Our next stop on our Journey through A Meatloaf in Every Kitchen brings us to “Alex Guarnaschelli’s Mom’s Meatloaf”. Alex is an Iron Chef who got her early start with her mother, cookbook author Maria Guarnaschelli.
Ground beef (chuck)
Fresh ground black pepper
Panko bread crumbs
Curly parsley (stemmed and chopped)
Fresh tarragon (stemmed and chopped)
Preheat oven to 400 F and line a baking sheet with parchment paper.
Mix the beef and pork with your hands. Then add the paprika, salt, pepper, bread crumbs, ketchup, sour cream, parsley, tarragon and eggs. Mix well using your hands.
Make a small test patty and fry in a small sauté pan to test the seasoning and moisture of the patty. If too dry, add extra egg. If too moist, ass more breadcrumbs.
Sauté the onion and garlic in the pan you used for the test patty until translucent. Add the onions and garlic to the Mideast mixture and mix to blend.
Shape into a loaf and bake undisturbed for 15-20 minutes. Baste with ketchup and lower the oven temperature to 350 F.
Continue to bake until the loaf is firm and has an internal temperature of 150 F. Let rest for 10-15 minutes before serving and have more ketchup on hand as a condiment.
This is a really good meatloaf! The only two negatives I found were too much salt and too much tarragon. Now I really like tarragon, but I do believe that it should be used in moderation and blend in with the other flavors. In this case, the tarragon stepped up and slapped you in the face! I used 8-10 sprigs and I believe I could have used 2-4. This would also allow the tarragon to blend with the other herbs and spices rather than taking over the show.
That being said, I would definitely make this one again. 👍🏻