I’m not one prone to abusing balsamic vinegar. The main reason is that I am quite aware of the differences that exist in the market and I choose to
use my favorite balsamic sparingly and strategically. If you are a fan of this blog, you are familiar the vinegar to which I refer…namely Chef Massimo Bottura’s Manodori.
For those of you who read my blog, you are the recipients of this vinegar at wholesale cost…another good reason for being a fan.
Although some may say mixing this vinegar with ketchup is a sin, the end result is not.
7 simple ingredients plus salt and pepper will net you a fabulous dish, especially when paired with roasted potatoes (I like to use sweet and Yukon gold for this recipe) or mashed potatoes. Although I prefer green, almost any veggie you like will compliment this meat loaf. I was hoping to maintain the purple color of the broccoli, however it was lost in the steam process. Either way, a social success.
Meat Loaf Ingredients:
2 lbs. chopped beef (80-20) preferably from a butcher
Heavy 1/2 cup of ketchup
3 Tbsp GOOD balsamic vinegar OR 2 Tbsp Manodori + 1 Tbsp. water)
1 cup unseasoned or seasoned (your choice) bread crumbs (try to use crumbs from the local bakery)
2 eggs (beaten)
1 medium onion (chopped coarse)
1 Tbsp. ***Extra Virgin Olive Oil (for sauteing onion & garlic clove)
1 large clove garlic (pressed & sauteed with the onion)
3/4 cup fresh Italian style flat leaf parsley (chopped)
1 tsp. Kosher salt
Fresh Mill pepper (app.10 turns fine grind)
*Preheat the oven to 375 degrees
*Saute onions in frying pan with *EVOO until transparent
*Use a baking pan lined with foil and rub a little oil on the center part of the foil where the loaf will sit or use a non stick baking pan
*Blend with a fork the balsamic vinegar, ketchup & water
*Add to the beef…half of the balsamic and ketchup blend, eggs, parsley, salt, pepper, sauteed onions & garlic clove, bread crumbs. Mix with hands until all liquid is absorbed into the beef and place loaf shape in the center of the pan
*Coat evenly the top and sides of the loaf with the rest of the balsamic ketchup mix
*Bake for 50-60 minutes
*Let sit for at least 5 minutes before slicing to serve
Roasted Potatoes
1.5 lbs potatoes sliced 1/4″ thick maximum
1/2 ounce sweet unsalted butter (melted)
1 tsp. Paprika
1 tsp.Kosher Salt
Fresh Mill Pepper
*Toss potatoes in butter, paprika, salt and pepper being careful to cost all side of potatoes
*Bake at 375 degrees in same oven as meat loaf for 20-25 minutes, flipping the potatoes once in the cooking process
*Make sure you place potatoes in the oven for the last 20-25 minutes of the cooking time for the meatloaf
so they finish at the same time
Mashed Potatoes
See 10.23.13 entry for mashed potatoes
1 large head of Purple Broccoli (florets only) or Veggie of your choice
*Steam until cooked through (al dente is fine also)
*Place steamed veggie in baking dish topped with a sprinkle of salt and strategically placed bits of sweet butter. This will add a nice texture, light brown color and roasted flavor to the veggies
*Bake for the last 15 minutes of the cooking time for the meat loaf and prepare to finish at the same time as the meat loaf & potatoes
***Extra virgin olive oil
Serves 6
Mangia Baby!
Bert
As usual, please feel free to comment or make suggestions
