Meatloaf Redux

When i went back to follow the recipe for the meatloaf recipe i had posted from Wall Street Journal, i realised it was totally messed up!  Oh, if you have cooked before you could figure it out, but, honestly, it is ridiculous.  So i did update it, but today, i’ve basically rewritten the recipe to make it easier and use ingredients I’m more likely to have on hand.  I’m just puttin’ it out there – this is the best meatloaf i’ve ever made!

Whisky Meatloaf 

Tannachton Farm

Preheat oven to 400°F.

  • 1 cup chopped onion or 3 tablespoons flaked dried onions
  • 1 tablespoon butter
  • 2 cloves garlic or 1/2 teaspoon dried garlic

Over low to medium heat in a skillet melt butter and soften the onion and garlic, then lower heat and add:

  • 1 cup fresh spinach snipped into small pieces or (1/4 cup chopped cauliflower leaves, celery, etc)
  • 1/2 cup chopped fresh mushrooms or small can of mushrooms

Sauté until just softened.

In a separate bowl mix together

  • 1 lb grass finished ground beef
  • 1/2 cup finely ground bread crumbs (use leftovers from a failed baking experiment)
  • 1 egg
  • 1/4 cup ketchup
  • 1 1/2 tablespoons brandy (brandy and whisky work fine)

Add the vegetables to beef mixture, then mix very well.  Form into a log 2 1/2 inch diameter.  Place in the center of a preheated oven for 6 minutes.

While this is cooking, prepare the glaze.

Whisk together in a small bowl:

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 25 more minutes.   Remove  from oven and let cool slightly.

img_8073

Meatloaf
Brush the glaze over the top and sides

img_8076

 

 

 

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