You might rethink meatloaf if you try Julia Child’s famous recipe
Sorry last week’s wing recipe wasn’t printed in Wednesday’s printed column. Thanks to the readers who wrote in for the recipe. We printed it in the Jan. 30 paper, and you can also find it at kansas.com/living/food-drink. I enjoy hearing from readers.
The Kansas City Chiefs winning the Super Bowl is still sinking in, and it feels almost surreal. I almost wrote about quarterback Patrick Mahomes’ favorite food — ketchup — in honor of the win, which led to me writing about meatloaf.
Let’s talk about meatloaf. Most people either love it or dislike it. Over the years, I’ve found it’s a one-or-the-other thing. Growing up, we didn’t eat meatloaf, and I’m not exactly sure why because my Grandma Marge made it. It wasn’t until I tried Julia Child’s recipe that I really fell in love with meatloaf.
This recipe has no ketchup in it, which might be part of the reason I really like it. Meatloaf is traditionally smothered in ketchup, but this recipe is different. The combination of ground beef and turkey makes it a bit lighter, and the sautéed onions and garlic are a winning combo for flavor. The thyme, paprika, allspice and oregano also give this meatloaf a more complex flavor.
Child’s recipes are tried and true, and this one should go on your “clip out and try” list. It makes a nice large meatloaf, so there will be plenty for leftovers or to feed a big family. Warm, cozy dinners like this one make winter a bit more bearable.
Adriene Rathbun is an enthusiastic Wichita cook who offers cooking classes through her business, Social. Reach her at socialcookingclasses.com or ar@adrienerathbun.com.
Julia Child’s Meatloaf
2 cups minced onions
2 tablespoons butter
1 cup pressed-down homemade bread crumbs
2 pounds ground beef chuck
1 pound ground turkey
1 cup cooked rice
2 large eggs
½ cup beef bouillon
2/3 cup grated cheddar cheese
2 cloves pureed garlic
2 teaspoons salt
½ teaspoons pepper
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon oregano
3 bay leaves (if making loaf)
Heat oven to 350 degrees. In a large skillet, saute onions in butter for 5 minutes, until tender and translucent; raise heat and saute a few minutes longer, until lightly browned. Scrape into a large mixing bowl. Combine all ingredients in the bowl with the exception of the bay leaves. Mix together thoroughly, using your hands.
Shape into either a free form loaf on a buttered cookie sheet or a buttered 8 cup loaf pan. Arrange the bay leaves on top. Bake in the lower middle of the oven for about 1 ½ hours. The meatloaf is done when the juices run almost clear with a pale pink tinge. A meat thermometer should read 155 degrees. Let cool for 30 minutes and pour off the fat and juices before serving.
This story was originally published February 4, 2020 at 11:31 AM.
.jpg)