There's just no way to make meatloaf look pretty, is there? Too bad.
In an attempt to make room for all the pig that I just bought, I had to pull a couple things from the freezer, among them a 3-lb sirloin tip roast from the half beeve that I split with Greta and Matt last spring. Matt is always good for going in on meat en carcasse - it's good to have coworkers and friends who give a shit about where their food comes from.
Normally, I'd never do such a thing as grind a lean cut of meat like sirloin tip roast, but I also didn't want to wait another day to roast it on the weekend, nor did I want to slice steaks off it. And I have meat coming out of my ass right now anyway, so why not a meatloaf? It's cold out, and gravy is the cure.
I ground the roast (and some ends of bacon for fat) on the coarsest grind, added an egg, a slice of stale wheat bread and a small onion (these went in the grinder, too), the last blob of gochujang and some squirts of Worcestershire sauce, some fresh thyme and parsley, some paprika and lot of salt and pepper. Mix gently and just enough - overworking makes a tough meatloaf. Form into a babyloaf shape and bake on a sheet in a 375-degree oven for about 45-60 minutes.
I never use a loaf pan to make meatloaf anymore because that juice will sit in there and boil the meat, which is not tasty. Also, when you try to cut a slice, it falls apart like loosemeats. The baking sheet technique is just way better, trust me on this.
I mashed some boiled white and russet potatoes with cream and butter, then folded in some grated cheddar because I am evidently trying to get a big, fat ass. I honestly don't know why I added cheese, I was like on autopilot or someshit.
Serve with an ice cold Coke and The Office.
Friday, January 16, 2009
Beef sirloin meatloaf with mashed potatoes and gravy
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43 comments:
If you want pretty meatloaf, cut the slices into rounds with a circle mold...or an old cat food can.
;-)
I was waiting for this post. As lovely as meatloaf gets, that's for sure.
These freezer cleaning adventures are just getting better and better!
Oh Heather, what a perfect post for the weekend. Looks scrumptious.
Cheers,
Elra
Mmmnnn...meatloaf. Grinding yr own is dedication. I grew up with the cornflakes recipe, but now chanties are the secret ingredient in my own.
Who says that isn't pretty? That is so beautiful! What are the beans?
Chhese is a great addition. We need to bulk up for winter.Nice cozy,homey dinner and evening.
That Beef sirloin meatloaf with mashed potatoes and gravy looks great!
Of course, aesthetics and notions of what one finds attractive, beautiful, or desirable are culturally constructed, however, your presentation of what many ambivalent cooks simply slap on a plate and serve smothered with salt-laced gravy—or worse, ketchup—overcomes the basic, mundane meatloaf. This one would play well in Toledo.
NC
Now that's comforting!
It was a good episode.
I love meatloaf!!! I have no idea why I don't make it more. I think it photos just fine!
We doing meatloaf tonight as well, and while it's never pretty, it's always heavenly to eat. I do mine in a glass casserole dish, tell me aboutyour cookie sheet method, and how that works with the grease.
Lastly, coke and the Office...makes everything taste awesome.
The cat food can, in the first comment, still has me giggling.
"meat coming out of my ass" coupled with that second photo...well...that was just wrong.
That plate wouldn't last long around me. Them's good vittles.
Meatloaf is a tougher subject to photo but I appreciate it enough, know enough when I see a good one.
Hope the loaf warmed your cockles!
Yum. Perfect for a dreary day. Don't you feel satisfied emptying your freezer?
wow. i thought nothing could have been better that watching michael run past a speed gun last night. but watching it with this meatloaf?! you got me!
Loosemeats!
That's so Roseanne.
Thanks for the tips on a good meatloaf Heather. I've had so many issues in the past. Looks delicious and gravy is def a cure!
Meatloaf should never look pretty. It should look like a lump of packed meat particles! It's all going to the same place anyways. But YOURS looks good!
Where's the beef gravy tips? I feel I've conquered chicken gravy (although since my husband might not agree then maybe not -- but *I* always like it). I'm not sure I would know where to start with gravy for this. Ok, that's not true. I would guess I'd start with a roux. But with chicken gravy I use the fat that dripped off the chicken then add butter if I'm short. I can't imagine using the grease off of a meatloaf to start, but maybe I'm just being prejudiced?
Hank - If I use the old cat food can, won't my meatloaf just resemble cat food? Waaiiiit. I see what you did there.
Lo - You just wait! I still have a slab of unagi, a roll of quince paste and some pandan leaves in there.
Elra - It is weekend-y, isn't it?
Finny - It's the only way, really. Especially if you want medium rare burgers that won't have shitting your guts out.
Alicia - Those are regionally inappropriate edamame, of course.
Courntey - If I'd had some green onion or roasted garlic on hand, I'da just made champs instead.
Jube - So's yer butt.
Nathan - It is in the eye of the beholder, true, and when the beholder is hungry then the standards dip a little. :)
Emily - It was pretty good on the laughs. I loved the way Andy trapped Dwight in the bushes.
Judy - It's a lot of meat, but the leftovers are so gooood.
Brittany - I emailed you all my gossip and secrets. Well not all of it. Wink.
Abba Dabba (that's a real thing, but it has a negative meaning. Don't take it personal) - Yes, I do!
Syd - Hank's a regular comedian, he is. I was hoping you'd like the "coming out of my ass" part.
El Greco - Ooh, that's a waaay better nickname! My favorite part was the vein of gochujang running through it.
Maggie - I sure do! It's really for the best, too. Too much stuff.
Heather - Well to be fair, meatloaf just makes everything better.
Brookie - It's not that much work to grind my own meat. It takes maybe 5 extra minutes (I have the nifty Kitchen Aid attachment).
Cookie - I was wondering who'd know what I was talking about! Of course it's you.
Petah - Meatloaf isn't so bad once you learn the sheet pan trick. :)
Duo Dishes - It does look like a wad of meat particles! I guess I got it right after all. :D
Kyouell - Butter and flour roux, with beef/veal stock and a couple squirts of Worcestershire. Using whole wheat flour (as I did) made for a longer simmer time to get rid of the floury taste (I hear Wondra is the shit).
Looks great! And meatloaf makes the BEST leftovers:-)
It looks beautiful to me!
Meatloaf gets NO kudos over here. But I love it. What's not to love? I like it cold too, served with chutneys and cornichons. It's like being posh and trailertrash at the same time. BTW- i do like to imagine what the word verication word today actually means. For this, it's 'Aricalti.' I'm thinking an italian white wine? thoughts?
At flippin' last - you've cooked something I can pronounce. And eat.
Can you just grate a little more cheese in there for me? There's a sweetheart.
Marc - Damn skippy, it does. A little soft bread and ketchup, some onion relish and POW. POW as in "ka-pow", not John McCain. He would make a terrible condiment.
cakeitaly - If I want I can't add my blog to your blogroll? Is that a challenge?
Amanda - Why, thanky kindly!
Leigh - Ooh, I rather like that idea. Like a white trash pâté, it is.
Sketti - I got a little carried away there for a bit, didn't I?
Hey, hey! What about the slathering of ketchup on top? ;) I'm sorry, I don't see your first point about meatloaf not being pretty, because that is looking mighty good to me. (I see the light has returned too!)
I had to watch The Office on Hulu (thanks, America) when I woke up this morning because I've been so busy! Have to get last week's SNL illegally, though :P
Did you say cojugang? (spellin's off i know.) Omg! I actually have a jar in the fridge and never now what to do with it. Meat loaf never entered my mind. Interesing...
Damn fine loaf you got there!
I think it looks awesome. (Cut it with a cat-food can? For real? HA.)
Freeform is the only way to fly. The extry caramelized outer-layer of deliciousness was my reason, but I didn't even think about the meat boiling part.
Man. I SO need the meat grinder attatchment. I've had my K-A for a decade and I still have yet to buy one.
Which makes me a twat.
Cannot be-leeeeve that I don't have Wooster sauce in my fridge. We didn't bother packing condiments when we moved up and since our budget is more whole chickens and hamburger than steaks lately I haven't missed it. I shall rectify this! Maybe throw a little horseradish in the cart at the same time. Thanks for the tip!
WOW...first time here...i will try making this with chicken as i don't eat beef.
u have a gr8 blog. so stopped by to say hi
Heather, dahling...sorry it's been such a long time since I've stopped by. That doesn't mean I don't know what you're making over here. I see your links on Facebook ;). Anyway, I'm all about this loaf. And I think I would've washed it down with some kind of beer. An ale of some sort.
Meatloaf may not have a lot of glamour, yet I know very few meat-eaters who don't get excited about the prospect of a meatloaf and mashed potato dinner...and leftover meatloaf sandwiches the next day.
And about the cheesy potatoes - one should never apologize for adding cheese to anything. Period. I am strongly convinced that cheese could solve at least half of the world's international crises.
Home-ground meatloaf, cool!
If it weren't for Sir Pickypants and that lactose intolerance thing, you can get I'd be throwing cheese by the truckload into my mashed potatoes.
Thanks for the baking sheet tip. You'd think I would've figured out something that makes so much sense sooner.
With all the comfort foods around the blogosphere with soups, mac 'n'cheese, and even my own Cordon Bleu...meatloaf is my favourite comfort food:D
Looks awesome Heather. Comfort food at its best!
I need to get me that grinder attachment pronto.
Wooster sauce is sposed to go in the fridge? Woah, I've been doing it wrong.
Such the way to go with this - looks amazing.
Mark - I have to decide early if I'm going with ketchup or gravy, and it's based on whether I'll make mashed potatoes or mac and cheese. It's science.
Gracie - I use it for everything, but especially Bolognese and meatloaf.
Fenavo - Stop staring at my ass! Oh, wait.
Abby - Hank is a barrel of laughs, he is.
Brittany - Get the meat grinder and get the sausage maker. I also have the ice cream maker attachment, and it's great too.
Kyouell - I don't either! I keep mine in the cupboard.
Navita - Thank you for stopping by. Your blog is cool too. :)
Nikki - A beer woulda been perfect, but we tragically lacked them at the house.
Tina - Leftover meatloaf sammiches are a thing of beauty.
Rachel - I don't know how you stand a picky eater. You're a better woman than I.
Don - Haha, you're not alone on liking a thick ass, my friend.
Jude - It's trial and error, and a little help from Good Eats. ;)
Valli - Chicken Cordon Bleu is one of my favorites, too! It has all of my favorite things in one place.
Jenn - Comfort food is like a hug on your insides!
Brookie - It totally doesn't, and neither does ketchup. People are strange with fridging all their condiments.
Darius - I'da preferred a steak with sirloin, but....nah, no I wouldn't. Meatloaf is the shiz.
"I honestly don't know why I added cheese, I was like on autopilot or someshit." hahaha.. you write the best lines. :-)
That meatloaf looks good! I like the use of the gochujang!! I am going to have to try making my next meatloaf on a baking sheet.
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