Monday, June 17, 2013

Very Best Meatloaf

Very Best Meatloaf

1/2 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal

1 1/2 Tbsp vegetable oil
1/4 c diced onion
4 cloves garlic, minced
2 ajies dulces, finely chopped 
1 egg
1 tsp dry mustard
1 tsp dried marjoram
1/4 tsp dried thyme
 1 tsp Kosher salt
3/4 tsp black pepper
1/2 c V-8 juice (original flavor)
1 1/2 C garlic-flavored bread crumbs

2 Tbsp fresh cilantro, chopped

1/2 C Spanish-style tomato sauce
1/4 C brown sugar
1 1/2 Tbsp chili sauce

Preheat oven to 350 degrees.   In skillet, heat vegetable oil to medium; cook onion, garlic, and peppers, until tender.  Pour into mixing bowl.  In small bowl, whisk egg, seasonings, and V-8 juice together.  Stir in bread crumbs and cilantro.  Add to onion mixture in large bowl.  Using your hands, mix in the chuck, veal, and pork. Place cooling rack on baking sheet.  Cover rack with aluminum foil.  Cut holes in foil to allow grease to drain.  Mold meat mixture into loaf shape and place on aluminum foil.   Bake 30 minutes.  Increase oven temperature to 450 degrees; bake additional 15 minutes.  Whisk glaze ingredients together.  Remove loaf from oven and brush with glaze.  Let meat loaf set 10-15 minutes before slicing.

***The aji dulce is a small sweet pepper used primarily in Latin America recipes.  It looks almost identical to the spicy habanero, but is mild in taste.  While it is ripe when green, the pepper will turn red if left on the vine longer.  In Puerto Rican cuisine, it is a key ingredient in sofrito,  recaito, and other sauces.  This pepper can easily be found in Hispanic markets. ***
  music to cook by

Meat Loaf - "It's All Coming Back To Me Now" 


I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking. -
James Beard 




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