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How to Make Home Style Meatloaf

Adding Tomato Glaze to the Meatloaf

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Shannon Overmiller
http://www.majesticcafe.com/  
(703) 837-9117

Overmiller began her professional career as a bartender and waitress at Proximo Restaurant Group's Austin Grill in Washington, DC. Realizing she craved more experience in the kitchen, she then made the shift to Cafe Atlantico, also part of Proximo, where she worked as a line cook while attending the esteemed L'Academie de Cuisine in Maryland. In 2002, she graduated and accepted a position at Ristorante Tosca under the direction of Chef/Owner Cesare Lafranconi. At Tosca, she quickly moved her way up from Line Cook to Pastry Chef to Sous Chef. With a desire to broaden her experience after spending three years at Tosca, Lanfranconi made a phone call to Chef/Owner Cathal Armstrong on Overmiller's behalf, which brought her to Restaurant Eve in Old Town Alexandria, Virginia. Chef Armstrong�s leadership taught Overmiller about the importance of local vendors and sourcing from local farms, along with honing in on her technical culinary skills. Armstrong added French techniques to Overmiller's Italian preparation, and soon she found a balance between both of her mentors� skills. As a 2004 Jean-Louis Palladin Foundation award recipient, Overmiller had the opportunity of a lifetime to travel to Italy and learn about ingredients and cooking techniques. She has proven herself in many kitchens and now, as the Executive Chef at the latest addition to the Armstrong's projects, which opened in May 2007, Overmiller continues to use the skills she has developed throughout the years.

Adding Tomato Glaze to the Meatloaf

This video will show how to add tomato glaze to meatloaf.

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Adding Tomato Glaze to the Meatloaf

Ingredients

5 pounds of ground beef, pork and salami mixture
1 1/2 ounces of salt
1 1/2 tablespoons of dry mustard powder
A pinch of cayenne
1 tablespoon of fresh thyme
Tabasco sauce
1 to 1 1/2 cups of oats
1 tablespoon of tomato paste
1 tablespoon of whole grain mustard
2 tablespoon of ketchup
Pork fat
1/8 cup of Worcestershire sauce
1 1/2 tablespoons of chopped fresh garlic
5 eggs
1 large onion

Instructions

1. Place the meat in a mixing bowl and add the onions, Worcestershire sauce, pork fat, tabasco, ketchup, mustard, tomato paste, thyme, cayenne, mustard powder, eggs and oats. Season with salt and pepper.


2. Once the mixture has emulsified, place it in a loaf pan.


3. Cover the meatloaf with tomato glaze, place it in the oven and bake it for 35-40 minutes at 350 degrees.

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Transcripts

Shannon Overmiller: Hello! I am Shannon Overmiller at the Majestic in Old Town, Alexandria. Today I will show you how to glaze the meatloaf with the tomato glaze that we just previously made. Then I will show you how to bake the meatloaf. It's just simple. Just coat it with either your hands or spoon and just take your glaze mixture and evenly distribute it per loaf. If you have any extra, this last indefinitely in a refrigerator, the glaze. Some of it will come off from baking so be generous with it. I am going to cover it all. That's it. Now I will show you how to bake the meatloaf. This is simple glazing. Just cover it all and that's how you glaze your meatloaf. Next to bake it. You have your temperature of your oven preheated to 350 degrees and you want an internal temperature to reach to 155 degrees. You can achieve this with a thermometer. You can also find this -- a way to find this to just by feeling the loaf and it's firmed up for you. Then another way to doing it to insert a metal fork or some sort of insert into the meatloaf metal. If it comes out hot to the touch of your lip then you know that inside the internal temperature of the meatloaf is done and well. If it's cool that means it's not done. When you squeeze the loaves when baking, you will feel the give. If it's firm then it's pretty much done. One more key thing that always using with meatloaf as soon as you smell it, it's done. You can smell it. If you smell a meatloaf, if it's smells like a meatloaf coming from the room, the kitchen then it's usually done. It takes about 35-40 minutes on a 350 degrees. That's your range 35-40 minutes. So again 350 degrees for 35-40 minutes. 155 degrees feeling it. You can feel the texture, the give of the loaf, also the smell when you smell the meatloaf. It's ready. If you were to insert a metal fork and it's warm to the touch of your lip. Then you know that it's done. That's how you bake the meatloaf after glazing.

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