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101 Meatloaf

101 Meatloaf
Kirk McKoy / Los Angeles Times

Have you heard about the White House meatloaf? Apparently, it’s so good that President Trump has been known to order it for guests, including New Jersey Gov. Chris Christie, who dined with the president about a month ago. “This is ... Read more

Total time: 1½ hours | Serves 8 to 12

Meatloaf

  • 1½ tablespoons butter
  • 1 cup finely chopped onion
  • 2 teaspoons Creole spice
  • 1 teaspoon finely chopped garlic
  • 1½ cups cup thinly sliced button mushrooms
  • 1½ pounds ground beef
  • 1½ pounds ground turkey
  • 1 1/3 cups plain bread crumbs
  • 1 egg
  • 2 teaspoons chopped Italian parsley
  • 1 1/3 cups ketchup, divided
  • Worcestershire sauce
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Tabasco sauce

Step 1Heat the oven to 350 degrees and line a rimmed baking sheet with foil.

Step 2In a heavy sauté pan heated over medium-high heat until hot, melt the butter, then add the onions and Creole spice and sauté until softened, about 3 minutes. Add the garlic and mushrooms and cook until the mushrooms are softened, 3 to 5 minutes. Remove from heat and pour the mixture in a bowl. Set aside until cooled.

Step 3In a large bowl, knead together the beef, turkey, bread crumbs, egg, mushroom mixture, parsley, 2/3 cup ketchup, 2 dashes Worcestershire sauce, salt and pepper until well combined. Form the mixture into 2 loaves and place on the prepared pan.

Step 4In a small bowl, whisk together the remaining 2/3 cup ketchup, 2 dashes Worcestershire and 2 dashes Tabasco sauces. Spoon the ketchup mixture evenly over the loaves.

Step 5Bake the loaves until a thermometer inserted reaches 155 degrees, about 45 minutes. Increase the oven temperature to 425 and continue baking until a thermometer inserted into the meatloaf reaches 165 degrees, about 5 minutes.

Step 6Remove and set aside for several minutes to set up before slicing. While the meatloaf is resting, prepare the gravy.

Gravy

  • 5 tablespoons butter, divided
  • 1 large onion, sliced
  • 1½ cups coarsely sliced button mushrooms
  • ½ teaspoon salt, more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Creole spice
  • 3 tablespoons flour
  • 4 cups low-sodium beef broth

Step 1In a large, heavy sauté pan heated over medium-high heat, melt 2 tablespoons butter. Add the onions and mushrooms, salt, pepper and Creole spice and cook, stirring frequently, until browned, 6 to 8 minutes.

Step 2Stir in the remaining butter, then sprinkle over the flour, stirring to make sure there aren’t any lumps. Slowly stir in the beef broth.

Step 3Reduce the heat to a gentle simmer and cook, stirring occasionally, until the gravy is thickened, about 30 minutes. Remove from heat and strain out the mushrooms and onions, discarding them. This makes about 2 cups gravy.

Note: Adapted from a recipe by chef Brandon Boudet of the 101 Coffee Shop in Hollywood.

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