Edit ModuleShow Tags

FreshTartSteph Recipe: Meatloaf


Published:

When I started asking food friends what they think makes a great meatloaf, three separate people said ask Chef Stephen Trojahn of Gastrotruck, because his smoked meatloaf sliders are crave-worthy.

So I sent him a note, and he kindly shared the following tips:

1. Start with excellent, grass-fed beef.
2. Test and taste your mixture (by frying off a bit first), and adjust seasoning as needed.
3. If you don't have a smoker, add a few slices of smoked, finely diced and rendered bacon to the mixture.
4. Let it rest. It's even better if you let it come to room temperature then chill overnight.

I took those ideas and incorporated them into a recent favorite recipe by Chef Damon Wise. Both Trojahn and Wise endeavor to add layers of flavor to their meatloaf, with Trojahn adding the killer touch of cooking his in a smoker. If you have a smoker, do that!

If you're not a sauce person, you can skip it and still be happy with a tender, flavorful result. I personally dig the sauce, and add extra cayenne pepper for some heat. Serve the meatloaf as is the day you make it...or save it all for serious sandwiches the next day.

Thank you Chef Trojahn for sharing your tips and recipe.
 

Meatloaf

Adapted from recipes by Damon Wise & Stephen Trojahn
Serves 6

2 slices bacon, finely diced
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 lbs. grass-fed beef
1/2 c. fresh bread crumbs, soaked in milk to cover
1/2 c. Parmesan cheese
2 tsp. dried mustard
1 Tbsp. fresh oregano, finely chopped
1 Tbsp. fresh basil, finely chopped
1 tsp. salt
freshly ground black pepper
2 large eggs, lightly beaten

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Heat a large skillet over medium heat and add bacon. Saute until bacon is just starting to brown, then remove bacon from pan with a slotted spoon and reserve. With the skillet and drippings still over medium heat, add onion to the pan and saute until softened and starting to brown, about 10 minutes. Stir in the garlic and set aside to cool.

Place ground beef in a large bowl. Squeeze milk from bread crumbs and add to the beef, along with the Parmesan, mustard, oregano, basil, salt, pepper, and eggs. Add reserved bacon and sauteed onion mixture. Using your hands, gently mix the beef mixture.

(Pat out a couple of tablespoons of the mixture and fry it until done–taste and adjust seasoning as necessary. The Parmesan cheese adds a layer of saltiness but can vary widely, so be ready to add a bit more salt if needed.)

Transfer beef to the parchment-lined baking sheet and gently form into a roll, about 12 x 4 inches. Place baking sheet in the oven and bake for 30 minutes. Brush with glaze and continue baking another 15 minutes or internal temperature is 160 degrees. Let meatloaf rest for at least 15 minutes before slicing. Serve with more sauce.

To rest overnight, cool meatloaf to room temperature, cover, and chill. Slice and fry slices in a skillet until warmed through.

Glaze

Makes about 1 cup

1 c. ketchup
2 Tbsp. soy sauce
1 tsp. Dijon mustard
2 tsp. honey
2 tsp. smoked paprika
1/4 tsp. cayenne (or more to taste)

Stir ingredients together in a small bowl.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

A True Farm-to-Table Dinner: Cedar + Stone Celebrates Farmers

Farmers get a special "thank you" dinner at JW Marriott's Cedar + Stone, Urban Table restaurant at Mall of America

Minnesota Wine Country: What’s New at the Minnesota State Fair

Enjoy local wines, hard cider, wine slushies, free food and wine demos and more at the Great Minnesota Get-Together

The Best (and Worst) Food Delivery Services

Twin Cities restaurant-to-your-door services, ranked

Gamertainment Go-Tos

Check out eight Twin Cities eateries to get your game on

New Specialty Brews and Beverages at the 2018 Minnesota State Fair

Quench your thirst with 40 specialty brews and beverages—here is a complete list of the 27 new and 13 returning beverages found only at this year’s Great Minnesota Get-Together

New Hotel, Great Restaurants: Stillwater Is Blowing Up

Lora Hotel, Feller Restaurant, Pearl and the Thief—what's going on in Stillwater!?

North Loop Destination: Fairgrounds Coffee & Tea

Espressos, teas, cold brews, and elixirs mean there’s something for everyone at North Loop’s new coffee and tea café

Berry Love Plus Berry Shortcake with Lime Whipped Cream Recipe

Everyone loves berries—including Justin Timberlake, the creator of the "brasberry"—but it just so happens the Twin Cities loves them more than most

3 Things to Eat This Week: July 25-29

Eat like a kid in summer: root beer popsicles, corncobs, Cubanos
Edit ModuleShow Tags
Edit ModuleShow Tags