But my favorite part of fall... the food.
Nutmeg, cinnamon, cloves, ginger, maple, brown sugar... apples and pears... and pumpkin! pies and lattes. Some of my favorite spices and flavors start to happen around this time of year. I don't even like Starbucks (sorry!) but had to have a pumpkin latte to call it an official start to fall. You can actually make those at home pretty easily but that will be a different post.
Today I want to talk about this meatloaf. When I moved to New York I discontinued my Food Network magazine subscription. I already had a huge pile of them that I was lugging along but those trickster marketers oh so strategically place these things right in the check out isle. Wouldn't you know, I ended up with another one.
1770 Meatloaf with Garlic Butter Gravy
Adapted from Food Network Magazine, Fall 2012
1 1/2 cups chopped onion (1 large)
1 1/2 cups small-chopped celery
1 lb. ground beef
1 lb. ground veal
1 tbs chopped fresh parsley
1 tbs chopped fresh thyme leaves
1 tbs chopped fresh chives or green onions
2 large eggs
1/2 cup milk
2 tbs kosher/sea salt
1 1/2 to 2 cups panko or fine bread crumbs
1. Preheat oven to 350F
2. Heat the olive oil in a large (12 inch) saute pan over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is translucent but not browned. Set aside.
3. Place the meats, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Mix to combine.
4. Add the onion mixture and the panko to the meat mixture. Gently work together with hands.
5. Place the meat on a sheet pan lined with parchment paper and shape into a long cylinder / rectangle. Bake for 40 - 50 minutes (this took much longer for me) until the middle reads at least 160F (this was too rare for my taste). Remove from oven and rest for 10 minutes before slicing.
Garlic Butter Gravy3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock
3 tbs unsalted butter (very important that it is unsalted!!)
1. Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (You can save the oil for a vinaigrette)
2. Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with ta fork, whisk in 1/2 tsp salt (if needed) and 1/4 tsp pepper, and taste for seasonings. Spoon warm sauce over meatloaf.