M. Andrew Gordon

The Layered Meatloaf

In Beef, Main Dish, Side Dishes on December 8, 2009 at 7:43 pm

This is an ostentatious presentation of a meatloaf, that venerable brick of meat that has die-hard followers and fanatic disbelievers.  Myself; firmly in the category of loving a good a meatloaf.  I stress good because meatloaf can suffer horribly if it is made poorly.  And I apologize, Mom, but the old adage about loving only mom’s meatloaf does not hold true.  There are other good meatloaves out there beside yours.

This could be made in a traditional manner but of course the cooking time would have to be longer to compensate for the density.  And oddly enough, while all my attempts at layer cakes have failed miserably, this was pretty easy to assemble.  But if going traditional, the blue cheese and cheddar spiked mashed potatoes would not be the worst thing you could serve along side the meatloaf.

  • 1 tablespoon olive oil
  • 1 white onion
  • 1 lb pork
  • 1 ½ lb beef
  • 2 tablespoons butter, melted
  • ¾ cup bread crumbs
  • 1 cup milk
  • 1 whole egg
  • 1 egg yolk
  • ½ teaspoon thai chile paste
  • 1 teaspoon grated horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chile powder
  • ½ teaspoon cinnamon
  • 2 teaspoons chopped rosemary
  • 3 russet potatoes
  • ½ cup blue cheese
  • ½ cup cheddar
  • ½ cup milk, or more to taste
  • 2 tablespoons butter
  • 8 strips bacon, crumbled
  • ½ red onion, thinly sliced
  • ¾ lb oyster mushroom, sliced
  • ½ lb cremini mushroom
  • 2 cans cannellini beans
  • ¾ cup chicken stock
  • 1 head garlic
  1. In medium skillet over low heat, sweat onions until very soft.  Be careful not to brown.
  2. Grind meats or if using pre-ground, mix together in large bowl.  In separate small bowl, combine melted butter, bread crumbs, and milk.  Let stand for 5 minutes.  In separate bowl, combine egg, yolk, chile paste, horseradish, mustard, chile powder, cinnamon, and chopped rosemary and whisk until well-mixed.
  3. Preheat oven to 350°F.  Combine the milk mixture and the egg mixture and pour over meat.  Using hands, work mixture until even, being careful not to overwork.  In lightly oiled cookie sheet, spread mixture into a thin, even layer.  Bake for 20 minutes.
  4. When cooled enough to handle, cut meatloaf into four even rectangles.  Move one rectangle to a clean baking sheet.  Spread the Mashed Potatoes on the top in a ¼ inch thick layer.  Place another layer on top and spread the Mashed Potatoes and bacon.  Repeat until you have four pieces stacked.  Spread the top with a thicker layer of mashed potatoes and sprinkle remaining bacon.  Bake for 10 minutes.  Optional, broil top until golden.

To make Mashed Potatoes

  1. Preheat oven to 350°F.  Prick potatoes with fork all over and roast potatoes for approximately 75 minutes until soft.
  2. When cool enough to handle, cut in half and scoop flesh into medium pan.  Add butter, milk, and cheeses and mash until mixture is smooth and even.

To make Mushroom Bean Puree

  1. In large skillet, heat olive oil at medium heat.  Cook red onion until soft, about six minutes and add mushrooms.  Continue to cook for ten minutes.
  2. In food processor, combine one can of beans and roasted garlic.  Turn machine on and pour in stock until mixture is smooth.  Pour over mushrooms in skillet and add the additional can of beans.  Heat through and season with salt and pepper.
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  1. I am a big meatloaf fan and this looks awesome! In your Mom’s defense, I have had her meatloaf and it is quite delicious also. Was there a beverage pairing for this? Maybe a nice IPA? Or was it more spicy than a traditional meatloaf and you went for something like a porter?

  2. Yeah, you’re right. Mom does make good meatloaf. Sadly, there was no beverage pairing with this. I’m going to have to start calling you when I am planning a dinner so I can get your beer pairing thoughts.

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