reads 145-150 degrees on a meat thermometer.   Remove  from over and let cool slightly.

Bourbon Meatloaf - WSJ (1)
Chopped onion, grass fed butter hasn’t melted yet.
Bourbon Meatloaf - WSJ (2)
Home grown garlic

 

Bourbon Meatloaf - WSJ (3)
Didn’t have any celery, but spinach is a substitute for just about everything!
Bourbon Meatloaf - WSJ (4)
I use scissors to cut the spinach in smaller pieces – add to the onion/garlic mix to saute.
Bourbon Meatloaf - WSJ (5)
i keep these mixes in the frig pretty year round unless i happen to grow enough for us to use in the spring and summer.
Bourbon Meatloaf - WSJ (6)
Separate the eggs – i keep the whites of course to use for scrambled eggs later.

Bourbon Meatloaf - WSJ (7)Bourbon Meatloaf - WSJ (8)

Bourbon Meatloaf - WSJ (9)
Gather it up and roll onto the jellyroll pan.  Mine is 9×15″
Bourbon Meatloaf - WSJ (10)
My loaf is far too great a diameter to be finished cooking in 26 minutes, so adjustments are to be expected.  This is using 2 lbs ground beef.
Bourbon Meatloaf - WSJ (11)
This is absolutely NOT what the glaze is supposed to look like – i forgot to add the ketchup!  Grrrrrr!
Bourbon Meatloaf - WSJ (12)
Without the ketchup the glaze is far too runny…….
Bourbon Meatloaf - WSJ (15)
….resulting in this burnt mess on the pan around the loaf.
Bourbon Meatloaf - WSJ (18)
My loaf was far greater diameter than the recipe, so i cooked it an extra 15 minutes which was just right.  Also gave opportunity for the glaze i messed up to burn a bit more.  😦

 

Bourbon Meatloaf - WSJ (19)
Yup, it’s done.
Bourbon Meatloaf - WSJ (20)
Thank you to my sister-in-law, Shawna, for this perfectly sized Pampered Chef mini spatula she gave me for Christmas.
Bourbon Meatloaf - WSJ (21)
Restaurant quality meal (except for the glaze i screwed up).  The meatloaf has a delightful texture and flavour.
Bourbon Meatloaf - WSJ Recipe (1)
Here’s the original recipe by Chef Lee as published in the Wall Street Journal
Bourbon Meatloaf - WSJ Recipe (2)
This is the whole article with the featured chef.
Salad (1)
These prepared lettuce or spinach mixes in a clam shell container are just the handiest things!
Salad (2)
Shredded Carrots on the salad.  Add whatever you are hungry for – sliced hard cooked eggs, mushrooms, olives, cheese, pumpkin or sunflower seeds.

 

Enjoy!

tauna

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