May 2017 – sharonleestable.com

For years, I tried to come up with an acceptable meatloaf…..my husband John’s favorite comfort food. I failed.

My original attempts were based on a basic cookbook recipe and tips from my mother (who made fabulous meatloaf but never relied on a recipe).

I had the basics right. I used ground beef and/or ground pork, chopped onion, chopped celery, crumbs of some sort, a squirt or two of ketchup and an egg to hold it together. But my meatloaf was consistently bland.

A decade later it finally occurred to me to ask my mother what I could be doing wrong.

“Did you add the grape jelly?” she asked.

Flabbergasted, I wondered if I’d heard her correctly but took her suggestion to heart. I didn’t have any grape jelly but added a teaspoon of sugar to my next meatloaf with amazingly good results. The sugar balanced the other ingredients.

I next copied the technique of sauteing the chopped veggies before adding them to the meat from a local chef. The recipe I ended up with for “savory” rather than sweet meat loaf follows.

It’s simple to make though I add many herbs and spices. You’ll note that this meatloaf is not coated with a tomato-based sauce because it’s delicious without.

Sharon Lee’s Savory Meatloaf

(Serves 4)

1-1/2 or 2 pounds ground beef (or half ground beef and half ground pork)

Bread crumbs – Two handfuls (Grind my own but can be purchased)

Chopped onion (equivalent to two tablespoons)

Chopped green pepper ( equivalent to two tablespoons)

Chopped celery (equivalent to two tablespoons)

Two or three dashes of salt from shaker

1 teaspoon sugar

Fresh or dried oregano, thyme, rosemary, and parsley

Pinch of cayenne pepper

Dash of poultry seasoning

Dash of onion powder

Two or three dashes Worcestershire Sauce

Two or three dashes Soy Sauce

1 egg

2 dollops of ketchup

First, find a large bowl or pan to mix the ingredients in (I use an old sheet pan). Arrange the ground meat in the pan. Add two handfuls of breadcrumbs. Chop the onions, peppers and celery.

Next, saute the onions separately in some olive oil. When translucent add them to the meat and breadcrumbs. Add a bit more olive oil to the pan. Saute the green peppers and add them to the meat mixture. Saute the celery and add it as well.

Add seasonings beginning with two shakes of salt (or to your taste). Next add the all-important teaspoon of sugar and your favorite herbs. I like oregano, thyme, rosemary and parsley. If fresh, strip from stems. If dried, rub pinch or two between your fingers to release the oils.

For great flavor, add a pinch of cayenne, a pinch of poultry seasoning and a pinch of onion powder followed by two dashes of Worcestershire Sauce and two dashes of soy sauce.

Finish by adding one egg and two dollops of ketchup. Then mix everything together with your hands.

Move the meat mixture to a loaf pan. Place in the oven and bake at 350 degrees for one hour.

Half way through cooking, pour off accumulated fat. Place back in the oven until the meat loaf appears firm and the top is nicely browned.

You can bake potatoes along with the meatloaf for an easy meal or prepare the easy-to-make turmeric rice. (Recipe below.)

Turmeric Rice

1 cup white rice

1 clove garlic smashed and chopped

1 teaspoon roughly diced onion

2 tablespoons diced red pepper

2 tablespoons diced mushrooms

2 cups water

1 teaspoon salt

Quarter teaspoon of turmeric (or more according to your taste)

Add rice to saucepan and rinse several times until water runs clear. Drain rice and press toward side of saucepan. Add olive oil and saute garlic, onion and red pepper and fold the rice into the oil with the veggies. Add the mushrooms followed by the 2 cups of water and teaspoon of salt. Bring to a boil. Then lower the heat and simmer until the water has evaporated and the rice is done.

Month: May 2017

Anyone for a cookie? Betcha can’t eat just one.

Savory Meatloaf – Skip The Jelly

Sharon Lee’s Savory Meatloaf

Turmeric Rice