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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Fried Green Tomatoes

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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

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Fried Green Tomatoes

4 medium sized green tomatoes

kosher salt

1 quart buttermilk

1 teaspoon hot sauce (we used Tabasco sauce)

2 1/2  cups all-purpose flour

 1 cup cornmeal

2 1/2 tablespoons fresh ground black pepper

5 teaspoons salt

3 tablespoons lard (you can use a vegetable oil if you are averse to lard)

Directions:

  1. Sprinkle tomatoes with salt and refrigerate for 1 hour. Wash off salt in cold water.
  2. Lay tomatoes out in a container and cover with buttermilk and hot sauce.  Soak for about 8 hours.
  3. Combine flour, cornmeal, black pepper and salt in a shallow dish. (We use a pie plate)
  4. Heat lard in a cast iron skillet.
  5. Dredge tomato slices in flour mixture then back in buttermilk mixture then again in flour, shake off excess and place in hot oil.
  6. Fry for 2-3 minutes on each side until golden brown and then drain on a paper towel.

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Simple Remoulade Sauce

1/2 cup mayonnaise

2 tablespoons Creole whole-grain mustard

1 tablespoon horseradish

1 tablespoon fresh squeezed lemon juice

1 teaspoon Worcestershire sauce

2 dashes Tabasco sauce

Combine all ingredients.  Refrigerate for at least 2 hours, flavor will get better the longer it sits.

Another simple classic sauce for Fried Green Tomatoes

1/2 cup mayonnaise

1/4 cup ketchup

1 minced clove garlic

1/4 teaspoon Worcestershire sauce

fresh ground black pepper to taste

Combine all ingredients.  Refrigerate for at least 2 hours, flavor will get better with time.

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Classic Remoulade

1/4 cup fresh lemon juice

3/4 cup vegetable oil

1/2 cup chopped onion

1/2 cup chopped green onions

1/4 cup chopped celery

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

3 tablespoons Creole whole-grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped parsley leaves

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for about 30 seconds.  Refrigerate for at least 2 hours, flavor gets better with time and can be made ahead of time.

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Modern Day Forager

Fresh Tomato Bloody Mary Mix

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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

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Welcome to tomato week!

Tomatoes signal the start of summer for me.  As a child growing up in Central California we had a bounty of food all around us.  I remember always having fresh corn and tomatoes during the summer.  My favorite way to eat those succulent tomatoes was on open faced sandwiches.  We would toast the bread, just a little.  Sometimes spread a little mayonnaise or mashed avocado, then add the fresh sliced tomatoes and maybe some lemon cucumbers from my grandma’s garden, sprinkle with salt and eat!  The juice would be dripping down my arm.  We always had to eat outside on the porch so we wouldn’t make a mess, but we didn’t mind, it was the best porch, full of good food and great company!

Thank you for joining us for tomato week, we hope you enjoy it!

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Our beloved bloody mary is so much more than just spicy tomato juice and vodka.  It is savory, hearty and briny.  We encourage you to think outside the box for your garnish, say no to celery sticks!

We used red and green cherry peppers, pickled brussel sprouts, aka frog balls and flowering dill.   Not your usual suspects and loaded with flavor and a good swift kick to balance out the drink.

Fresh Tomato Bloody Mary Mix

5 pounds of chopped fresh tomatoes (we like to use at least 3 different types)

1 bay leaf

1 chopped shallot

1 seeded and chopped red bell pepper

1 cup of kale

1 jalapeno

2 chopped carrots

1/4 teaspoon celery seed

1/4 cup fresh lemon juice

6 tablespoon Worcestershire sauce

1 tablespoon Tabasco sauce

1 tablespoon grated peeled fresh horseradish

2 teaspoons Sriracha

2 teaspoons fresh ground black pepper

2 teaspoons salt

Directions:

  1. In a non-reactive large stockpot, cook tomatoes and bay leaf over a medium heat.  As you cook crush tomatoes with a potato masher.
  2. Place shallot, red bell pepper, kale, jalapeno and carrots in a blender (food processor, we love the Vita Mix here) and puree.
  3. Pour the puree into stock pot with tomatoes and add celery seed.
  4. Simmer, for about an hour.
  5. Remove bay leaf.  If you prefer smoother less seedy juice you can force mixture through a sieve or food mill.
  6. Add lemon juice, Worcestershire sauce, Tabasco sauce, horseradish, Sriracha, black pepper and salt.
  7. Pour mixture into an airtight container and chill for 2 to 24 hours (gets better with time)

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Modern Day Forager