Mom's Meatloaf

By nlhartman

Vitaly Paley’s third restaurant in his Portland, Oregon, lineup, Portland Penny Diner, pays homage to the vendors and lunch wagons that filled that city’s streets during the 1800s. Executive chef Ben Bettinger “Mom’s meatloaf,” is his reinterpretation of the comfort staple. Earthy chile powder, plenty of fresh basil and ground fennel seed give the loaf a modern boost without sacrificing its blue-plate-special roots. Mom would approve.

Ingredients

• 1 3/4 pounds 80% lean ground beef
• 1 pound ground pork (preferably ground pork shoulder)
• 1 large egg
• 1/3 cup finely chopped basil
• 5 medium garlic cloves, finely chopped
• 1/2 small yellow onion, finely chopped
• 6 tablespoons dried breadcrumbs
• 5 tablespoons ketchup, divided
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons ground fennel seed
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoon Chimayó or sweet paprika
• 3/4 teaspoon red pepper flakes
• 1/2 teaspoon hot sauce, such as Tabasco

Details

Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

1. Preheat the oven to 350°. Line a wire rack with aluminum foil and set it over an aluminum-foil-lined rimmed baking sheet or roasting pan. Use a sharp knife to poke ½-inch-long slits into the foil and set aside.

2. In a large bowl, add the ground beef, ground pork, egg, basil, garlic, onion, breadcrumbs, 2 tablespoons plus 1½ teaspoons ketchup, black pepper, mustard, fennel seed, onion powder, garlic powder, Chimayó and red pepper flakes. Stir the mixture together until it is uniformly combined, taking care not to overmix. Transfer the mixture to the wire rack on the baking sheet and form into a 6.5-by-12-inch loaf, about 4 inches thick.

3. In a small bowl, add the remaining 2 tablespoons plus 1½ teaspoons ketchup and the hot sauce and stir to combine. Use a pastry brush or a spoon to brush the glaze over the meatloaf, coating the entire top and sides of the loaf. Bake, rotating the baking sheet halfway through cooking, until an instant-read thermometer inserted into the center of the loaf reaches 150° to 155°, about 1 hour. Remove the meatloaf from the oven and rest for 5 minutes before slicing the meatloaf crosswise and serving.