Recently I have been on a meatloaf kick. Tonight I made a meatloaf bundt. The base is the traditional carrots, onion, and celery minced with rye bread and eggs and folded into ground beef and pork. Unfortunately veal was not available at our local market today. Had it been, I certainly would have included it. I spiked the loaf with some ketchup, soy sauce, dill pickle enriched mustard and minced pickled jalapenos. I lined the bundt pan with sliced prosciutto, filled it with the meatloaf mixture, and baked the loaf at 400 degrees Fahrenheit for an hour. I made a quick sauce with ketchup, smoked balsamic, more of that mustard relish and a few dashes of Tabasco. And who wants meatloaf without mashed potatoes? Certainly not me. I boiled the potatoes with a few cloves of garlic and then put them through a ricer. I added more than enough butter and a splash of hot milk. A drizzle of truffle oil and a dash of cayenne rounded out the seasoning. Meatloaf and mashed potatoes, the perfect Sunday night supper.
And now I am full.