MDF Down Home Meatloaf …redefined

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.

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

An ode to ketchup and mustard…

We all know that ketchup and mustard are the king and queen reigning the condiment world, while we know there is something nostalgic about commercial brands, don’t leave it in the hands of Heinz and French’s.  Embrace making your own handcrafted customized concoctions.

Making ketchup is really quiet simple, and the flavor combinations are endless.  So why not?  If you have an abundance of tomatoes from your garden this summer, why not use these juicy orbs of goodness and build a better ketchup?

MDF FARM FRESH KETCHUP

Ingredients:

• 1/4 cup Olive oil
• 1 red onion, chopped
• 1/2 small bulb fennel, chopped
• 1 stalk celery, chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh basil, chopped
• 1 tablespoon coriander seeds
• 2 cloves
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 pounds fresh tomatoes (experiment with your favorites)
• 1 1/2 cups filtered water
• 1 cup red wine vinegar (3/4 cup if you don’t want ketchup tangy)
• 1/3 cup brown sugar

Directions:

1. Place the first 12 ingredients in a large pot over a medium-low heat for 15 minutes stirring often.
2. Add the tomatoes and 1 1/2 cups of water.  Turn heat to medium-high stirring often, until liquid is reduced by half.
3. Pour mixture into a food processor and process until smooth, then pour mixture through a mesh sieve into a clean pot.
4. Over medium heat stir in red wine vinegar and brown sugar, and reduce to the thickness you desire.
5. Cool and then store in refrigerator.

If you prefer a chunky style, just omit the sieve step.

Don’t hold the mustard or cut the mustard, make mustard!  This top dog condiment is surprisingly a cinch to make.  However, there are a few basics you need to understand about the process for making really good quality mustard.  First, the seeds need a good crushing and grind, and the key here is to add cold liquid (cold stout in this recipe) to add moisture to the mustard seeds.  Mustard gets its bite when the cracked seeds release volatile oils, much like capsaicin, the “hot” in chile peppers and when mixed with the liquid, the result is pungent and spicy.

Second, heat will temper the chemical reaction (much like cutting a onion) so, hot mustard, cold liquid, warmer liquid a more mellow mustard.  Also, in addition of the cold liquid remember that adding an acid is crucial to the recipe.  If you don’t add the acid, the mustard will lose its bite over time.  Adding vinegar, for instance, will stop and set the chemical reaction in place.

Mustard is extremely versatile, with many variations, it livens up and pairs well with sandwiches, cold meats, cheese, greens, burgers and hotdogs.  Rj and I are from Chicago and the only way to eat a dog is with mustard, sorry ketchup.  It also is a great emulsifying agent/stablizer for salad dressings, marinades, dips, sauces and spreads.  By making your own, you avoid all the goop of artificial flavors, fillers, colors and homemade just tastes better. 

MDF Extra Stout Mustard

 Ingredients:

• 3 tablespoons yellow mustard seeds, crushed
• 2 tablespoons brown mustard seeds, crushed
• 1/3 cup Cold Guinness Extra Stout
• 2 tablespoons white balsamic vinegar
• 2 tablespoons honey
• 1 small clove garlic, chopped
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Directions:

1. Combine all of the ingredients in a large mason jar, cover and refrigerate overnight.
2. Pour the ingredients into a food processor or blender and process until the seeds are broken down and you reach your desired consistency, it will thicken the more you process. (You may also use an immersion blender right in jar)
3. Store in your refrigerator, for up to 2 weeks.

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