Thursday, November 4, 2010

Jalapeño Meatloaf with Parmesan Mashed Potatoes and Mustard Gravy

Jalapeño Meatloaf with Parmesan Mashed Potatoes and Mustard Gravy

Meatloaf is one of those dishes that I kind of avoided when I was younger. Then when I moved out on my own I found a recipe that was alright but never really stole my heart. Then I was talking with my boss one day about what I was having for dinner and he said then when his Mom makes meatloaf, she adds jalapeños and wraps it in bacon. I might have started crying right there. Those are 2 of my favorite things in the same place at the same time. I then started modifying my recipe to utilize these 2 ingredients. I started experimenting with the bacon or what I would like to use instead of breadcrumbs. I immediately stop putting milk in mine because of how it cooled down the heat from the jalapeños. It has now morphed into this recipe which I am really happy with and you should definitely make it.

You can use whatever kind of meat you like. I have used ground turkey instead of beef before which is good. Also you can substitute different ingredients for the ketchup like your favorite bbq sauce. Also you can put this in a bread pan if you wish just make sure to grease it really well to make sure that it doesn't stick. Also if you are not into hot stuff, leave the jalapeños out or possible add a milder one like green chilies which have no heat but tons of flavor.

If you have any questions please let me know.

- 1 pound ground beef
- 1 pound ground sausage
- 3 cloves garlic, minced
- 1 medium onion, grated
- 1/2 cup ketchup
- 1 4 ounce can diced jalapenos, drained
- 1 teaspoon pepper
- 1 tablespoon salt
- 2 tablespoons Worcestershire sauce
- 2 eggs lightly beaten
- 1 3/4 cups bread crumbs
- 4 strips pepper bacon
- Parmesan mashed potatoes (recipe follows)
- Mustard gravy (recipe follows)

The Process
1. Preheat oven to 450 degrees. Combine all ingredients other than the bacon in a large mixing bowl and mix well with your hands. Grab some form of rimmed cookie sheet and spray down well with Pam, then take your meat mixture and form into a log on it. You are looking for a uniform shape here of about the same thickness and height all the way down. Lay the 4 pieces of bacon on top and place in the oven for about 45 minutes or until a meat thermometer reads 145 degrees.
2. Remove from oven and let rest for 10 minutes. Then with a serrated knife cut into 1 inch slices. To plate, add a scoop of mashed potatoes and make a little well in the middle. Then lay down 2 - 3 slices of the meatloaf and one strip of the bacon. Cover with the gravy and serve.
3. Enjoy!

** Parmesan Mashed Potatoes **
- 4 large russet potatoes
- 5 cloves garlic left whole with paper removed
- 6 tablespoons butter
- 1/2 cup milk
- 1/4 cup Parmesan cheese
- 1/2 teaspoon dried thyme
- salt and pepper to taste

The Process
1. Take your potatoes and scrub them down to get the dirt off of them. Then cut them into chunks and place in a pot that has a steam basket in it. Add the garlic cloves as well. Then add to high heat on the stove and steam until you can cut the potatoes with a wooden spoon.
2. Remove the steam basket and water but leave the potatoes. Add the butter until it's melted then using a potato masher, mash them until they are somewhat smooth leaving some chunks over low heat. Then add the milk, Parmesan, thyme then season with salt and pepper. Mix well then remove from heat.
3. Enjoy!

** Mustard Gravy **

- 2 cups beef stock
- a dash of Tabasco
- a dash of Worcestershire sauce
- 1/4 teaspoon onion powder
- 1 teaspoon Dijon mustard
- cornstarch and cold water combined to make a slurry

The Process
1. In a small pot add the beef stock, Tabasco, Worcestershire sauce, onion powder and dijon and and stir well with a which. Bring the mixture to a simmer then season with salt and pepper. When it's simmering, stirring constantly, slowly add the slurry until you get the consistency you desire. Cook for an additional minute then remove from heat.
2. Enjoy!

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