Ode to Meatloaf

there’s something about meatloaf that is so so wonderful in the wintertime– it’s the ultimate comfort food. and i didn’t grow up with it, as i had a relatively all-asian food upbringing, but discovering it has really changed my life. i mean, it’s just a pile of ground meat, in a… loaf form. it’s probably one of the best culinary inventions ever, alongside natto and butter.

so this past weekend i made meatloaf for the very first time. whenever i crave meatloaf, i usually always ask my old landlord, Troy, to make his delicious rendition– but i missed the batch he made last weekend, and since my craving had to be satiated, i decided to give it a shot myself. of course the meat section at Fairway inspired me- a pre-packaged meatloaf ‘trio’, ground pork, beef and veal, was only $3.50. can’t say no to that.

after shopping around a bit on the net, i ended up following Emeril’s recipe (after MUCH deliberation and hesitation) since it sounded the closest to what i was craving. out of habit of watching my mom cook, i never follow recipes word for word, but rather just skim for ideas. here’s some alterations i made to the recipe (mostly because i had to use whatever i happened to have in the fridge):
– i added half and half instead of cream
– i used japanese bread crumbs, panko- don’t know if it made a difference
– a LOT of onions and garlic (fresh)
– no green peppers
– a little bit of red wine
– i had the ground veal, so instead of pouring veal stock over the loaf, i poured chicken stock cause that’s all i had. but i imagine beef stock would have been better.

i heard that ketchup and Worcestershire sauce is good to add, but i didn’t have any, so i put in about a tablespoon of japanese sauce (sosu) which is basically a mixture of the two, more or less. this is KEY! if you make this, please DO NOT FORGET TO ADD THIS (whether it is sauce, or ketchup and worcestershire).

i cut up red potatoes and added them into the pan with the loaf right before it went into the oven, so it would soak in all the meat fatty goodness. it was done in a hour, and after taking the loaf out of the pan, i added steamed asparagus with the potatoes and stirfried that over the stove for a few minutes so the asparagus could get some of that lovin’ flavor.

and lots of lovin’ flavor it was- for my first meatloaf, it was FRIGGIN DAMN GOOD. and i know that my picture isn’t so pretty, but you will just need to trust me. it’s a terrific recipe. i may not know how to take good pictures, but i DO know how to cook. it’s in the blood.

ok, so here’s my quick lunch tip (although hardly a tip, since it’s leftover meatloaf, which is a no-brainer), but i packed the two pieces of meatloaf and potatoes in a tupperware, along with my favorite mayonnaise, kewpie (a pain, but i put some in another small tupperware since it’s the only mayo i consume). pick up your favorite roll or baguette on your way to work, assemble the sandwich in the staff kitchen (ketchup and mayo is all you need) and voila!, you’ve got a first-class meal for lunch!

buon apetito! *k*

Advertisements

2 Responses to “Ode to Meatloaf”

  1. yoko Says:

    oh my god. drool. this looks sooo good. i love how you improvised and used panko and bulldog sauce – it reassures me that even i can make great meatloaf in japan. now… if only i can find an oven…

  2. Anonymous Says:

    jean baudrillard wrote in cool memories that thought is nothing but happy coincidence.

    i write good meatloaf is nothing but happy coincidence.

    yes, i got to eat half of that sandwich that kayoko made.

    so, will you speak with me, sweetie?

    fumiko

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: