Not My Mother's Meatloaf

Ok maybe the title is a little deceptive because my mother never actually made meatloaf, but if she did chances are she would have made it the traditional way which is to cook it in a loaf/bread pan. When I first started making meatloaf that was how I cooked it too, but was quite unhappy with the results. The meatloaf tended to steam in it's juices and at times it would just fall apart when I tried to unmold it from the loaf pan. I got the idea to shape the meatloaf and cook it on a parchment paper covered baking sheet while watching "Throwdown with Bobby Flay" on The Food Network - I believe Bobby Flay lost that one to his opponents.

The other difference in my recipe is that I use a combination of equal parts ground beef and ground pork because I think this gives a much lighter meatloaf. Keith said it tasted really good like this than when made with just ground beef. It reminded him of meatballs or fresh-made sausage. I think using beef with any other meat such as ground chicken or turkey would also work just as well.

Meatloaf is a classic comfort food which can be delicious and satisfying when made well and this recipe is sure to produce a well flavored, juicy meatloaf that holds up well and will become a family favorite just as it has become ours.

MEATLOAF
Serves 4

¾ pounds ground beef
¾ pounds ground pork

½ large onion, finely chopped or grated

2 cloves garlic, finely minced
1 carrot, finely chopped

½ cup sweet corn

1 egg

1½ cups fresh bread crumbs

½ tbsp parsley flakes
½ tbsp Italian seasoning
½ tbsp crushed bay leaves

½ tsp garlic powder

½ tsp onion powder

¼ tsp pepper
¼ cup Parmesan, grated (optional)

Sauce

1 cup ketchup

1½ tbsp beef/chicken bouillon powder

2 tbsp Balsamic vinegar

1 tbsp brown sugar

2 tbsp dry mustard

2 tsp Worcestershire sauce

• Preheat oven to 375°F
• Heat 1 tbsp oil, sauté onions, garlic, carrots and sweet corn about 5 minutes. Set aside to cool.
• In a small bowl, combine ketchup, bouillon powder, Balsamic vinegar, brown sugar, dry mustard and Worcestershire sauce. Reserve 3 tbsp for top of meatloaf.
• In a large bowl, combine beef, pork, bread crumbs, sautéed vegetables, seasonings, egg, remaining sauce mixture, and optionally, Parmesan cheese.
• Mold the meat into a loaf on a baking sheet lined with parchment paper. Pour remaining sauce over meat loaf to coat. Bake for 1¼ hour or until internal temperature is 165°F.
• Remove from the oven and let rest 10 minutes before slicing.

Black Pepper Beef Pot Roast

I had a nice piece of beef top round and was trying to figure out what to cook with it. Finally I remembered a very popular dish in Malaysia: beef - or actually any kind of meat with black pepper sauce. There are small stalls and big restaurants that serve beef, lamb or chicken with a black pepper sauce. In fact black pepper sauce is also featured in noodle dishes such as Japanese udon noodles with bell peppers and seafood.

I decided to make it easy on myself by just cooking the whole piece of beef as a pot roast in the oven rather than making the sauce separately and pouring it on steaks. It turned out beautifully tender and very flavorful. For just the black pepper sauce recipe, leave out the beef, carrots and mushrooms and you will be able to get about 2 cups of sauce.

Grilled New York strip steak with the black pepper sauce

BLACK PEPPER BEEF POT ROAST
Serves 4

2 pounds beef top round
2 tbsp olive oil
1 big onion, finely chopped
6 pips garlic, finely chopped
1 tbsp tomato puree
2 cups water
1 beef stock cube
4 – 5 dashes of worcestershire sauce
½ tbsp sugar
3/4 tbsp black pepper, ground
1 tsp white pepper
1 tsp plain flour mixed with 2 tbsp water (optional)
2 carrots, peeled and cut into chunks
2 cups mushrooms, sliced and sauteed in 1 tbsp butter

• Preheat oven to 325 degrees F.
• Season the piece of beef with salt and black pepper. Heat oil in a heavy based pot on a medium heat, add meat and brown all over. Set aside.
• To the pot, add chopped onion and cook until caramelized. This will take about 15 - 20 minutes and will make a big difference to the taste of the dish. Add in chopped garlic and sauté for a few minutes. Add in water, stock cube and tomato puree, bring to a boil, lower heat and cook until onions and garlic are soft (about 45 minutes).
• Add in Worcestershire sauce, sugar, white and black pepper then the beef. Cover and place in the middle of the oven. Cook for about 1 1/2 hours until tender.
• Carefully remove, set aside to cool 10 minutes then use a very sharp knife to slice into 1/4" - 1/2" slices, place in the sauce, scatter carrots and mushrooms around the meat, cover and cook in the oven for about 30 minutes more until carrots are tender.
• Make a flour slurry with 1 tsp flour mixed with 2 tbsp water and mix into the sauce to thicken it if desired.