MDF Down Home Meatloaf …redefined

Meatloaf Sandwich by Modern Day Forager

MDF Down Home Meatloaf 

One of the best feel-good foods is our next go-to sandwich, the humble old fashioned meatloaf sandwich.  We would venture to guess, that just about every family has a recipe that has been handed down from generation to generation of this down-home classic.

With so many variations, this American staple may be customized to your liking, there are so many choices, such as the addition of oatmeal, crumbled cheese, hard-boiled egg, and even a blanket of bacon to keep the loaf moist, flavorful and tender, the options are endless.

Our mighty meatloaf is open-faced, packed with high-quality meat, our MDF ketchup, a rustic toasted roll, and if that wasn’t enough, we have crowned it with a fried egg.  It couldn’t be more comforting or satisfying.

The secret to making this recipe, is to keep the mixing and handling to a minimum, keeping the loaf moist and tender.  Our tasty tangy ketchup adds to the moistness and the concentrated flavor is hearty, thick and chunky.  Next, we added crisp peppery rocket leaves and juicy ripe heirloom tomatoes for a pop of freshness.  Then a farmer’s egg, which just takes it over the top, the runny yellow yolk, for us, makes it our ultimate comfort food.  The prep to plate for this tried-and-true classic takes no time at all and is worth making over and over.  Adding this recipe to your collection is a must.

MDF Down Home Meatloaf Sandwich

Ingredients:

  • Rustic style roll (we served our’s open faced and used the the bottom of the roll)
  • Generous slice of MDF Meatloaf (recipe below)
  • MDF Glaze (recipe below)
  • Rocket leaves to taste
  • Thick slice of Heirloom tomato
  • 1 egg
  • Salt and freshly ground black pepper

Directions:

  1. Butter bottom of roll and place butter side down on a griddle or medium heat skillet to toast.
  2. Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
  3. Fry sunny side up egg.
  4. Place meatloaf slice on toasted bread, top with MDF ketchup to taste then add tomato and rocket leaves.
  5. Top with fried egg.
  6. Season with salt and pepper.

Options for other toppings:

Fried onions, cheddar cheese, Monterey jack cheese, pepper jack cheese, sliced jalapenos, dill pickles, or bread and butter pickles.

Ingredients:

  • 1/2 
cup yellow onion, minced
  • 3 
cloves garlic, minced
  • 1
 tablespoon Worcestershire sauce
  • 3/4 cup fresh bread crumbs
  • 1/2
 pound ground beef
  • 1/2 
pound ground pork
  • 1/2
 pound ground veal
  • 1/2 
teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2
 teaspoon fresh ground black pepper
  • 1
 egg, beaten
  • 1/2
 cup milk

Directions:

  1. Preheat oven to 350 F.
  2. In a large bowl, mix onion, garlic, Worcestershire and bread crumbs together.
  3. Combine ground meats with breadcrumb mixture.
  4. Season the meat mixture with salt and pepper.
  5. Add the egg and milk combine thoroughly, but don’t over work the meat.
  6. Use a greased loaf pan as your mold, (or use your hands to free form) fill it, lightly packing then turn the meatloaf out onto a lined baking sheet.
  7. Bake for approximately 90 minutes, glazing after 10 minutes, 30 minutes and 60 minutes.  Until the internal temperature is 160 degrees F and the meat loaf is cooked through.
  8. Once cooked, remove from the oven and let it cool, about 90 minutes.

Glaze:

  • 1/2 cup MDF Ketchup
  • 1 teaspoon cumin
  • 1 tablespoon honey
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce

Combine all the ingredients in a small bowl and spoon over the meatloaf after 10 minutes cooking time and again after 30 minutes and again at 60 minutes.

Meatloaf Sandwich by Modern Day Forager

Recipes by Rj of Urban Table
Photo Styling & Art Direction by Traci of Urban Table
Photography & Art Direction by Heather of Heather Gill Photography
Modern Day Forager
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Coddled Eggs with Bacon and Chevre

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

We are always looking for different ways to cook eggs.  While preparing for this post, I was reminded of an old legend I learned while in culinary school.

The folds in a chef’s toque represented the number of ways to prepare an egg.  This 100-pleat white hat was only reserved for the heads of the most knowledgeable and regarded chefs who had mastered their craft.

While attending school you are taught to be the best, hone and ply your skills, master every method of cooking and honor your craft.  A pledge of sorts, that defines you.  So for me, it starts with eggs.

Today we chose coddled eggs.  The egg is slowly and gently immersed into the water just below boiling point.  This recipe will also allow you to add just about anything from your pantry or garden to the ramekin or jar you use for the process.

Thomas Keller who is big muckety muck around here at Modern, he does a version at Bouchon with potato puree, earthy mushrooms and fresh baby spinach that would blow your mind.

Doing this week on breakfast cookery took me back to my strong commitment to my profession and why I am honored to be a chef today.  Hats off to eggs!

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Coddled Eggs with Bacon & Chevre

2 Tbl. plus 2 tsp. unsalted, room temperature butter

4 eggs

4 tsp. heavy cream

¼ cup cooked, diced bacon

¼ cup crumbled goat cheese (we like Vermont  Butter and Cheese Company, Chevre)

4 tsp. scallions thinly sliced (we like sliced on the bias)

salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Boil a pot of water. (We used a teapot)
  3. Butter bottoms and sides of 4 ramekins (5 to 6 oz.) with 2 tablespoons of butter.
  4. Put ½ teaspoon piece of butter in bottom of each ramekin.
  5. To each ramekin add 1 egg, 1 teaspoon of cream, one fourth of the bacon, one fourth of the cheese, 1 teaspoon of scallions, salt and pepper to taste.
  6. Cover each ramekin with foil.  Place each in a baking dish and then fill dish with boiling water half way up the ramekins.

Bake until whites set and yolks are runny, about 20 minutes.  Garnish with additional scallions.

Serve immediately.

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5photoscollection

Modern Day Forager