Meatloaf is making a comeback, especially when it’s done well like this version from the beautiful new cookbook New York Cult Recipes. Forget the stodgy meatloaf of your childhood, this meatloaf recipe is the ultimate comfort food and one of our favourite beef mince recipes. The recipe uses both beef and veal mince, but works equally well with just beef mince. Serve it hot with mashed potatoes and gravy, and cold the next day in a sandwich with some spicy mustard or pickles.
Recipes and images from New York Cult Recipes by Marc Grossman, Published by Murdoch Books, RRP: $49.95. Makes a great Christmas gift idea for the New York lover in your life.
A retro classic of American diners.
Preparation time: 30 minutes. Cooking time: 1 hour 15 minutes
70 g (2. oz) celery, finely chopped
70 g (2. oz) onion, finely chopped
70 g (2. oz) mushrooms, thinly sliced
1 1/2 tablespoons cooking oil
350 g (12 oz) minced (ground) beef
350 g (12 oz) minced (ground) veal
3 tablespoons dry breadcrumbs
125 ml (4 fl oz/1/2 cup) ketchup + 50 ml (1.fl oz), to brush over the loaf
2 teaspoons Tabasco sauce (optional)
1 egg, beaten
1 1/2 tablespoons flat-leaf (Italian) parsley, chopped
2 pinches salt +1 pinch
ground black pepper
1 kg (2 lb 4 oz) russet (idaho) potatoes
70 g (2. oz) butter
80 ml (2. fl oz/⅓ cup) milk
1 1/2 tablespoons finely chopped onion
50 g (1 3/4 oz) mushrooms, thinly sliced
40 g (1 /2 oz) butter
1 1/2 tablespoons plain flour
250 ml (9 fl oz/1 cup) beef stock
Preheat the oven to 180C. Saute the celery, onion and mushrooms in the oil over medium heat until they’re soft. Add the rest of the loaf ingredients and mix until combined.
Turn into a 20 x 10cm loaf tin, smooth the top, spread over the extra ketchup and cook for 1 hour.
The mashed potatoes
Cut the potatoes into pieces of the same size. Place them in a saucepan of cold salted water. Bring to the boil and cook for about 15 minutes until the potatoes are tender. Drain.
Melt the butter in the milk in a saucepan over medium heat. Mash together the hot potatoes and the hot milk–butter mixture using a food processor, potato masher or a fork followed by a whisk. Season with salt and pepper. Add more milk if the mash is too dry. Serve hot.
In a saucepan, saut. the onion and mushrooms with 3 teaspoons of the butter until softened. Remove from the saucepan and set aside. Heat the remaining butter in the same saucepan. After a few minutes, when the butter starts to foam, add the flour. Stir constantly until the roux turns a light brown colour. Slowly pour in the beef stock, stirring constantly. When the mixture is smooth, increase the heat and bring to the boil. Add the mushrooms and onion and continue to cook, stirring, until it has the right consistency.
Tip: the beef stock can be replaced by a stock cube dissolved in 250 ml boiling water.
What’s your favourite retro recipe?