Recipes/GoodStuff/balsamic_meatloaf.md

Balsamic Meat Loaf

Foreward

This is an attempt to smuggle vegatables into meatloaf and disguise it so my son will eat it. I find if he helps make something then he's more likely to eat it.

Kid friendly tricks

Put the vegatables in the bottom of the mixing bowl and the meat on top so they never see them.

My son likes to crack the eggs. I have him crack them into a bowl so that I can remove any of the "crazy shells".

Have your child dump in the panko 1/3 at a time ( hey Math is fun !! )

Have your child "paint" the meatloaf with the glaze.

Have your child smell the ancho powder and ask them what it is.

Have your child set the kitchen timer and ask them several times "Is it done yet?" (revenge is sweet)

Pre-Cooking

Several hours before cooking or the night before when veggie-hating small people are sleeping:

Preheat oven to 400 F.

Veggies:

• 1 large red pepper ( cut in 1/4 )
• 2 small zucchini cut in 1 inch disks
• 1 Med to Large red onion cut into 3/4 inch ring
• 1 head garlic
• Olive oil
• Salt and Pepper
• 2 sprigs fresh thyme

Preparation

• tear off enough foil to make a pouch for the garlic cut the top off of the garlic so you can see all of the cloves and place in the foil on the counter.

• drizzle on about 2 glugs of olive oil, hit with a pinch of salt wrap up into a loose pouch with the thyme

• cut veggies and coat lightly with olive oil, salt and pepper

• roast garlic and vegatables for about 40 minutes turning once after 20

• leave on the counter for 10 minutes to cool

• squeeze out about 3/4 of the garlic cloves and save the rest for something else

• place in a food processor and stop while still slightly chunky

• wrap in 2 paper towels and suspend over a bowl in the fridge up to overnight

the idea is to leach out as much moisture as possible and render the veggies unrecognizable

2 hours before dinner:

• 2 large eggs
• 1/2 lb ground pork
• 1/2 lb ground veal
• 1 lb ground chuck

let come to room temperature for 30 minutes

Preparation

1 1/2 hours before service

Preheat oven to 425 degrees F.

• 1 tablespoon finely chopped fresh thyme leaves
• 1/4 cup chopped fresh parsley leaves, plus more for garnish
• 1 cup panko (Japanese) bread crumbs
• 1/2 cup freshly Parmesan
• 1/2 cup ketchup
• 2 tablespoons balsamic vinegar

• 1/4 teaspoon ancho chile powder

• Line a loaf pan with plastic wrap and a sheet pan with parchment paper

• gently mix all of the meat/eggs/above ingredients together taking care not to turn everything into a paste

• using about palm size portions gently pack into the lined loaf pan (it's easier to get a good shape if you slowly add and gently shape then glop it all in at once and try to slam it down)

When it's all in make the glaze

Whisk together:

• 1/2 cup ketchup
• 1/4 cup balsamic

• 2 large pinches of ancho chile powder

• Place the parchment and sheet pan on top of the loaf pan and flip the meatloaf onto the sheet pan

• Using your hands or a brush try to create an even layer of glaze all over the meatloaf

• Place in the oven for 1 hour and let rest for 15 minutes before slicing and serving.