My husband and I spent this past weekend visiting with friends in Iuka, and on Sunday morning we were treated to a Southern breakfast of fresh blueberries, cantaloupe, sliced tomatoes, biscuits and jelly and cheese grits.
The meal put me in the mood for an old-fashioned supper and after much deliberation and input from our 13-year-old son, Charlie and I decided on meatloaf, fresh corn, tomato pie and butterbeans.
Because our non-beef-and-pork-eating daughter is at summer college at Ole Miss, we were free to make this meatloaf with something other than lean ground turkey. So we chose beef. And pork.
Only instead of ground pork, I bought ground Italian sausage, which was a bit overpowering. The meatloaf wasn’t bad by any means, but we decided the next time we make it, we’ll use a little less sausage.
In retrospect, I should have used this recipe for Spicy Meatloaf that Andy Atkins gave me at church a couple of weeks ago. He said it’s one of his mother’s signature dishes. It sure sounds wonderful.
2 bay leaves
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon ground cumin
2 teaspoons salt
1 teaspoon ground pepper
1⁄2 teaspoon ground nutmeg
4 tablespoons butter
3⁄4 cup chopped white or yellow onion
1⁄2 cup diced celery
1⁄2 cup diced bell pepper
1⁄4 cup chopped green onions
2 teaspoons minced garlic
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1⁄2 cup evaporated milk
1⁄2 cup ketchup
11⁄2 pounds ground chuck
1⁄2 pound ground pork
2 large eggs, lightly beaten
1 cup dried bread crumbs
1⁄4 cup grated Parmesan cheese
1 tablespoon A-1 Steak Sauce
In a small bowl, combine bay leaves, cayenne, cumin, salt, pepper and nutmeg. Set aside.
In a saucepan, melt butter. Add onions, celery, bell pepper, green onions, garlic, Worcestershire and Tabasco. Add spice mixture and sauté, scraping bottom of pan as mixture starts sticking, about 6 minutes. Add milk and ketchup and cook 2 minutes. Remove from heat and allow to cool to room temperature. Remove bay leaves.
Preheat oven to 350 degrees. Place beef and pork in a large bowl. Add cooled mixture, eggs, bread crumbs, cheese and A-1. Mix by hand until thoroughly combined. Form mixture into a loaf and place on a broiler rack with a drip pan. Bake uncovered 25 minutes. Raise oven temperature to 400 degrees and continue cooking until done, about 35 minutes.
Ginna Parsons is the Daily Journal’s food/home/garden editor.
Ginna Parsons/NEMS Daily Journal