The Lee Bros. Southern Cookbook, featured on ChubbyHubby (Harlem Meatloaf)
Val’s awesome mum: Doris (Tangy Potato Salad)
Quick Short Recipes (Creamless Mushroom Soup)
Photos By: Ed
I have never eaten a meatloaf in my life, largely due to the fact that I do not consume beef because of well, “religious” reasons and the fear of infuriating by mum. But then again, who am I kidding? I have consumed beef (in a conscious state of mind)before but they were all backed by really really good reasons…
However, I was a good sport 2 Saturdays ago when I tried a slice of the Harlem meatloaf that Ed cooked. And I have to say that the “sacrifice” was worth it.
I first came across the meatloaf post on Chubbyhubby’s 29th October post and it was pretty amazing how he could make something so dull look incredibly yummy. It was my intention to bake it for my housemates and the usual dinner guests from the apartment at 1072. Coincidentally, Ed (also a huge Chubbyhubby fan, just not as mad as me) brought up the idea 2 days later of a collaboration for the meatloaf on one of the Saturday dinners to thank apartment 1076(inhabited by my generous housemates) for providing him with warm wholesome dinners on many occasions.
We bought all our ingredients from the organic grocery store-Whole Foods ( I wanna bring the franchise to Singapore.swear!), the italian sausages, ground beef, tobasco ..right down to the pickles! It was going to be a healthy meatloaf!
Anyway, did I mention the word “collaboration”? Well, it turned out to be more like an Iron Chef scenario in which Ed (with all that SAF commanding aura around him)kept barking out orders to the sous chef (demoted right in her own kitchen!!!)..
“eh Val.can you chop the onions?”
“wheres the measuring cup?”
“can you pass the Worcestershire sauce?”
“can you chop the pickles?”
“do you think its done?”
“do you have a larger mixer bowl?”
All in all, I would say I did a darn good job at all the dicing. Thanks to my awesome food chopper that I bought from Chef’s Outlet at the factory outlet. Our saving grace. And it was a hilarious sight looking at a guy friend of mine running excitedly around the kitchen like a 10 yr old kid in a red-striped William Sonoma apron and oh gosh, you should have seen the blissful expression on his face when he finally got to wipe his wet hands down on the apron (that’s what he claims the apron is for).
I made some other side dishes (Creamless mushroom soup and Potato Salad) for the dinner party at Lynn’s place. Shen Ye created an awesome baked rice in a Pyrex dish and Lynn’s fruit tart was as close to what you can get at the pastry section of Whole Foods.Neatly arranged fruits, very flavorful crust and all. The meatloaf I must say, was pretty impressive and with every bite, the Southern flavor gets enhanced and you could ALMOST (operative word being “almost”)feel yourself being transported back to the lush green plantations of Alabama..
Hope you would enjoy this mini feast we managed to create in under 2 hours.
Harlem Meat Loaf
Serving Size: 6 people
450 g ground beef
225 g Italian sausages (prefrably sweet ones)
3/4 cup ketchup
1 tbsp + 2 tsp Worcestershire Sauce
4 tsp Tobasco Sauce
1/2 cup chopped sour dill pickles
1 large onion, finely chopped
3 garlic cloves, peeled and minced
1/2 cup flat-leaf parsley, finely chopped
1/2 cup bread crumbs
1 large egg, lightly beaten
1/2 tsp salt
1. Preheat over to 175 C
2. Place minced beef and sausage meat into a large wide bowl and break the meat up into golf-ball sized hunks
3. In another bowl, whisk 1/2 cup ketcup with 1 tablespoon Worcestershire and 2 teaspoons Tabasco. Pour thi sover the meat.
4. Using the same bowl, mix pickles, onions, garlic and parsley. Scatter this over the meat mixture
5. Sprinkle break crumbs evenly over it.
6. Add egg and salt
7. Use hands to mix the ingredients well, until evenly blended.
8. Transfer mixture to a 9″ x 13″ roasting pan and pat it into a compact loaf.
9. Bake this for 35 minutes on the middle rack
10.Whisk remaining 1/4 cup ketchup, 2 teaspoons Worcestershire and 1 teaspoon Tabasco together in a small bowl.
11.Brush the glaze generously over the top of the meat loaf.
12.Put it back into the over for another 15 minutes and the glaze should harden and stiffen.
13.Let the meat loaf rest for 10 minutes before slicing. (or place it in fridge)
Creamless Mushroom Soup
Prep time: 10 minutes
Total cooking time: 25 minutes
60 g butter
2 cloves garlic
500 g small/medium mushrooms, chopped
30 g plain flour
560 ml milk
375 ml beef/chicken stock
20 g chopped parsley
1. Chop onions fniely
2. Melt butter in a large pan, add onion and garlic. Stir over med heat for 3 minutes until onion is osft.
3. Add chopped mushrooms to pan, stir 5 minutes
4. Add flour, stir for another minute
5. Add milk and stock to pan, stir until combined.
6. bring to boil, reduce heat to low.
7. Simmer, unconvered, for 15 minutes or until mixture has reduced and thickened and mushrooms are tender.
8. Stir in parsley.
Mummy’s Potato Salad
Canned corn kernels
much discretion and love=)
( I honestly estimate the portions of each ingredient!)
i love the last recipe. Always reminds me of home and of mum when I make it. It is a big hit among the Americans here because there is a different kick to it when you add green apples to the otherwise dull mixture of starchy potatoes and hard boiled eggs.