quote:Originally posted by morningglory quote:Originally posted by Lucky Bishop
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br]In fact, when I make Salisbury steak myself these days, I just take AB's meatloaf recipe --
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AB's meatloaf recipe? Can you share that one? TIA.
This is my slightly altered version of it, which I make so often that I'm writing this down from memory:
36 ounces (2.25 lbs) ground beef
6 oz (by weight) dry bread crumbs
1 carrot
1 onion
1/2 green pepper
2 cloves garlic
1 teaspoon dried thyme
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 1/2 teaspoons salt
1 egg
1. Mix bread crumbs and spices in large bowl.
2. Puree carrot, onion, green pepper and garlic in food processor until very finely chopped. It's going to turn almost into a vegetable slurry. Add to bread crumbs.
3. Add ground beef and egg and mix gently with hands until it's a homogenous mass.
4. Spray a loaf pan with Pam or the like, then pack the meat firmly into the pan.
5. THIS PART'S IMPORTANT: Invert the loaf pan onto a half-sheet pan or other baking sheet with a lip and unmold the meatloaf onto the baking sheet. Cooking the loaf in the loaf pan doesn't give the fat anywhere to render out from, and it makes the loaf greasy.
6. Bake at 350 until the internal temperature reaches 155 -- because I do this with a probe thermometer, I have no idea how long that takes. Maybe an hour? I really have no idea.
6a. ALSO IMPORTANT: After ten minutes of baking, brush the loaf with a mixture of the following:
1/2 cup ketchup
1 teaspoon honey
1 teaspoon Worcestershire sauce
1 tablespoon cumin
a few drops of Tabasco
7. Let rest for about ten minutes, slice and serve.
VARIATIONS:
Instead of the glaze, I sometimes serve the meatloaf with a creole sauce that you spoon over the slices:
1 can diced tomatoes in sauce
1 onion, chopped
1 green pepper, chopped
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon marjoram
Saute onion and green pepper in a little olive oil until lightly browned. Add other ingredients and cook over low heat until reduced by half.
And the aforementioned Salisbury steak variation.
1-3. as above
4. Form mixture into 6-8 fairly thick patties. Dredge patties lightly in flour seasoned with either Penzey's Ozark blend or a mixture of salt, pepper, and just a little bit of nutmeg.
5. Fry over medium heat in about a tablespoon of oil until cooked through. Move to serving platter and keep warm.
6. Add 12 ounces sliced mushrooms and 1 onion, chopped, to hot pan and saute until lightly browned. Remove mushrooms and onion.
7. Deglaze pan with a little vermouth if you've got it, beef stock if you don't. Still over medium heat, add about 2 tablespoons each butter and flour and whisk until smooth and lightly browned, about two minutes. Add 2 cups beef stock slowly, whisking until smooth. Boil gently one minute. Return onions and mushrooms to pan, and taste. Add salt or pepper if necessary but they probably won't be. Serve gravy over patties, with mashed potatoes or buttered noodles.
