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Not Your Mother’s Meatloaf

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I like to welcome fall’s cooler temps with individual meatloaves. Same comfort food you are craving, only now everyone gets their own. No more fighting for the crispy end bits or the soft-soothing middle. Individual meatloaves are surely the way to his or her heart. The loaves can be formed and glazed one day ahead before serving. Any extra loaves not being served can be frozen for up to 2 months.

Serves 6 (generously)

1 tablespoon olive oil
3 medium Spanish onions, chopped
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/3 cup chicken stock or canned broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck
1/2 cup plain dry breadcrumbs
2 extra-large eggs, lightly beaten

For the glaze

2 tablespoons sugar
1/2 cup ketchup, preferably Heinz

Dash of hot sauce

  1. Warm the sugar, ketchup and hot sauce over medium heat until the mixture is warm and very thick. Set aside.
  2. Preheat the oven to 350 degrees.
  3. Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Turn off the heat and add the chicken stock, and tomato paste. Allow to cool slightly.
  4. In a large bowl, combine the ground chuck, the onion mixture, breadcrumbs, and eggs, and mix lightly with a fork. Do not mash or over mix the meatloaf or it will be tough. Divide the mixture into 6 (10- to 11-ounce) portions and shape each portion into a small loaf on a sheet pan.
  5. Spread about one tablespoon of glaze on the top of each meatloaf. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees and the meatloaves are cooked through. Serve hot.

Garlic-Mashed Potatoes

Creamy and comforting, these mashed potatoes are the perfect compliment to the loaves of love without all of the guilt.

Serves 6

4 medium Russet potatoes, peeled and diced

3 cloves garlic, sliced thinly

¾ cup chicken stock or canned broth

1 tablespoon olive oil

Salt and pepper

  1. Place the potatoes, garlic and chicken stock in a medium saucepan and simmer, covered, over medium heat for 20 minutes until the potatoes are very soft.
  2. Remove from the heat and mash with a potato masher. Add olive oil, salt and pepper.

If you are not serving immediately, transfer the potatoes to a metal or glass bowl or insert for a double boiler. Keep the potatoes warm over simmering water and covered with a clean cotton towel to soak up the steam so the potatoes do not become mushy.

Laura Frankel is an Executive Chef at Wolfgang Puck Kosher Catering and author of numerous kosher cookbooks including Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes. To purchase her books, click here. For more articles by Laura, click here.
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