I spent much of this week contemplating recipes for persimmons, a fruit I only first had last Monday, even going so far as a failed chutney attempt. While coming up empty on good persimmon ideas, I was inspired by our friend Tracy who put out a call for meatloaf recipes. It’s been years since I last made meatloaf, and with Jen and I both furiously working on finishing the school quarter, it seemed like a perfect comfort dish that would also yield a meal or two of leftovers. This week could have gone either of two directions, pork or beef, as I use both in equal proportions. I chose pork because I’m still hoping to showcase my burger skills before the year is out.
I picked up a half pound each of Llano Seco organic pork and Five Dot Ranch beef, both freshly ground by the Davis Co-Op.
I put the ground meat in a bowl and added about a cup of finely chopped onion, a chopped garlic clove and two ribs of celery.
Next I added a bunch of bread crumbs and an egg.
Finally, I spiced it with a teaspoon and a half of salt, a tablespoon of dijon mustard and ground black pepper all over the top.
Next came the fun part, getting into the bowl wrist deep and mixing it all together.
When it was all mixed together, I filled a loaf pan and covered it with foil. I placed it in an oven at 350° F for 30 minutes, after which I removed the foil and continued cooking it at 400° F; for another 30 minutes, until it had reached an internal temperature of 160° F.
We sliced it up and enjoyed it with baked potatoes. This meatloaf is super easy to make, and has a great meatloaf taste—lots of umami, just like meatloaf should be.