Meat Loaf Wars

Hello Everyone

A few weeks ago I received a phone call from my friend John. You've heard of him before, he is my fellow epicurean in San Francisco. He was calling to tell me that he would be visiting New York and that we MUST make food together.

On the day we decided to cook we had no idea what we wanted to make. It was cold day in the city and as we made our way through the Chelsea Market we decided that we needed some home style cooking to warm our bellies. We settled on meatloaf, but not just any old meatloaf. This one would be special and include pork, veal, beef, Moroccan olives, Panko Bread Crumbs (1) fresh herbs.

John and I were discussing the meatloaf and I told him about my mother's recipe. He turned his nose in the air. See, John is a purist and the thought of using anything that isn't from a land far away or made in the comfort of your own kitchen is blasphemy in his eyes. I must tell all of you however that my mom has never been wrong when it comes to food and its preparation. Her recipe may be simple, but it tastes delicious and even better the following day.

I hope that you enjoy this week's edition of RecipePhile. And remember, if you have any ideas, recipes or opinions, please send them my way.

Have a great week.

Michael
"Always remember that food is about more than eating...it is about thinking, buying, preparing, enjoying and most importantly... sharing."

John's and Michael's Fancy Meatloaf
This recipe takes some time to prepare, but the final result is absolutely delicious.

1 pound each of ground pork, veal and sirloin
2 cups Panko bread crumbs
3 eggs
1 cup chopped Moroccan Olives
4 tablespoons chopped fresh thyme and oregano
4 tbsp butter
4 medium shallots chopped
2 cloves of garlic chopped
Kosher salt
Freshly ground black pepper

Start by caramelizing the garlic and shallots. Melt butter in a saute pan, add shallots and garlic and caramelize (this should take about 30-40 minutes).

As shallots and garlic are cooking, place remaining ingredients into a large bowl and mix well. Once shallots and garlic have caramelized, let cool and add to meat mixture. Mix again until all ingredients are evenly combined. Form a loaf in a Pyrex baking dish (2) and bake at 350 degrees for 45 minutes to 1 hour.

Serve with a rich brown gravy and save the leftovers for sandwiches the next day.

Mom's Meatloaf

1 pound of ground sirloin
1/2 pound each of ground veal and pork
2 pieces of white bread soaked in milk
2 eggs
1 packet of French onion soup
3 tbsp Heinz Ketchup (3)
Freshly ground black pepper

Combine all of the ingredients into a large mixing bowl and mix well making sure that the bread has separated and is evenly distributed. Form a loaf in a Pyrex baking dish and bake at 350 degrees for 45 minutes to 1 hour.

For all of you New Yorkers, this is a meat lovers home away from home. They have the finest quality meats and just about anything you are looking for and if they don't have it, they will order it for you.

FoodNoteworthies
(1) Panko Bread Crumbs -- John swears by these bread crumbs. He tells me that they are especially good with seafood, stay crisp longer, and are considered better than ordinary bread crumbs. I have only had them in meatloaf and I must say that they were pretty good. If you cannot find them at a local grocery store or Asian market you can buy them online.

(2) My mother has always used a Pyrex baking dish for her meatloaf. Some people use a bread pan, but I agree with my mom on this one. You get a crispier and more delicious meatloaf when it cooks in a Pyrex baking dish and nothing is touching the sides of the meatloaf.

(3) It goes without saying -- Heinz is the best. Anything else is unacceptable and I am not only saying that because I am from Pittsburgh. www.heinz.com.