One of the challenges of cooking is getting picky eaters to delight in the same things you do. There’s tricks that moms use to sneak vegetables into their kids’ diets, but the bait-and-switch tactic isn’t so easy when you’re dealing with a grown man.
At some point during Thanksgiving weekend, I mentioned that I wanted to make a meatloaf. That idea was met with a sour face, to put it nicely. He blamed it on his childhood, so of course, all I could imagine was seeing a meatloaf chasing him down the hallway of his childhood home while he ran away screaming in his Brooks Brothers pajamas. I don’t think it was quite that dramatic, but in a way, I can agree with him. I never was all that happy to see it show-up on dining tables at my friends’ houses, but I like my mom’s meatloaf.
So, what’s her trick? For one, many people overwork the meat, turning it into an iron-clad football. And then to top it off (quite literally), they slather ketchup on top like it’s a cardboard McDonald’s hamburger. Ick. Yuck. To me, meatloaf is one of the most simple comfort foods. All you need is high-quality ground beef, cracker crumbs, diced onion, a little milk, and an egg. How do people manage to ruin something that’s so easy?
When I explained this to the mister, he seemed less threatened by the aforementioned childhood loaf. Maybe it’s just that he trusts my abilities in the kitchen, but he said he’s willing to give it a try. To up the ante, I’ve decide to complicate my own meatloaf recipe this next time around. I’m adding a little bit of ground pork sausage, swapping in a red onion for a little spice and visual appeal, and I’m going to stud my meatloaf with tater tots. I’ll finish it off with a little egg-wash to help it achieve the crunchy crust that I know his temperamental palette will enjoy, and should there be any left the next day, I’ve already told him that we’ll slice it up and reheat it on the BBQ.
I don’t know if it will be a wham-bam-thank-you-ma’am meal, but if it’s a total flop, I know a dog who would be more than happy to help.
I add sage in with the egg and milk.
Tate Luesebrink 949.573.0071
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