My meatloaf would turn into a pistachio-studded, blanched asparagus-lined, pate' de campagne; lightly mixed, baked in a bain marie to poach, weighted & pressed to compact, chilled, sliced, and served with tart cornichons, Maille Dijon Mustard to spread, and baguette as a vessel.
But, there are times when meatloaf should just be meatloaf. That is why Michael is the meatloaf maker. His is honest and comforting. What it should be. Straight-to-the-point meatloaf, with tomato ketchup topping caramelized into a glaze. Juicy and tender. Crunchy on the outside edges...coyly referred to as the meatloaf G-spot. Blush.
He used to drain the fatty flavor drippings (as I like to call them...others, not). My balking of this flavor drain and insistence of it's shiny hair worth inspired an interesting spin. He now drains the drippings and uses them for his roux based pan gravy. Brilliant! Meatloaf cream gravy! Perfect for the requisite whipped potatoes, which he also prepares with great care; butter-topped and creamy. The ideal potato indented-well for steamed green peas, topped with meatoaf dripings cream gravy. Yep.
Perhaps the greatest advantage to a REAL meatloaf over .....say....a pate de campagne?
Leftovers.
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