Monday, November 22, 2010

Meatloaf and blizzards

Snow! Glorious, glistening snow! The Palouse region of eastern Washington is currently under a blizzard warning, so what better time to blog about comfort food than a day spent snuggling with furry children? Some serious inches have dropped since it began snowing last night, with no sign of slowing down anytime soon, and every time it snows, I break out the slow cooker or start craving meatloaf and pot roast (which will be the subject of my next post).

Despite its resurgence in the foodie world, meatloaf remains one of those meals that people tend to view as unappealing, perhaps because of its "blue plate special" connotation. My mom made the most fantastic meatloaf--simply put together with no fancy ingredients, and delightfully moist. I'm recreating her excellent meatloaf here, along with cauliflower puree, which is a healthier option than mashed potatoes (although I do include a potato so the consistency isn't too soupy).

Snooty Snark's Meatloaf

8 oz. ground pork
6 oz. ground beef
4 oz. tomato sauce
1/4 cup minced onion
1 egg
Salt and pepper
3/4-1 cup instant oatmeal
1/2 cup ketchup
1 tbsp. Worcestershire

1. Preheat oven to 350 degrees. In a large bowl, mix together pork, beef, tomato sauce, onion, egg, salt and pepper by hand. Add oatmeal to mixture a bit at a time, adding more if the mixture is too wet or less if the mixture is just dry enough to hold shape.

2. Coat a 5"x9" baking dish with cooking spray and place meatloaf into loaf pan, shaping to conform to dish. Bake in preheated oven for 45 minutes. Mix ketchup and Worcestershire in a small bowl and set aside. Remove from oven and drain out fat, then brush with ketchup and Worcestershire. Bake another 25-35 minutes, or until meat is cooked through.

Cauliflower and Potato Puree

1 head cauliflower, white florets cut into pieces
1 Yukon Gold potato (you can use any potato, but Yukon yields the best consistency)
3 tbsp. butter
Splash of half and half
Sea salt and fresh ground black pepper, to taste

1. Steam cauliflower for 10-15 minutes, or until florets are tender but not mushy. Boil Yukon potato (cut into pieces for faster cooking time) until a knife cuts through potato easily.

2. Remove potato and cauliflower from heat and pour into food processor along with butter, half and half, and s&p. Pulse until desired consistency. Taste for seasoning, adjust if needed, and serve.


  1. Have you tried parsnips and potato puree? I like the mild sweetness, reminiscent of carrots, that the parsnip adds.

  2. I've never made parsnip and potato puree, but I've had it many times in restaurants. You just inspired me to do it at home!