|Photo: Chunks of crisp-crusted meatloaf and stir-fried cabbage|
Ree's bacon-draped version is popular, but I'd rather enjoy the bacon by itself. Alton's ketchup-glazed crust doesn't tempt me. Nigella stuffs her meatloaf with hard boiled eggs and wraps it with bacon; mmmm, no thank you, that's a casserole not a meatloaf. A Marcella Rosene recipe for "Brown-Bottom Meat Loaf" (Pasta & Co. By Request, 1991), might have spoiled me for other versions. I occasionally tweak the original to reflect RL's input or what's available in the galley, but I never stray far from the original. Today's version omitted the usual minced carrots, substituted barbecue sauce for ketchup and swapped milk for half and half. No drastic differences here, no reason to mess around with a good recipe.
It's all about meatloaf's Big 3: the flavor, the texture and the crust, a really crisp browned crust. A hot oven and a cast iron skillet will produce the best crust, yielding a meatloaf with a brown bottom and firm, structured sides. A quick flash under the oven broiler takes care of crisping up the top a bit.
I can practice restraint when dining in public and use knife and fork plus my very best table manners, but at home I'll pinch off nibbles of crispy, browned crust, one after another. I love those crunchy edges and tend to ignore the soft, flavorful middle - at least until I visualize a sandwich. A cold meatloaf sandwich with an inch-thick slice of meat, slathered with grainy yellow mustard and creamy horseradish, topped with dill pickle slices and layered between dark rye bread, just might be more satisfying than a generous serving of meatloaf fresh from the oven. Maybe. It's a close contest.
Tonight, mindful of portion control, I covered my small plate with a mound of stir-fried cabbage with onion and fennel seed, plus two puny chunks of delicious, well-seasoned, crispy-crusted meatloaf. Such restraint... RL went for seconds. Now I'll dream about cold meatloaf sandwiches until lunchtime tomorrow.
|Photo: Iron Skillet Meatloaf - minus one nibble of a crusty edge|
Iron Skillet Brown Bottom Meat Loaf
inspired by a recipe in Pasta &Company by Request
1/2 cup onion, small dice
1/3 cup jalapeño or poblano pepper, minced
1/3 cup celery, small dice
2 fat cloves garlic, pressed
2 eggs, beaten
1/4 cup barbecue sauce
1/4 cup whole milk
3/4 tsp ground cumin
3/4 tsp each salt and black pepper
1/8 tsp chipotle or ancho chile powder
1/4 tsp sweet, smoked paprika (pimenton)
1/8 tsp nutmeg
1 pound ground beef
1/2 pound pork sausage
1/3 cup bread crumbs
10-inch cast iron skillet, well seasoned
Soften the diced onion, pepper, celery and garlic in a covered dish in the microwave OR in the skillet with a bit of butter. Remove and let cool.
Preheat oven to 375.
In large bowl, beat together thoroughly the eggs, barbecue sauce, milk, cumin, salt, black pepper, chipotle powder, smoked paprika and nutmeg. Add beef, pork sausage & bread crumbs. Knead together by hand until well incorporated. Add the cooled vegetable mixture and blend thoroughly.
Pack meat mixture into a compact round with a flattened top, slightly smaller than the cast iron cooking skillet. That way you can easily lift the loaf out of the drippings to serve. (OR you could use a standard loaf pan or several small loaf pans though the crust wouldn't be the same. Muffin tins would work for individual servings, but sandwich options would be difficult. Adjust cooking time as needed.)
Either way, bake on a center oven rack at 375 degrees F. for 50 to 55 minutes, or until cooked through and the drippings run clear. When meat loaf is done, remove from oven and drain off the drippings. I like to return the skillet to the oven, move the rack up to the upper third and broil the meatloaf for a minute or two until the top crisps up a bit (optional).
Let stand for several minutes to firm up. Slice wedges or divide in half and slice off straight pieces from center to edge. Serve and enjoy.