The Austin Cookbook by Paula Forbes

Author:Paula Forbes
Language: eng
Format: epub
Publisher: Abrams
Published: 2018-03-21T04:00:00+00:00

Meatloaf

Jacoby’s Meat and Mercantile

Here’s Jacoby’s take on meatloaf, which gets a hint of Texas flavor from jalapeños and barbecue sauce. This is one of the juiciest meat-loaves I’ve ever made, which is to say that it throws off a lot of liquid while cooking (heed the advice to cook it on a rimmed sheet pan) and is also astoundingly delicious.

Serves 6 to 8 with leftovers for sandwiches.

2 tablespoons vegetable oil

⅔ cup (85 g) finely diced onion

⅓ cup (50 g) finely diced jalapeños

3 eggs

⅔ cup (55 g) panko bread crumbs

2 teaspoons salt

1 teaspoon black pepper

⅓ cup (75 ml) chicken stock

2 teaspoons minced fresh rosemary

2 teaspoons minced fresh thyme

3 pounds (1.4 kg) ground beef (80/20)

Barbecue sauce (recipe follows)

Heat the oven to 375°F (190°C).

Heat the vegetable oil in a sauté pan. Add the onion and jalapeños and cook until the onion is translucent, 3 to 5 minutes. Remove from the heat and set aside to cool.

Once the cooked vegetables have cooled, combine them with the eggs, panko, salt, pepper, stock, rosemary, and thyme in a medium bowl and stir until combined.

Add the wet mixture to the beef in a large mixing bowl and mix with your (very clean!) hands until well incorporated.

Form the meatloaf by forcefully throwing small handfuls of the meat mixture into a loaf pan, about ¼ cup (60 ml) at a time. (This step may seem like an odd thing to do, but it will help the meatloaf develop a nice texture.) Press the meat down so the mixture is evenly pressed into the pan and forms a nice loaf shape.

Cover the loaf pan with foil and set it on a sheet pan, in order to catch any drippings that might bubble out during cooking. Bake the meatloaf for 40 minutes, then remove the foil and bake for 25 more minutes or until it reaches an internal temperature of 150°F (66°C).

Remove the meatloaf from the oven and allow it to cool in the pan for 15 to 20 minutes. The meatloaf will shrink slightly during baking, and it throws off quite a bit of liquid.

Remove the loaf from the pan, leaving the liquid behind, and serve it in thick slices with barbecue sauce.

Barbecue Sauce

¼ cup (60 ml) corn syrup

¼ cup (60 ml) molasses

⅓ cup (75 ml) apple cider vinegar

⅓ cup (75 ml) ketchup

1 tablespoon homemade blackening spice (this page)

Combine all the ingredients in a saucepan and bring just to a boil. Immediately remove from the heat and serve warm.

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