If you’ve ever said goodbye to someone, and on the way out added a hearty, “Hey, don’t let your meat loaf!” then
I just gave you a virtual high-five. In this context however, we’re
taking about letting your meat “loaf” for a long time in a low oven,
sitting in a rich, creamy shiitake mushroom gravy.
The
main point of this exercise was to determine the benefits of cooking a
meatloaf and sauce at the same time, in the same pan, but I was also
planning on giving you a very nice “three meatloaf” recipe (using beef,
pork and veal). Unfortunately, I wasn’t totally thrilled with the
results, so you’ll have to wait until I perfect the final formula.
 |
This "Three Meatloaf" recipe was good,
but not Food Wishes good, yet. Stay tuned! |
Regardless, this
technique will work with just about any meatloaf recipe out there. I
really liked how the roasting meatloaf fortified the sauce with its
flavorful drippings. The meatloaf was very moist, and seemed to have
picked up some nuances from the sauce as well. One negative is you do
have to skim a lot of fat off the top, but that seems a small price to
pay for a quality one-dish meal.
