Sunday, April 12, 2009

Mixed Meat Loaf with Mushroom Gravy and Scallopped Celeriac

Mixed Meatloaf

I don't think I've made meatloaf in years but tonight I totally wanted it, plus I really liked the idea of meatloaf sandwiches for tomorrow. When I was a kid I hated meatloaf, it was suspicious looking, and always contained unidentifiable items but as my palette grew so did my taste for meatloaf. This recipe is not your mom's typical dry meatloaf with Lipton's Onion soup (sorry Mom) its a bit more complex and definitely won't be dry.

2lbs mixed ground meat (extra lean beef, veal, pork, lamb, moose) use 2 or more kinds. Today I used extra lean gr beef, pork and veal in about equal portions.

2 finely minced shallots
2 finely minced jalapenos
4 cloves crushed garlic
2 eggs lightly beaten
1 1/2 cups fine bread crumbs
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1/2 cup red wine
1 tsp kosher salt
1/2 tsp fresh ground pepper

Preheat oven to 350, grease loaf pan with a spray of Pam. Prep ingredients and then throw them all into a large mixing bowl. Wash your hands and prepare to get dirty, the only way to really mix everything together is to use your hands. Get in there and work the meat until it's all mixed to a fairly even consistency. If to dry add a bit more wine or another egg, if to moist throw in another 1/2 cup of bread crumbs. Press firmly and pack down into loaf pan. Sprinkle with Smoked Spanish Paprika if you like, La Chinata is a very tasty brand. Bake for about a hour in 350 degree oven. The meatloaf will pull away from the sides of the pan and form a nice crust but should also have lots of juices flowing around it.

Let it cool for 10 minutes before slicing and serve with gravy.

Mushroom Gravy

This is a nice quick simple gravy

2 tbsp butter
1 cup chopped mushrooms
1 mince shallot
2 tbsp red wine
2 cups beef broth
1 tbsp flour

Saute shallot and mushrooms in butter until soft, sprinkle in flour and cook for 2 minutes to create a rue. Deglaze pan with wine and mix until a nice paste forms. Gradually add in beef broth 1/2 a cup at a time and mix well, this will prevent lumps. Once all the broth has been added simmer on low to reduce into desired thickness, about 5 to 10 minutes. Salt & pepper to taste.

Scalloped Celeriac (Celery Root)

Ian's not big on potatoes so I try to mix it up a little and celeriac is a great alternative.

1 large celery root
4 tbsp butter
2 tbsp flour
About 1 1/2 cups milk or cream
salt & pepper
cheese of your choice (Gruyere, Edam, cheddar, Parmesan are all yummy)

Trim off the outside of the celery root and clean it up until no brown is remaining. Cut into quarters and the thinly slice the root. Store the slices and the root in water to keep it from browning while you are preparing everything.

Butter a large Pyrex baking dish, the more surface area the better. Layer slices in the pan so they are overlapping. Sprinkle with salt & pepper, dust with 1 tbsp of flour and then dot with half the butter. Repeat with final layer. Then pour milk over top until top layer is almost covered.
Bake for about a hour in 350 degree oven, until the milk has evaporated and the edges are slightly golden. Top with grated cheese of your choice and return to oven until melted & bubbling.

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