Meatloaf is just a homestyle dish you can’t escape. But it can be really good or really bad. I like to get a good mixture of ground chuck and ground pork. You need a ground chuck with about 20 percent fat. You don’t want to go too lean or it gets dry. Turkey meatloaf is fine, but it’s just dry—and kinda boring. Ours is real moist, and we kick it off with Creole mustard, Tabasco, Worcestershire, onions and green garlic. We’ll put ketchup on it, because you just have to, but the gravy we make really sets it off. The other thing is, cook it quick, at about 400°, to get it crispy. It has to be a perfect loaf—about 4 inches across and 2 inches high. That way it gets just the right consistency.
Caramelized Onion Sauce
For 4 Person(s)