Not your Momma’s Meatloaf

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Today’s recipe comes from owner Shane Gross of The Anchor.

Not Your Momma’s Meatloaf – A Traditional Meatloaf recipe

2.5Lb Ground Beef (you can sub turkey or a pork / beef blend as well)
1 medium to large sweet yellow onion
3/4c Chili Sauce (we use Heinz)
1tsp minced garlic
1-1/2tsp dried thyme
1c Panko bread crumbs
1/2tsp Kosher salt
1/2tsp ground black pepper
2 eggs
1/2c ketchup
3TBSP brown sugar
1/2tsp nutmeg
1tsp ground mustard
Onion Straws
favorite seasoning salt (A1, Mrs. Dash, Season All, etc.)

Start with soaking thin sliced onion in buttermilk and put aside. I prefer to use the center most cuts of the large onion, cut in half and then thin sliced in to their natural crescent shapes. Dice the remaining onion for the loaf.

Mix all the ingredients for the sauce and set aside to marinade. This won’t be used until the last 15 minutes of the meatloaf cooking time to glaze the top of the loaf.

In a large mixing bowl add the meat, the remaining diced onion, garlic, thyme, salt, black pepper, and chili sauce. Work these ingredients together, once mixed create a well in the meat mixture and add the eggs and panko bread crumbs. Mix by hand thoroughly.

Press the meatloaf mixture into a regular sized bread loaf pan. Bake for 35 to 40 minutes or until 155*F at 350*, don’t forget to add the sauce towards the last 15minutes.

The onion straws can be made while the meatloaf is cooking. I tend to make a lot because people start snacking on these like potato chips and it never seems to be enough come dinner time. Heat oil in a pan, a deep fryer works best. In a bowl mix the flour and seasoning salt. We suggest 1-1/2 TBSP seasoning salt to 1c flour – you can use more or less to taste! A small handful at a time pull the soaking onion pieces out of the buttermilk and lightly squeeze to remove excess buttermilk, drop into seasoned flour, and coat. Place floured onions in a mesh strainer, lightly shake off the excess flour. Drop floured onion pieces into the fryer and use tongs or wooden chop sticks to keep them separate, fry until a nice golden brown. Remove and place on a paper towel to absorb excess grease.

Meatloaf is all about presentation. At The Anchor we like to pile it high a la mode style. A slice of toasted Texas toast or brioche topped with your favorite mashed potato recipe (mashed peas or sweet potatoes are fun as well), pile on a big scoop. Using your favorite brown gravy recipe (another area for personal taste – turkey gravy works great too!), ladle it on the pile, creating a small dimple to hold the onion straws. The onion straws are the crowning glory with its savory, crunchy texture – use as much as you want!

Link: The Anchor

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