Hello, this is Chef John from FoodWishes.com with a Trader Joe’s Meatloaf. You can read about it in the post why it’s called Trader Joe’s if you don’t know what it Trader Joe’s are. But I'm going to make this meatloaf using ingredients pretty much exclusively from Trader Joe’s. And the first one is this container of mirepoix right its 14 and a half ounces that’s about I don’t know three cups or so its celery, carrots, onion, mirepoix is French for well that’s is actually French for mirepoix. But mirepoix is the term for that celery, carrot, onion mixture and I know what you're thinking, “Chef John, wouldn’t it been cheaper to cut that yourself?” “No, because they make it by the giant bunch of celery in the store and you’ll only need like two ribs and throw the rest away”, so this is actually for most of you cheaper to do.
So were going to cook this whole container with a big pinch of salt with some unsalted Trader Joe’s butter for about 10 minutes covered stir it ones in a while, until its nice and soft and tender. Were going to divide it in half because this half is going to be for the meatloaf and that half for the gravy, all right, so put half of it in a big mixing bowl and then were going to cool it down with some double roasted salsa at Trader Joe’s double roasted salsa, anybody can roast salsa ones.
Trader Joe’s works it twice. All right half a cup of Trader Joe’s organic milk, a dash of Worcestershire sauce and Trader Joe’s cage free eggs. You see any cages; there is no cages, if you find a find in that curtain the next dozen half of it. all right, throw one of those eggs in and were going to stir that in, I'm going to add some pepper, lots of it, some cayenne, and a good amount of salt, you don’t want to blame meatloaf do you. All right, stir that in and then were going to add our beef, I'm using Trader Joe’s butcher shop angus. Don’t settle for regular angus you want black angus its 85% lean very nice beef, I got a couple of pounds, I'm going to mix that in lightly and then were going to add my dry ingredients which are some dried thyme and organic breadcrumbs that’s right Trader Joe’s organic breadcrumbs. I had pesticides in my breadcrumbs so I'm using this, so I'm going to put three quarters of a cup in there, I'm going to finish the next scene you know the trick in meatloaf, just mix it until it comes together don’t over mixed it, it will get tough.
I'm going to put some oil down on a piece of foil on my baking sheet and then I'm going to form that into a loaf hence the name of meat about six inches across by about three or four inches high. And make sure its nice and smooth I find wetting your fingers works wonders. And then for the topping I'm going to take some brown sugar that’s right from Trader Joe’s and mix it in with a couple of tablespoons of our double roasted salsa. I'm going to paint that over the top and a little bit on the sides and that’s going to go in a 325-degree oven for about an hour and 10 minutes. I like the slow oven I will show you why later, in the mean time were going to take the other half of the vegetables, with another hunk of butter and some flour and were going to make a quick little roux you know how to do that right, we do that all the time.
Were going to toast that butter and flour together with the vegetables for about five minutes, I'm going to take some Trader Joe’s organic beef broth really nice all natural. And we are going to put in a cup turn the heat up to high and as soon as that starts to thicken and all the brown bits and deliciousness of the vegetables have released from the bottom we can add or other two cups of stock. So I'm going to do three cups total, have and season that with some pepper and salt, little shoot of Worcestershire all right, so when it comes to boil were going to back that down to low and just simmer that for about 30 minutes until it looks like that. That is one delicious looking and tasting gravy. All right, the meatloaf is done, how do I know because its 155 exactly.
That is the optimum temperature for meatloaf you see the bottom of the pan, you see a big pool of juice and grease? No, you just a little bit that’s because all the moisture stays in the meat loaf that also is why we cooked it in low temperature, slice it, top it with your gravy, served with the traditional mashed potatoes and beans that is one delicious meal for use to be. Now you can make that in with any ingredients you want of course, if you do have near Trader Joe’s makes the shopping most easy, I really like they're and really cheap by the way and nicely package and a lot of organic stuff, a lot of all natural and by the way they are not mainly, yet. I have all the ingredients on the site and as always, enjoy.
Transcription by:
Scribe4you Transcription Services