Audio clip
Rob Gentry
‘Momma’s meatloaf” may be two of the most warming words in the English language.
Served with mashed potatoes and green beans, it’s the centerpiece of dinner. With a slab between two slices of bread, it’s a sandwich for lunch the next day.
Those aren’t the only variations, to be sure. Meatloaf is more versatile than many people imagine.
You can break it up into very small pieces and mix it with spaghetti sauce to serve over pasta. For that matter, you can toss leftover bits into a pot of soup.
Blue Plate Diner, one of the most ingenious meat-and-potatoes-style restaurants in town, puts a twist on all the traditional down-home dishes it serves. Meatloaf is one of the top sellers, said owner Rob Gentry. It’s so popular, it appears on the menu twice.
Served as an entree, two slices of meatloaf are topped with a brown-gravy demi-glace, made in-house, and served with a choice of two side dishes.
Made as a sandwich, sliced meatloaf is topped with caramelized onion, roasted tomatoes and shredded lettuce and served on Niedlov’s white bread.
“We make all of our meatloaf in individual meat pans, and that’s one of the things we feel like gives it the flavor it has,” Mr. Gentry said.
Hungry for meatloaf now? You can visit Blue Plate at 191 Chestnut St., or make some at home with twists on tradition.
Best Basic Meatloaf
2 pounds ground beef
1 cup soft bread crumbs
3⁄4 cup finely chopped onion
1⁄2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1⁄4 teaspoon pepper
Heat oven to 350 F. Combine all ingredients in large bowl, mixing lightly but thoroughly. Shape beef mixture into a 10- by 4-inch loaf on rack in broiler pan. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes to medium doneness (160 F) or until no longer pink in center and juices show no pink color. Let stand 10 minutes before cutting. Cut into slices. Makes 6 servings.
Variations:
n Southwest-style meatloaf — Add 1 teaspoon chili powder, 1 teaspoon ground cumin, 1⁄2 cup finely chopped red bell pepper and 1⁄2 cup frozen corn, defrosted, to meat mixture. Bake as directed. Top with 1⁄2 cup thick and chunky salsa.
n Italian-style meatloaf — Add 1 teaspoon dried basil leaves; 1⁄2 cup dried porcini mushrooms, rehydrated in cold water for 10 minutes; 1⁄4 cup sun-dried tomatoes, rehydrated in cold water for 10 minutes; and 3 tablespoons shredded Parmesan cheese to meat mixture. While meatloaf is cooling for 10 minutes, top with 1⁄2 cup marinara sauce and 1-2 tablespoons Parmesan cheese.
n Greek-style meatloaf — Add 1 teaspoon dried oregano leaves, 1⁄2 cup pitted and chopped kalamata olives and 1⁄4 cup crumbled feta cheese to meat mixture. While meatloaf is cooling for 10 minutes, top with 1⁄4 cup crumbled feta cheese and cucumber-yogurt sauce (1 cup plain yogurt, 3⁄4 cup seeded and diced cucumber, 1 minced large garlic clove, 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper combined and mixed well).
Beef Checkoff
Vegetarian Meatloaf
1 (12-ounce) package vegetarian burger crumbles
1 cup barbecue sauce, divided
1⁄2 cup chopped onion
1⁄2 cup chopped green pepper
2 cloves garlic, minced
1⁄3 cup bread crumbs with Romano cheese
1 large egg, beaten
1⁄4 teaspoon dried parsley
1⁄4 teaspoon thyme
1⁄2 teaspoon basil
Salt and fresh ground pepper, to taste
Heat oven to 325 F. Combine 1⁄2 cup barbecue sauce and all other ingredients in a bowl. Mix well. Transfer to a lightly greased 5- by 9-inch loaf pan. Bake for 45 minutes. Pour remaining 1⁄2 cup barbecue over vegetarian meatloaf, and bake an additional 15 minutes.
www.tastymeatloafrecipes.com
Barbecue Meatloaf
1⁄2 pound each ground beef, pork and turkey
1 cup milk
1⁄4 teaspoon dried basil
1 tablespoon Worcestershire sauce
1⁄4 cup chopped onion
1⁄4 cup chopped mushrooms
1⁄2 teaspoon salt
1⁄2 teaspoon fresh ground pepper
1 clove garlic, minced
3 slices white bread torn into very small pieces
1 large egg, beaten
1⁄2 cup barbecue sauce
Heat oven to 350 F. Mix all ingredients except barbecue sauce in a large bowl. Transfer mixture to a 5- by 9-inch ungreased meatloaf pan. Pour barbecue sauce over the top of the meatloaf and bake meatloaf for 11⁄4 hours or until center is no longer pink. If using a meat thermometer, the internal temperature of the meatloaf should be 180 degrees. Let meatloaf sit for 5 minutes before removing from pan to serve. Serve with additional barbecue sauce, if desired.
www.tastymeatloafrecipes.com
