Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy: Cajun Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos

Wednesday 15 October 2014

Cajun Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos

Cajun Meatloaf Recipe

source(google.com.pk)

ngredients

Meatloaf:

2 tablespoons olive oil

1/2 cup finely chopped onion

1 medium carrot, finely chopped

1 rib finely chopped celery

1 garlic clove, minced

1 pound ground beef

6 ounces soft Mexican chorizo, removed from casing and crumbled

1 poblano chile, roasted, peeled, and diced

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

2 eggs, well beaten

1/4 cup ketchup

1/4 cup sour cream or Mexican sour cream

1/2 cup dried bread crumbs

Salsa-Glaze:

2 medium tomatoes, cored

1/4 medium white onion

2 garlic cloves, unpeeled

1 to 3 serrano chiles

1/4 cup brown sugar

1 canned chipotle chile in adobo sauce, minced

1 tablespoon yellow mustard

Kosher salt

Directions

Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.IIt’s not your grandma’s meatloaf, it’s better… there, I said it! I know, some of you are thinking “them’s fightin’ words” and hitting unsubscribe right now. But in all seriousness, I don’t go labeling recipes as being “best” willy-nilly. As a mater of fact, out of nearly 600 recipes, there have so far only been 3 that I’ve deemed worthy of getting the title “best”.

Sure I have a page with a few dozen of my favorite dishes on this site, but in order to get “best” in the title it has to be something unparalleled. In this case, this meatloaf is the kind of delicious that has me sneaking back to the fridge to nibble on leftovers as I write this post.

While meatloaf has legitimate ancestry stretching back to various dishes from across Europe, it didn’t become widely popular in the US until the Great Depression. Rationing made it necessary to find clever ways to stretch what little meat was available, and it’s around that time that meatloaf became as American as apple pie (which isn’t actually American at all, but that’s a topic for another post). Sadly the budget friendly, belly filling qualities of meatloaf made it perfect for school cafeterias and microwave dinners, which gave it a bum rap over the years.

The thing with meatloaf is that it’s not a solid piece of meat, which means you can season it right to the core, then adjust the richness and texture to suit your tastes. Personally I like my meat tender, moist and flavorful. To paraphrase Descartes: “I crave, therefore I make”.

Breadcrumbs and milk not only make the meatloaf tender, the milk adds moisture, while the breadcrumbs reabsorb the juices released by the meat. As for flavor, I throw everything I have in my flavor arsenal at it; this includes onions, cheese, Worcestershire sauce, soy sauce, and to top it all off, thick slices of bacon. A sweet tomato glaze on top not only helps disguise the rather unsightly log of meat, it brings a balancing sweetness to the savory meat underneath.

The other trick to making a great meatloaf is to not take the name so literally. If you make meatloaf in a loaf pan it ends up cooking in its own grease, making it soggy. By forming it into the shape of a loaf on a sheet pan, the excess fat drains away, leaving you with a moist, tender loaf that’s neither mushy nor greasy.

Serve this with mashed potatoes, and use the leftovers for meatloaf sandwiches (not that you’ll have much in the way of leftovers).

As a house-keeping note, you may have also noticed that I’ve started adding an equipment section to each post (like the one below). The idea behind the section is to demystify what equipment you’ll need to make the dish. Use the arrows to scroll through the list and mouse-over each piece of equipment to see a description of what it is. Also, if you happen to be missing a piece of equipment, I’d be much obliged if you bought it through one of these links, as the small cut of sales I get help pay for the cost of running thi

Cajun Meatloaf Recipe Meatloaf Recipe Jamie Oliver with Oatmeal Rachael Ray Paula Deen Bacon with Oats Filipino Style Easy Best with Gravy Photos