Monday, July 07, 2008


I make this meatloaf dinner almost every week during the winter.  People in the know (such as my moms and Deidre) will recognize this as a recipe from The New Best Recipe book, great as a cookbook and highly informational as well.  It took some experimenting to get the potatoes ready before the meatloaf cools because they cook at a higher temperature, and turning up the oven with the meatloaf in it makes it ooze way too much.  You'll probably have to buy a full pound of veal and of pork; just put the rest in a bag in the freezer for next time.

Mix in a small bowl and set aside:

1/2 c. ketchup

1/4 c. brown sugar

4 t. cider vinegar

Sautee in olive oil:

1 medium onion, diced

Whisk together in a large bowl:

2 eggs

1/2 t. dried thyme

1 t. salt

1/2 t. ground pepper

2 t. Dijon mustard

2 t. Worchestershire sauce

dash hot pepper sauce

1/2 c. milk


1 pound ground beef

1/2 pound ground pork

1/2 pound ground veal

16 crushed saltine crackers

sauteed onions

1. Mix thoroughly and shape into a 9"x5" loaf on a foil-covered pan.  Your hands are all dirty already, so smear on about half of the ketchup glaze.  Bake in a 350 degree oven until thermometer registers 160 degrees.

2. While the meatloaf cooks, cut 2 pounds of red potatoes into even pieces.  Golf-ball-sized potatoes can be cut in half; cut larger potatoes into fourths or eighths.  Put into a gallon-sized bag with 2T olive oil, kosher salt, and pepper and toss to coat.  Pour potatoes onto a baking sheet and arrange in a single layer so that all potatoes have one cut side down.  Cover baking sheet tightly with foil.

3. After 44-50 minutes of baking time, add the sheet of potatoes to the oven.  When the meatloaf is done, carefully remove the foil with a potholder or tongs.  No kidding, I've steam-burned myself here, and it's no good.  Take the meatloaf out and cover it with the potato foil.  Turn the oven up to 450 and cook the potatoes for 15 minutes.

4. Using a metal spatula, scrape the potatoes off the baking sheet and flip so that each potato has the other cut side down.  Return to oven and cook 12-15 more minutes, or until skins are wrinkled.

5. To get everything done at once, use the oilve-oil bag to coat some asparagus spears.  Put the asparagus on a baking sheet and add to the oven when you flip the potatoes.  Depending on thickness, they will take 10-15 minutes to cook.

I hope you enjoy!


Elaine said...

Mmmm, yummy. That recipe is almost exactly like the one I used that I posted on my site.

I am in such awe of you. You actually manage to post your recipes. I always vow I'll do it later... take some pictures to throw up on the blog... and then forget. I am very glad you do it... comes in handy for me when I want to pilfer!

Elaine said...

Well, I finally I posted ONE recipe to my blog, thanks to insomnia. Personally, I think you and I should team and co-create our own little cooking blog.

Tammy said...

Yes, you two be sure to do that. My husband will be positively giddy. :-)