Lunchbreak: The Meatloaf Bakery makes meatloaf and yukon smashers

The Meatloaf Bakery
2464 North Clark Street
Chicago
www.themeatloafbakery.com

To purchase a copy of the book:

The Meatloaf Bakery Cookbook: Comfort Food with a Twist

The Mother Loaf

Ingredients:
1 cup finely diced yellow onion
1/2 cup finely diced celery
1/4 cup dinely diced red bell pepper
1/4 cup of finely diced green bell pepper
1/4 cup plus 2 Tbs Ketchup
2 Tbs Worcestershire sauce
2 tsp prepared yellow mustard
2/3 cup chopped fresh curly or Italian parsley
1 tsp finely chopped fresh thyme
1/2 teaspoon of dried marjoram
1 teaspoon of paprika
1/2 teaspoon seasoned salt
1/2 teaspoon of course sea salt
1 tsp black pepper
1 cup of 100% whole grain rolled oats
1 cup butter cracker crumbs
2/3 cup 2% milk
2 large eggs, lightly beaten
2/3 pound ground chuck beef
2/3 pound ground pork
2/3 pound ground veal
canola or vegetable oil spray for greasing

Directions:
Preheat the oven to 375. In a bowl, combine the onion, celery, bell peppers, condiments, herbs, paprika, and seasonings. In a separate bowl, combine the oats, butter cracker crumbs, milk, and eggs with the ground meats Ad the vegetable mixture and mix well with your hands. Place the meatloaf in a greased nonstick 10-inch x 5 inch/25-cm x 13cm loaf pan and smooth the top with your hands or a cake spatula.  Bake in the oven for about 45 to 50 minutes, or until the internal temperature reached 160° and the top is browned. Remove from the oven and let cool for a few minutes. When cool enough to handle, unmold the meatloaf carefully and set aside as you prepare for the crowing touch.  Spread the Yukon Smashers on top of the loaf and sprinkle with fresh parsley.

Yukon Smashers

3-4 medium size Yukon Gold potatoes (about 2 pounds)
2 Tablespoons 2% milk
4 Tablespoons unsalted butter
heaping 1 Tablespoon of sour cream
coarse sea salt and freshly ground white pepper to taste

Partly peel the potatoes, leaving some of the skin on so they look almost striped – this adds texture, color, and nutrient value.  Cut the potatoes into 2-inch cubes.  Place in a large saucepan and cover with cold water.  Bring to a boil on high heat, then reduce, or until the potatoes are fork tender.  In the meantime, warm the milk in a microwave. Drain the potatoes in a colander and return to the saucepan.  Add the warm milk, softened butter, and sour cream and season to taste with salt and pepper, then mash with a potato masher.

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