Monday, November 14, 2016

Individual Meatloaves


 I spent all day yesterday cooking for my two kids and their significant others.  I made them french bread, Reuben sandwiches, Scotch eggs and their favorite meatloaf dinner.  They all work so hard and long hours and I like them having some good food to eat when they get home after work.  All they have to do is warm it up.

 I started by making a rich gravy which always makes everything better. 

 It's a good way to clean out your vegetable bin too.  I used celery, celeriac, parsnips, turnips, carrots, garlic and onions.  Cook them in a few tablespoons of olive oil until they form a brown crust.

 Add 1 cup of a hearty red wine.  Stir to de-glaze the pan.
Sprinkle about 1/3 cup of flour and stir for 2 minutes.

 Add some herbs...thyme, sage, rosemary and bay leaves.  Add 6-8 cups of beef stock depending on how thick you want the gravy.  I used 8 cups.  Bring it to a low boil until you see it start to thicken and then turn it down to a simmer.

After about 30 minutes, strain it and add salt and pepper to taste and some diced fresh parsley.                 
 For the meatloaves I mixed 1 cup of cracker crumbs with 2 pounds of ground beef and 1 pound of ground pork.  Add fresh parsley, 4 eggs, 8 pieces of crumbled cooked bacon, 1/2 cup of milk, a sauteed onion and 1 diced sauteed green pepper.  Salt and pepper to taste.  Cook a small piece and add additional flavors as needed.

 I formed them using metal rings and then wrapped them in thin sliced bacon.  Cook them at 350 degrees until the internal temperature reaches 165 degrees.

 I also made a bechemal sauce .

 To make creamed spinach.

I ladled gravy into a bowl, floated a piece of garlic toast on it, topped it with a mini meatloaf then some creamy mashed potatoes topped with a scoop of creamed spinach.  I added butter roasted carrots on the side.  Comfort food at it's best!