Cooking Class with Chef Ivan Flowers - Lesson 42 Meatloaf

Last week I taught you how to make a delicious fish taco. Since you had surf last week, I thought you may be in the mood for some turf. Yes, this class is all about meatloaf! I’m a big fan of meatloaf, when it is made correctly. I’m sure you have all had a dry, heavy flavorless meatloaf in your lifetime. A good meatloaf should be moist, juicy and have a strong flavor profile. In this class you will learn all the secrets to making the best meatloaf ever.

Before I go into the ingredients, I want to talk about beef. Because ground beef is essentially the main ingredient in meatloaf, it is very important that you use the right type. Just like you would use an 80/20 (80% fat/20% lean) mix for a juicy burger, you want to use that same mix for the meatloaf. But, I’m going to go even further and tell you to use ground chuck. Chuck has a fabulous flavor and great marbling. If your market doesn’t sell chuck pre-ground, simply ask your butcher to grind some chuck roast for you to use. That being said, let’s get cooking!

This recipe will serve six people and for it you will need:

• sauté pan, whisk
• 2 medium bowls
• large bowl
• spray oil
• 2 pound Pullman loaf pan (or two one pound loaf pans)
• pastry brush, meat thermometer
• ½ finely diced large red onion
• 2 tablespoons garlic puree (remember, this is equal parts garlic and canola oil puréed together)
• 2 finely diced stalks of celery
• 1½ finely diced carrots
• 1 finely diced large shallot
• 3 ounces Boursin cheese
• ½ cup marinara
• 1 tablespoon minced fresh thyme
• 3 eggs
• 1 cup grated Parmesan
• 2 tablespoons of canola oil
• 2 cups medium diced stale baguette
• 2 cups milk
• 2 cup ketchup
• ½ cup cherry preserves
• 1/3 cup spicy honey mustard
• ½ tablespoon salt and one teaspoon pepper

First thing to do is get your baguette soaking in the milk. Put both in a bowl and make sure all the bread is submerged in the milk. The reason you soak the bread is that it adds moisture. Remember, this same technique was used in the meatball class. The bread needs to soak at least ten minutes. Once the bread is soaking, you will make the glaze.

I like a glaze on a meatloaf. I think it adds another layer of flavor. This glaze is sweet, acidic, and slightly spicy. In a medium bowl combine the ketchup, cherry preserves and mustard. Whisk together until mixed well and then set aside.

Now preheat your oven to 350 degrees. Next, you will sauté all the vegetables. Why do you sauté them and not put them in raw? If you put them in raw, they would not get all the way cooked, so you would be biting down on raw vegetables as you ate the meatloaf. So in a sauté pan over medium-high heat, add in your oil, veggies and garlic puree. Cook until soft and translucent, then mix in your thyme and set aside.

Now, get the soaking bread and squeeze out any excess milk and put it in a bowl. You squeeze it because you want it moist, not wet. Next, add in the ground beef, sautéed veggies, Boursin, eggs, Parmesan, salt, pepper and marinara. Now, you CAN use a store bought marinara, but I recommend you use a homemade one, like the one from my previous cooking class. Store bought varieties are usually loaded with salt and sugar, so if you do use one, please make sure to read the label. Before you start mixing this all together, it is important to remember not to over mix it. Over mixing will make the meatloaf tough. So gently combine all the ingredients until they are incorporated.

Spray your loaf pans with oil and put in your beef mixture. You want to pack it tight and make sure there are no air bubbles. Air bubbles will cause it to separate and break as it cools.

How long do you cook it? Well, that depends; I like my meatloaf medium, so I will take it out when it reaches an internal temperature of 120 degrees (about 20 minutes), if you like your meatloaf well done remove it at 140 degrees (about 30 minutes).

I know what you are thinking, what about the glaze! The glaze goes on after you remove the meatloaf from the oven. Once it is out, set your oven to broil. Next, generously brush on the glaze. Return the meatloaf to the oven and broil until glaze caramelizes. Use as much or as little as you like. If you have some left over, it makes a wonderful dipping sauce for the meatloaf or as a spread on meatloaf sandwiches.

After you have broiled it, let it sit for ten minutes before removing from the pan. You can make it easier by running a knife along the inside perimeter of the pan. Then use two spatulas to lift it out.

That’s it, deliciously, juicy meatloaf! Now that you know the tricks, play with the recipe. Use different herbs or different cheeses. And don’t forget the best part, meatloaf sandwiches. I like mine on sourdough bread with mayonnaise and a smear of leftover glaze.

Have fun and remember, as with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you'll never forget.

Chef Flowers has over 25 years of fine cuisine experience. The former Executive Chef at Top of The Market, San Diego, also owned Fournos restaurant in Sedona, Arizona, named a top 25 restaurant in Arizona. He was also Executive Chef at L’Auberge de Sedona, the AAA Four-Diamond, Four Star award winning restaurant. Flowers has created extraordinary cuisine for some of the finest restaurants in Arizona, including T. Cooks at Scottsdale's Royal Palms Resort and the Phoenician's Mary Elaine's and Different Pointe of View.

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