In my page, ‘A Thing Or Two’ I mentioned that my mother never used an oven. She made her very popular meatloaf in a pot. Her meatloaf was very juicy and she would surprise us with different fillings she put inside, such as boiled eggs, raisins, or vegetables which add color accents. She never used bread crumbs or grated fillers as I have here with carrots and celery. Although unsure of her exact recipe, I created my own “Mom-Inspired Recipe”.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 680 g/ 1½ lbs lean, ground beef
• 1 medium carrot
• 1 ~ 2 celery rib
• 200 g/ 7 oz/ ½ medium onion
• 2 Tbsp ketchup
• 1 tsp lemon juice
• ¼ tsp turmeric
• ½ tsp salt
• 1/8 tsp ground black pepper
• 2 small eggs
• 3 ~5 Tbsp raisins
• 3 Tbsp caramelized onion
• 1 Tbsp vegetable oil
• 1 cup hot water
• 1 bay leaf
• 2 Tbsp chopped parsley for garnish (optional)
For the sauce
• 2 Tbsp ketchup
• ½ tsp Worcestershire sauce
• 2 packets of demi-glace sauce
◊ In a food-processor, process carrots and celery (not to purée). Empty in a medium~large bowl. If vegetables render liquid, empty the liquid into a small bowl to be used later.
◊ Then, in the food processor, finely process the onion. Squeeze out as much liquid as possible and add to grated carrot and celery. Save the onion liquid to be used later. (To mold the meat and be able to lift it, the meat mixture cannot be too soft.)
◊ To the bowl with grated vegetables, add ground beef, 2 Tbsp of ketchup, lemon juice, turmeric, salt, black pepper, eggs and knead until all ingredients are well combined.
◊ Spread 45cm/ 18” sheet of plastic wrap on the counter. Put the meat mixture on the center of plastic wrap.
◊ Shape the meat to flat 15cm sq/6”sq. Spread raisins and caramelized onion and on one half side of the meat. Lifting one side of the plastic wrap, roll the meat and fold over the raisins and caramelized onion. Alternatively using the other end of the plastic wrap as well, rolling back and forth, form a loaf, tucking the sides to make sure it wouldn’t get too long
◊ In a non-stick, large/wide pot, add oil and let it heat on medium. Place the loaf in the middle of the pot. If needed, using two flat, wooden spatulas. Form the meatloaf from both sides in the pot. Put the lid on. A few minutes into the meat starting to sweat, lower heat to medium-low, add 1 cup hot water, the liquid from the vegetables, bay leaf, covered, simmer for 30 minutes.
◊ At 30 min point, if the loaf looks firm enough.. gently scrape off any foam on the top. Then, using the two flat spatulas, carefully, as if rolling the meat from one spatula to the other, turn over the loaf. If liquid is less than 1 cup, add hot water to bring to 1 cup. Covered, simmer for 30 more minutes.
◊ Transfer the meatloaf to the serving dish. To remove the scum/foam, strain the liquid through a fine-meshed sieve into a small bowl (should be at least 1 cup).
◊ Return the liquid back to the pot, add 2 Tbsp ketchup and ½ tsp Worcestershire sauce (adjust ketchup/Worcestershire ratio to your liking) or 2 packets of demi-glace sauce. On medium-high heat, stir well and bring to a boil. If there is more liquid than 1 cup, boil to condense the sauce to a desired thickness. Pour over the meatloaf. Garnish with chopped parsley for color and serve.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?