by Kayb
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A&M's Testing Notes:
Expand CollapseKayb's Notes:
Expand1/2 pound ground beef Ask a question about this ingredient
1/2 pound ground venison Ask a question about this ingredient
1/2 pound ground pork Ask a question about this ingredient
1/2 pound ground veal Ask a question about this ingredient
1 cup cracker crumbs Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1 teaspoon dried basil Ask a question about this ingredient
1/2 teaspoon seasoned salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1 can tomato paste, divided Ask a question about this ingredient
1 medium onion, diced, sauteed until soft Ask a question about this ingredient
3 cloves garlic, minced, sauteed with oniom until fragrant Ask a question about this ingredient
1/4 cup ketchup Ask a question about this ingredient
1 tablespoon cider vinegar Ask a question about this ingredient
1 tablespoon brown sugar Ask a question about this ingredient
Preheat oven to 400. Mix all but last four ingredients and half of the tomato paste. Use your hands; only way to effectively do it. pat mixture into a deep-dish pie pan abd bake for 15 minutes.
Ask a question about this stepMix reserved tomato paste, ketchup, vinegar and sugar, After 15 minutes, baste top of meat loaf with sauce and lower heat to 325. Bake, basting every 15 minutes, for another hour. Remove from oven and let rest for 15 minutes.
Ask a question about this stepIn a small saucepan, combine remaining sauce and Coca-Cola. Heat over medium high, stirring often and watching closely, until reduced to thick sauce consistency. Serve with meatloaf wedges.
Ask a question about this stepUsing the pie plate means a higher proportion of the crispy exterior, which I love. If you prefer, by all means use a loaf pan or baking sheet.
Ask a question about this stepThanks so much for the review, AntoniaJames; I'm glad you enjoyed it. I'm honored to be one of the picks.
Regarding your message about the seasoned salt...for those who prefer not to use spice blends, I think some celery seed, pounded in a mortar, and some paprika and black pepper should do it, along with salt to taste. I've used Lawry's Seasoned Salt so long that I automatically reach for it for certain recipes, this one among them.
I love the crispy exterior of meatloaf, I'm definitely an 'edge' girl! Great idea with the pie plate!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Quite possibly the best meatloaf I've ever had. I didn't think I had enough sauce for the top and added about half a cup of bloody mary mix. It was lovely! (...loved all the edges!)