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Home-Style Meatloaf Gets Your Shoe In The Door

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The Tampa Tribune

Published: October 31, 2007

The shoe-shopping addict's recipe for subterfuge? Leave the bags in the trunk, then smuggle them in while your meat-and-potatoes sweetie devours a plate of retro-chic redemption.

It's all about great meatloaf. Oh, sure, there are certainly more glamorous entrees than this homely champion of culinary suburbia. But pearls and vacuums aside, what speaks of domestic devotion more eloquently than a moist and meaty loaf served warm from the oven?

Even if you've loathed your loafs of the past, the divas promise our deceptively delicious meatloaf is better than your mother-in-law's.

And not only will a side of buttery smashed potatoes complete the maneuver, but the side dish also will render you wholly deserving of those new Manolo Blahniks.

DECEPTIVELY DELICIOUS MEATLOAF WITH BALSAMIC GLAZE

1 pound ground sirloin or ground turkey

1/2 cup each: ketchup and bread crumbs

1/4 cup flat-leaf parsley, chopped

3 garlic cloves, minced

1 small onion, minced

1 egg

2 teaspoons dried tarragon

1 teaspoon dried basil

1/3 cup grated Parmesan, kasseri (see note) or Swiss cheese
1 teaspoon coarse salt
Cracked black pepper, to taste

For the glaze:

1/2 cup ketchup
2 tablespoons each: balsamic vinegar and honey
1 teaspoon hot sauce

Heat oven to 375 degrees.

In a large bowl, combine the meatloaf ingredients. Mix with your hands - or, if squeamish, this is something kids love to do.
Shape mixture into smooth oval shape in an ovenproof baking dish.

To prepare the glaze, mix the remaining ingredients, and brush over the meatloaf. Bake at 375 degrees for 45 minutes. Allow the loaf to rest for at least 5 minutes before slicing.

Make 4 servings.

Note: Kasseri is a mild-flavored Greek cheese, made from sheep's or goat's milk. It is a creamy gold color, with a firm texture.

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