Meatloaf Mania

Recently I have been on a meatloaf kick.  Tonight I made a meatloaf bundt.  The base is the traditional carrots, onion, and celery minced with rye bread and eggs and folded into ground beef and pork.  Unfortunately veal was not available at our local market today.  Had it been, I certainly would have included it.  I spiked the loaf with some ketchup, soy sauce, dill pickle enriched mustard and minced pickled jalapenos.  I lined the bundt pan with sliced prosciutto, filled it with the meatloaf mixture, and baked the loaf at 400 degrees Fahrenheit for an hour.  I made a quick sauce with ketchup, smoked balsamic, more of that mustard relish and a few dashes of Tabasco.  And who wants meatloaf without mashed potatoes?  Certainly not me.  I boiled the potatoes with a few cloves of garlic and then put them through a ricer.   I added more than enough butter and a splash of hot milk.  A drizzle of truffle oil and a dash of cayenne rounded out the seasoning. Meatloaf and mashed potatoes, the perfect Sunday night supper.

And now I am full.

Comments

[simon]

It's 2:45am on Sunday night, no Monday morning. I've had two dinners tonight. And now I wish I could have a third.

[Julia Inestroza]

That is the most beautiful meatloaf I have ever seen. Yum!

[Maggi]

Hmmm. Did the meatloaf cook any quicker in the bundt pan? Ya know by way of conduction with the middle metal tube? I too like meatloaf and make quite a few varieties (Southwest, Asian style, Italian etc.) but I hate how I usually have to make it on a weekend because it just takes so darned long to cook unless I make it in a muffin pan. But then I have meat 'muffins' gak!

[Angela]

Now THAT'S my idea of a Sunday dinner. Great idea to cook it in a bundt pan. Makes for a nice photo too.

[mike]

yah, i was also wondering about the bundt...what was the thought process behind it?