Meatloaf

[mattl]

Decided to live a bit on the wild side Sat. Night and had a few relatives over that are quite careful Covid wise.  Anyway dug up an old recipe I had not made in decades.  Had been gifted with some very good ground beef over a year ago, luckily it was professionally vac packed but my brother who  gave it to me said it was so lean it really needed some pork added to it.  I recalled this recipe and decided to make it with new potatoes -par boiled then oven roasted and oven roasted Brussels Sprouts, crescent rolls and a nice salad; chocolate cheesecake for dessert.

 

Anyway the older generation here may recognize the names for the source of the recipe.  I added more wine to the mushroom/soup topping as I like it a bit thinner. It's really very good.

 

[rp2813]

Wow.  A recipe from Ben Stiller's mom Anne Meara (I doubt Jerry was the cook in the family).   I loved her comedic talent.  Sort of an Elaine May knock-off.  The only New York-centric humor I've ever actually liked.

 

This isn't like any meatloaf I can remember having.  I like the mushroom angle and may have to give it a try.

 

[kevin313]

I love that they used a ring mold for the meatloaf - and all those mushrooms! I'm sure your guests enjoyed this one! I'm going to have to give it a try...we are meatloaf fans!

Thanks for sharing the recipe!

 

[mattl]

If you try it I  think you'll like it - if you like mushrooms.  I used a bunt pan, and did just spoon in the mixture, not packed like I would a standard meatloaf. I also used Italian style bread crumbs and folks liked the bit of oregano. Check it at 50 minutes, I did and hour and think it was a tad overdone.

 

[ea56]

This is an interesting recipe for Meatloaf.  Two things that I found unusual were 1. the option to use either raisin bread or white bread for the bread crumbs, with raisin bread being the first choice.  My guess is that raisin bread was Ann Meara’s preference and 2.  that there are no onions or herbs other than parsley.

 

I think that raisin bread may add an interesting taste to the Meatloaf, and if I make it I think I’d try that suggestion.  The sweetness of the raisins would be a nice compliment to the beef and pork.

 

I’ll bet its a very tasty Meatloaf.  Thanks for sharing it Matt.

 

Eddie

 

[countryford]

Like a Bat Out of Hell

I thought the post would be about this guy!

 

[petek]

I'm surprised there's pork in her recipe.

 

[kenwashesmonday]

Perhaps the pork came from Anne's side of the family.

 

[ea56]

Not all Jewish people keep Kosher.  So the pork in the recipe doesn’t surprise me.

 

Eddie

 

[helicaldrive]

Zucchini Stuffed Tomatoes

Sound fantastic too, if you don’t mind kindly uploading that as well..... pretty please?

 

[mattl]

I would if I had the recipe, but the posted clipping is all I have, sorry.

 

[mikael3]

For a variety of not-very-good-reasons, I have an upgraded subscription to newspapers.com.  I was able to find the page with Ms. Meara’s recipes.  It’s from one of those Sunday inserts that papers used to have, this one from 1976.  Those inserts were my favorite part of the Sunday paper when I was a kid, more than the comics.

 

 

[mattl]

Wow! I'm impressed!

 

[yogitunes]

meatloaf is one of those things you can't screw up.....

most times in a store you can find a meatloaf mixture....usually equal parts of beef, pork and veal....

I like adding a packet of onion soup mix to the batch.....

Hans does a killer BBQ and ketchup mixture that is spread over top while cooking....

 

[circlew]

"meatloaf is one of those things" Oh, I don't know, Martin. My mom was usually a very good cook, but somehow her meatloaf left much to be desired. It had about as much flavor as ground up cardboard. She also made a Sicilian meat roll, and it was delicious.

 

[helicaldrive]

Gee thank you!

I really appreciate it!

This is my favorite zucchini recipe that I adapted from a housewife type spiral bound cookbook. In the cookbook it is baked very slowly in a covered casserole in a 250 degree oven. But I grill it instead. Here goes:

Cut zucchini thickly, close to an inch thick, preferably with a crinkle cutter. Put it in a big mixing bowl. Salt very very heavily with sea salt. It should be gritty with salt; don’t worry, most gets lost in the grilling process. Add a BIG handful of minced fresh garlic and a big handful of minced green onions, the white part only for now. A LOT of garlic and green onions; you can’t overdo it. Pour on lots of EVOO and mix so the garlic and green onions adhere to the zucchini. Heat grill baskets extremely hot, dump in zucchini, and keep the grill at max high heat. Let it brown, toss. As it is getting done add the green onion tops, sliced on the bias about 1/4” wide or a little less, and tossed in EVOO so they don’t stick.. (They burn if you put them in too soon). Then add grape tomatoes and grill just until they are heated through. Drizzle browned butter over all. (You can brown the butter on the grill’s side burner while grilling the zucchini) Pour into shallow wide serving bowl, season with freshly ground pepper and sprinkle with ground Sartori Parmesan. Let it cool down while you grill your meat, and serve. Leftovers, if any, taste great cold the next day.

That recipe will change the minds of some zucchini haters.

If it’s not grilling season just combine all in a covered casserole and bake at 250 for if I remember 1-1/2 to 2 hours. And don’t salt as heavily for the casserole dish. Most of the salt is lost during the grilling process as the zucchini sweats and the shed juices evaporate.

 

[helicaldrive]

Well, darn

The zucchini stuffed tomato recipe disappeared before ai could print it out. :-(

 

[davey7]

I hear Mrs. Steele makes a good meatloaf...

 

[mikael3]

I have no idea what happened to the clipping I posted.  I don’t think I infringed on any copyright, since the clip should have been well within the guidelines for fair use.  And I paid for it!!

 

Regardless, here is the recipe typed out.

 

ZUCCHINI STUFFED TOMATOES

8 medium tomatoes
¼ cup butter or margarine
3 medium zucchini, diced (about 1 lb.)
½ lb. mushrooms, sliced
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon basil leaves
   Few twists freshly ground black pepper
1 cup toasted croutons

 

1. Preheat oven to 350°F.
2. Cut a thin slice from top of each tomato; scoop out pulp, leaving a ¼-inch shell.  Chop pulp.
3. In large skillet, melt butter; add tomato pulp, zucchini, mushrooms, onion, garlic, salt, sugar, basil and pepper.  Cook over low heat, stirring frequently, until most of the liquid has evaporated (about 15 minutes).  Stir in croutons.
4. Spoon mixture into tomato shells.  Place tomatoes in shallow baking dish. Bake for 20 minutes.

 

Makes 8 servings

 

FAMILY WEEKLY, September 5, 1976