"Mom’s Meatloaf – Sort of

By RoketJSquerl

Ingredients

• 2.5 lb beef chuck rib skirt roast – had the butcher grind it for me
• 3 tablespoons fresh thyme – more or less to taste
• 1 large yellow onion
• 2 large red bell peppers
• 1 package shitaki mushrooms – fresh
• 3 large cloves garlic
• 1 bunch fresh parsley
• 3 eggs
• 1 cup shredded Parmesan cheese
• 3 large stalks celery
• 1 cup dried Italian bread crumbs
• 1 package thin sliced bacon
• 1 small can of tomato paste
• salt and fresh cracked black pepper to taste
• 1 medium can fresh summer corn
• ketchup

Details

Servings 1
Adapted from lupo-lobo.com

Preparation

Step 1

Finely mince one red bell pepper, 3 stalks celery and half the yellow onion. Also mince about 1 cup of the shitaki mushroom and the three cloves of garlic. Saute this mixture with a little oil or butter until the onions are slightly translucent; season with salt and pepper and set aside to cool.

In a very large bowl add your 2.5 lbs of ground chuck. Add 3 eggs, 1 cup of Italian bread crumbs, 1 cup of Parmesan cheese. To this you will also add about 1/2 to 2/3 cup of chopped flat leaf parsley, your thyme leaves and 2/3 of the vegetable saute now that it has cooled. Now is a good time to wash your hands again and pre-heat the oven to 350F while you are at it. With your fingers lightly incorporate the ingredients. Never squeezing or pressing. Just mix well using the two giant forks you were born with. Pressing and squeezing will make a denser meatloaf. Season with salt and pepper to taste.

Now that ever thing is well mixed you can move the meatloaf mixture to the baking sheet and begin to shape it. I chose a longer, wider and flatter shape to insure even cooking. Once in the shape I wanted I then laid the strips of bacon across the top going from side to side. I think I used about 10 to 12 strips of center cut bacon. Ready for the oven and in it went.

Next, in a small bowl I added about 2/3 of the can of tomato paste, 1/3 cup ketchup, 3 tablespoons brown sugar, a dash of soy sauce and about a teaspoon of fresh thyme leaves. About 15 minutes into the cook time I took out the meatloaf and spread the tomato paste mixture over the top and added it back into the oven.

While the meatloaf is cooking you can work on your sides. I cubed up 2 large russet potatoes and set them to boil in salted water. I also cut the remaining red bell pepper into quarter inch wide strips and cut the last 1/2 of the onion into strips as well. Melt about two tablespoons butter in a skillet and then saute your peppers, onion and corn. Season with salt and pepper to taste.

When the potatoes are fork tender you will drain them and return them to the pot. Add butter – I used about 1/3 stick but could have used more. I also added fresh chopped chives and about 1/2 cup milk. Just add a little at a time until you get the consistency you are looking for. Season with salt and pepper to taste and use a fork or large spoon to mash the potatoes and mix everything together.

In a sauce pan I added the remaining 1/3 of the sauteed vegetables, 4 tablespoons butter, 3 beef bullion cubes and 2 cups water and also added the remaining tomato paste and about 1/4 cup ketchup, some thyme leaves and salt and pepper. Bring it to boil and then let simmer. This will hopefully result in what my Dad likes to call tomato gravy which can be used on the potatoes and the meat.

The meatloaf cooked to moist perfection (I am so glad it wasn’t dry on my first attempt at making it) after about an hour and ten minutes in a 350F oven.

As for the sides and the gravy – you will have to work out the timing so that everything can be plated piping hot when the meatloaf is ready.