Here we go, cyberspace I’ve kicked off my virtual culinary journey around the world with Italian-style meatloaf.
Let me tell you a bit about how this is going to work. I’ve bought myself a big map and drew a big red line around it and intend to cook my way through it. I have no idea how it’s going to go, but I think that’s the fun of this little experiment. Let’s see how we go, shall we?
Now, about this meatloaf. Since I live in the middle-USA, I figured I needed to start with something that to me, screams very America, very midwest, very traditional. This is actually pretty original to me and my household, since the meatloaf type things that I grew up eating were spiced with paprika and wrapped in cabbage leaves. More on that later. However, as for the traditional meatloaf that you likely know and love, I’ve never made it, and can count on one hand the number times I’ve eaten it. Not a favorite of mine as a kid. I’m not sure what it was about this all-American comfort food that I rejected. Maybe it was the ketchup crust on top. Maybe it was the unappetizing thought of a loaf of meat.
Whatever the reason, for a good part of my 31 years, it remained taboo. After decades of abstinence, my BFF, reintroduced me to this American diner classic, and my taste buds rejoiced. When she shared her recipe, I wasn’t surprised that it was Michael Chiarello’s twist that made me change my tune. Not wanting to mess with a good thing, I followed it pretty much step by step.
It’s a pretty straightforward recipe and as the weather starts to cool and our lives becomes a little more cozy, our table should follow suit and this will do just fine. My take is that if you’re going to have a meatloaf, might as well up the game and make it an Italian-style meatloaf!
Italian-Style Meatloaf recipe is a welcome twist on the typical ketchup-topped variety that holds true to the classic but in a way that everyone will love.Italian-Style Meatloaf
Ingredients
Directions