comfort essentials: beef short rib meatloaf

How To Make comfort essentials: beef short rib meatloaf

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  PREP/PREPARE
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  What is a panade? It is a simple way to keep your ground meat-based dishes moist, tender and flavorful, and it is simple to make. Milk and bread is all you need. If you use dried breadcrumbs (which is fairly typical), they will absorb moisture, and you will be left with a dry meatloaf. However, a panade keeps that ground meat, nice and tasty.
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  I am not using “regular” ketchup in this recipe, I am using my tomato jam. You can, of course use ketchup; however, if you are interested, here is the recipe: https://www.justapinch.com/recipes/sauce-spread/jam/sauce-essentials-sweet-savory-tomato-jam.html
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  Gather your Ingredients (mise en place).
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  Place a rack in the bottom position, and preheat the oven to 355f (180c).
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  THE PANADE
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  In a small bowl, mix together the torn bread bits, and milk, then reserve.
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  THE VEGGIES, SPICES, AND OTHER STUFF
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  Throw the grapeseed oil into a small saucepan over medium heat, add the onions, and cook until they soften, and just begin to turn brown, about 6 – 8 minutes. Remove the saucepan from the heat, and allow to cool, and reserve.
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  Add the ketchup, mustard, relish, and eggs to a bowl, whisk to combine, and reserve.
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  THE MEATS
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  Okay, here is the deal, I usually grind my own meats. If you do not do this, then purchase the meats pre-ground, throw them into a bowl with the dry spices, and proceed to the section on assembly. However, for a lot of good reasons, I do recommend grinding your own meats. If, for nothing else, it is cheaper. I have a dedicated meat grinder for catering jobs, but I also have a grinder attachment for my Kitchen Aid stand mixer. If you have a Kitchen Aid, you might want to check it out: https://www.amazon.com/KitchenAid-FGA-Food-Grinder-Attachment/dp/B00004SGFH/ref=sr_1_3?ie=UTF8&qid=1537199216&sr=8-3&keywords=kitchenaid+meat+grinder+accessory
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  Cut off any excess fat from the meat, then cut into chunks, and toss with the spices.
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  Using the medium die, grind up the meats into a large bowl.
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  Look at all that wonderful marbling.
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  Chef’s Note: By mixing the spices in with the meat before grinding, you are creating ground beef, perfectly mixed with the spices. That is another good reason to grind your own meats.
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  THE ASSEMBLY
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  Add the onions, the panade, and the egg mixture to the bowl with the ground meats. Does that not look so scrummy.
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  Gently mix the ingredients together, until combined. Do not overmix.
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  Add the mix to your baking pan.
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  I am using a pan that has an insert. It raises the meatloaf off the bottom, so that when it bakes, it is not sitting in its own grease. https://www.amazon.com/USA-Pan-Bakeware-Aluminized-Insert/dp/B001HY8F3C/ref=sr_1_5?ie=UTF8&qid=1537454696&sr=8-5&keywords=meatloaf+pan+that+drains+grease
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  Cover the pan with a piece of parchment paper, and then cover with some foil.
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  Place in the preheated oven, for 40 minutes.
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  Remove from the oven, take off the cover, and brush with some ketchup, or my tomato jam.
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  Increase heat to 375f (190c), and return to the oven (uncovered) for an additional 30 minutes.
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  Remove from the oven, and allow to cool for 10 minutes, before serving.
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  PLATE/PRESENT
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  Serve while nice and warm, with your favorite comfort side dishes, like some garlic mash taters. Enjoy.
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  Keep the faith, and keep cooking.
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