Tuesday, February 1, 2011

Blog the fourth...recipe the first...meatloaf

Well this is it recipe number one, meatloaf. You know the basic hunk of meat thrown together at the last minute for a quick meal. However, this being recipe the first, the meatloaf was treated as the king of loaves. I believe it is ruler of it's own small country at this point.
The recipe was taken from a lovely book entitled White Dog Cafe Cookbook, by Judy Wicks and Kevin Von Klause. http://whitedog.com/home.html I purchased the book years ago after listening to the authors on a radio show. I believed and still believe in their approach to food...sharing food around the table of family and friends... the food also happens to be the freshest of ingredients. I have made many of the recipes in the book in the past, but as this "project" of mine is for 100 new recipes from 100 different sources I knew I needed a never before tried recipe.
The recipe is White Dog Cafe Layered Meat Loaf.

A few disclaimers before I write the recipe... I used a combo of veal/pork/beef.  Also I used bottled red peppers as I was tired when I was assembling the loaf. I spoke ad naseum to dear family about the loaf during dinner. the comments ranged from "perfect, don't change a thing", to "a little too soft".  So perhaps I added too much wine and not enough bread crumbs, but the flavor was really nice for meatloaf, and it had a neat tricolor design when sliced into.

2 tablespoons olive oil
3 teaspoons minced garlic
2 cups sliced mushrooms
2 tablespoons dry marsala wine
1 1/2 lbs. lean ground veal
4 cups tightly packed fresh spinach leaves, stemmed and well washed
1/4 cup minced yellow onion
1/4 cup dry red wine
2 eggs, lightly beaten
2 tablespoons chopped fresh sage
2 tablsepoons chopped fresh parsley
12 thin slices proscuitto
2 red bell peppers, peeled, seeded and cut into thin strips

1. Preheat the oven to 350 degrees.

2. Heat 1 tablspoon of the olive oil in a non-reactive saute pan set over medium heat. Add 1 teaspoon of the garlic and cook for 1 minute. Add the mushrooms, 1/4 teaspoon salt, and 1/4 pepper and cook until the liquid from the mushrooms evaporates, about 10 minutes. Add the Marsala and cook until it evaporates, about 2 minutes. Reserve.

3. Heat the remaining 1 tablespoon olive oil in another non-reactive saute pan set over medium heat. Add 1 teaspoon of the remaining garlic and cook for 1 minute. Add the spinach and cook until the spinach wilts, about 2 minutes. remove to a colander and let cool to room temperature. Squeeze the excess moisture from the spinach.

4. Combine the veal, onion, red wine, eggs, bread crumbs,sage, parsley, 1/2 teaspoon salt, and the remining 1teaspoon garlic in a large bowl; mix well.

5. Line the inside of an 8x 4 inch loaf pan withh 11 slices of the proscuitto, allowing 2 inchess of the ham to overhang the sides.

6. Press 1/4 of the meat mixture into the bottom of the pan. With your fingers, make a trench about 2 inches wide down the canter of the pan. Press the spinach into the trench. Top the layer with 1/3 of the remaining meat. make a trench in the middle of the leat and fill it with mushrooms. Top with half of the remaining meat. make another trench and fill it with the roasted peppers. Top with remining meat. Fold the proscuitto over the top of the meat loaf; arrange the remaining slice over the top to encase it entirely. Cover tightly with foil. Bake the meat loaf for 55 minutes.

7. Remove the foil. Bake uncovered for 10 minutes more.

8. Let rest for 5 minutes. Unmold the loaf onto a serving platter and cut into 1 inch thick slices.

I served this with farfalle with a left over pot roast gravy, roasted cauliflower, and a green salad.

1 comment:

  1. I like it when boring recipes, ie meatloaf, get a lovely makeover like this one. I'll definitely give it a go, thanks very much.