{"id":278,"date":"2007-09-23T10:34:29","date_gmt":"2007-09-23T10:34:29","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/09\/23\/meat-loaf\/"},"modified":"2023-01-06T14:48:42","modified_gmt":"2023-01-06T14:48:42","slug":"meat-loaf","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/meat-loaf\/","title":{"rendered":"Meat Loaf"},"content":{"rendered":"

Rule #1: Mess around with people’s childhood favorites at your own risk. No matter how wonderful and elegant you think it is, they’ll just wish it was like Mom used to make.<\/p>\n

I rarely follow recipes and I hate using canned or prepackaged ingredients. As a result, it’s hard to easily duplicate certain flavors. The results can be “too sweet” or “too crumbly”, etc.<\/p>\n

So, it was with all in the back of my mind (and front and center since Kim was\u00a0right next too me warning me all the way…) that I decided to take the plunge and risk the abuse one more time.<\/p>\n

We are getting more tomatoes than I can easily use from\u00a0our farm share. I needed to do something with them before\u00a0they went bad. This is a great way to use up a few and eliminate can #1, tomato sauce.<\/p>\n

The rest is basic, basic ingredients. This is a wonderful, hearty meal. It is the ideal comfort food. And wonder of wonders it went over perfectly. I nailed the flavors spot on. The important thing here was to salt everything as I went. There is a lot of natural sweetness in all of the ingredients, this needed to be balanced out. The last trick was to use a lot of eggs. You really want the loaf to hold together well. The egg is the binder.<\/p>\n

This was a hit. Remember mash potatoes make the meal. Don’t serve meatloaf without them.<\/p>\n

Ingredients:
\n<\/strong>6 plum tomatoes (or 2 cups of chopped tomatoes)
\n1 tsp olive oil
\n2 cups diced onion
\n1 cup diced carrot
\n1 diced Hungarian wax pepper (or other pepper)
\n1 clove of minced garlic
\n1\/4 chopped parsley
\n2 tbsp olive oil
\n1.75 lbs ground beef
\n1 cup rolled “instant” oats
\nabout 1\/4 cup ketchup
\nsalt and pepper to taste<\/p>\n

Serves 6-8<\/p>\n

Directions:
\n<\/strong>1. Preheat oven to 400F. Peel the tomatoes. This time I scorched them over the gas burners. You can also blanch them and dip in ice water. Either works.
\n<\/a>\u00a0<\/a><\/p>\n

2. Quarter tomatoes place in a pan with a little olive oil. Heat over medium heat until reduced to a sauce, stirring occasionally (about 15 minutes). Salt to taste. Set aside too cool.
\n<\/a>\u00a0<\/a><\/p>\n

3.\u00a0Cut up\u00a0vegetables.
\n<\/a>\u00a0<\/a><\/p>\n

4. Heat 2 tbsp olive oil over medium heat until smoking. Add onion and carrots. Stir frequently. Cook for about 5 minutes. Add garlic, peppers, and parsley and cook for another 2 minutes. Remove from heat and place in a large bowl to cool.
\n<\/a>\u00a0<\/a><\/p>\n

5. Mix tomatoes into onion vegetable mixture. Salt and pepper to taste.
\n<\/a><\/p>\n

6. Fold meat, oats, eggs, salt and pepper\u00a0into vegetable sauce until well mixed.
\n<\/a>\u00a0<\/a><\/p>\n

7. Place meat mixture onto a cookie sheet lined with foil (to ease cleaning). Form mixture into a loaf about 2 inches thick. Cover generously with ketchup.
\n<\/a><\/p>\n

8. Place loaf in the oven and roast for about 45 minutes until temperature of the meat reaches about 150F.
\n<\/a><\/p>\n

9. Turn on the broiler and broil the meat loaf until well browned, about 5 minutes.
\n<\/a><\/p>\n

10. Allow to cool for about 5 minutes. Slice into thick slices and serve.
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

Rule #1: Mess around with people’s childhood favorites at your own risk. No matter how wonderful and elegant you think it is, they’ll just wish it was like Mom used to make. I rarely follow recipes and I hate using canned or prepackaged ingredients. As a result, it’s hard to easily duplicate certain flavors. The …<\/p>\n","protected":false},"author":1,"featured_media":289,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":12,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":"","jetpack_post_was_ever_published":false},"categories":[169],"tags":[74],"class_list":["post-278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","tag-beef"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/09\/100_4836.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=278"}],"version-history":[{"count":2,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/278\/revisions"}],"predecessor-version":[{"id":637,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/278\/revisions\/637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/289"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}