Make room for meatloaf

CorrespondentMarch 15, 2009 

  • 1/3 cup sour cream

    2 tablespoons water

    2 tablespoons red wine

    1 tablespoon steak sauce

    1/4 cup chopped flat leaf parsley

    1 (1.4-ounce) package of Knorr French onion mix

    1 pound lean ground beef (pasture-raised adds flavor)

    1 pound ground pork (pasture-raised adds flavor)

    1 tablespoon or to taste prepared horseradish, drained

    About 1/2 cup Worcestershire sauce

    Preheat oven to 350 degrees.

    In a large mixing bowl, whisk the sour cream, water, red wine, steak sauce, parsley and soup mix together. Using your hands, work in the meats until the mixture holds together. Line a baking dish with nonstick foil. Place the meat mixture in the dish and shape into a log, about 11 inches long but more important, keep it about 2 inches thick.

    Place the meatloaf in the oven and cook for 30 minutes. Meanwhile, mix the horseradish and Worcestershire sauce together and reserve. Baste with any juices and cook an additional 45 minutes or until an instant-read thermometer hits 150 degrees. Remove meatloaf from oven and let sit for 5 minutes before slicing. Good warm or at room temperature. Serve with the sauce.

    To grill leftovers, brush the slices with oil. Place on a hot grill and cook 2 to 3 minutes per side or until heated through. Serve with the sauce or a spicy relish.

    Makes 6 servings.

    Per serving: calories

    , 409; fats, 28 grams (61% of calories); cholesterol, 107 milligrams, carbohydrate, 10 grams; fiber, 1 gram; protein, 28 grams; sodium, 891 milligrams; sugar, 4 grams

I'm not normally a creature of habit in any restaurant. I like to eat through a menu, try everything a chef has to offer.

It's not because I'm judging the place the way restaurant critic Greg Cox does. It is as much curiosity as anything.

However food writers are all thought of as restaurant critics, so when I recommend a place, I want to be fairly certain that the food is good top to bottom. So I joyfully eat everything and rarely order the same thing twice.

The one exception is the grilled meatloaf served for lunch (only lunch) at 18 Seaboard in Raleigh. I've tried to order other things and will gladly eat off your plate, but I love the meatloaf perched atop goat cheese mashed potatoes and a side of garlicky greens and vessel of homemade Worcestershire sauce for dipping. With a starter of perfectly fried oysters to share, it's darn good, simple, sophisticated eating.

Meatloaf has endured many food trends and continues to delight us -- if we remember to cook it. The days of "It's Tuesday. It must be meatloaf" may be past.

Meatloaf can be a delightful inexpensive meal and might just be perfect for the days ahead, whether they are filled with winter's last fling or spring's welcome heat. It is definitely a grand leftover to have now with daylight-saving time. Nothing is much better than a meatloaf sandwich with a green tomato chutney or spicy chow-chow, and it would be a welcome addition to March Madness gatherings starting this week.

This recipe from my dear friend Verla Gabriel is not the ketchup-laced meatloaf many of us know. She has passed but she left me with recipes that seem difficult yet aren't. the recipes are full of flavor and sophistication.

I love this recipe straight from the oven, and it makes a killer sandwich, especially when you use the trick of 18 Seaboard chef Jason Smith and grill a slice. I love the added boldness that 18 Seaboard's homemade Worcestershire sauce delivers.

This recipe uses a blend of beef and pork but is successful with just beef; however, you will need to cut your cooking time by 15 minutes. You can also stretch this meatloaf with the addition of cracker or bread crumbs.

The Knorr soup mix is important. It is not as intense as other brands, which allows all the flavors of the meatloaf to shine. The wine can be replaced by all water and the sour cream can be low- or no fat. I also enjoy making this dish with pasture-raised ground beef and pork for the added flavor, but they not necessary.

Maybe it's time for Tuesday Night meatloaf again. I think this recipe will convince you.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service