Meatloaf - The First in an Erstwhile Series of American Classics

I know, it seems like all we’ve been writing about recently is traditional American foods: Tex-Mex, Cajun and now this – Meatloaf!
I have a good excuse though. I am reviewing the Desperate Housewives Cookbook and this recipe (from Lynettes section) happened to coincide, quite conveniently, with ingredients I have in the house. My husband has a pathological fear of running out of Minced Beef (or, as it will be referred to in the following post to avoid repetition: ground beef and hamburger). He feels that whilst there is beef in the house, he is immune to nuclear war, terrorist attacks and poorly organised barbeques. This means then that we had, at last count, five packs of minced beef in our freezer. Five!
So, one pack was whisked out with the rapidity and cunning of a cheetah hunting a gazelle, by myself yesterday morning. I fully expect it to be replaced, with undue urgency, before the week is out.
Actually, if Paul wants his minced beef stash to be utilised at all, he prefers it so be turned into:
a) Cheeseburgers or, if we have no burger buns, Patty Melts
b) Lasagne
c) Chilli
d) Meatloaf
e) Tacos
This seems like a fairly comprehensive rundown of a 1950s American cookbook hamburger section to me. Understandably so. Ground Beef is an indispensable ingredient for any busy cook to have in the freezer. There is always a quick dinner at your fingertips.
Meatloaf is such a recipe. Fast, tasty and with the promise of leftovers that can be served between two slices of plastic white bread, it is the modern woman’s dream dish. Forget snobbery. Meatloaf isn’t glamorous. It isn’t sexy. It won’t ignite a spark on Valentines Day. It just tastes good and, well, homely. Consider it the American Shepherds Pie.
Because I was testing the recipes from a cookbook, I had to maintain the purity of the original recipe to a certain degree, however this is quite difficult for me so I made a few tiny alterations which I feel elevate the humble Meatloaf from good to superlative.
The original recipe states that you must add raw chopped carrot and spring onion to the raw hamburger but I hate that unexpected ‘cruunnch’ of raw carrot in an otherwise mellow dish so I sautéed the carrot (along with some celery that I threw in for extra depth, and half a red pepper left over from Pauls Jambalaya), left it to cool and then added it to the beef. I also used some finely diced Chorizo (another half inch leftover nub from Cajun night) because I am in love with its spicy Paprika flavour.
Meatloaf is a dish that can be tweaked to suit your cupboards: you can add some fresh diced chilli and salsa to give it a memory of Mexico (OK, so that may sound overly hopeful but...), some Tumeric, Cumin and Coriander and use Minced Lamb to give it a Middle Eastern feel or just add some sautéed mushrooms and some rice if you only have a little of hamburger.
This recipe though gets its thoroughly British seasoning from Worcestershire Sauce, Dijon Mustard and Dried Thyme, lubricated with some Tomato Puree (or I used Passata, yet another leftover).
So, including the chopping and sautéing of the vegetables, the whole dish took less than half an hour to prepare. Another half hour or so to cook and you have supper on the table within an hour!
MEATLOAF serves 2-4 depending on hunger/greed and desire for leftovers
Ingredients:
1Lb Minced Beef (at least 85% lean)
1/2 Cup Breadcrumbs
1 Egg Beaten
Half a stick Celery, finely chopped
Half a Carrot, peeled and Finely Chopped
2 Spring Onions, chopped
20g Chorizo (optional) cut into small cubes
1/2 Teaspoon Dried Thyme
1 and Half Tablespoons Worcestershire Sauce
1 and Half Tablespoons Dijon Mustard
1 Teaspoon Salt
2 Tablespoons Tomato Puree or Passata or Ketchup at a pinch
Olive Oil
Pepper to taste
METHOD:
Preheat the oven to 175c.
Put your raw mince into a large mixing bowl.
In a frying pan, gently heat the olive oil (a tablespoon or so should do), and lightly saute the carrot, celery and spring onion, taking care not to colour them, you just want to soften them and to lose than crunch. Alternatively, if you enjoy them a bit rawer, then omit this step.
Add the Chorizo to the vegetables if using and cook for a couple more minutes. Leave aside to cool for a couple of minutes.
Meanwhile, whisk up the egg, Worcestershire Sauce, Mustard, Thyme, Tomato Puree and Seasoning. It will go from a being a psychedelic red and yellow swirl to a gungy beige colour. This mixture will not only season the meatloaf but also help keep it moist and firm.
Once the vegetable/chorizo mixture has cooled down, stir into the mince along with the breadcrumbs. It is easier to use your hands to ensure that it is all stippled throughout the meat.
Pour over the seasoned egg mixture and again, mix with your hands to ensure thorough distribution.
Pour into a 1Lb Loaf Tin or mould into a rough loaf shape on a baking sheet.
Bake for between 30-45 minutes, until it starts to come away from the edge of the dish and the raw look has gone. It may start to brown around the edges - this is the best bit!
Serve with mashed potatoes, peas and ketchup, or, more traditionally, buttered noodles.

n.b. Paul wanted me to call this post: I Will Do Anything For Meatloaf...But I Won't Eat That...