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Thursday, April 24, 2014

Restaurant Recipe: The Blue Plate's Meatloaf

Posted By on Thu, Apr 24, 2014 at 4:00 PM

The Blue Plate's Meatloaf
  • The Blue Plate's Meatloaf

The Blue Plate is a New American restaurant in La Lengua that features both comfort food and as well as rustic Mediterranean dishes, with an emphasis on the use of fresh, local, sustainable ingredients. Many of the American-style classics are done up and done right -- think goat cheese macaroni-and-cheese, or fried chicken with smoked jalapeño buttermilk dipping sauce. But the star of the show is the the good old-fashioned Blue Plate Meatloaf. It comes out perfect: ultra-moist, and extremely flavorful. It's served on a mound of velvety mashed potatoes alongside perfectly cooked green beans and a pool of smoky au jus. Don't be surprised if you can't finish the whole thing; be pleased you'll have leftovers. (And meatloaf makes for some mean leftovers.)

See Also: Restaurant Recipe: Locanda's Jewish-Style Artichoke

The dish has been on the menu every day since the Blue Plate opened in 1999. Alhough the ingredients are numerous (some 20 in all), the recipe is fairly straightforward. The end-result? Let's just say it will turn a vegetarian around -- because it already has.

According to Chef Cory Obener, one rainy night, a father and daughter stepped into the Blue Plate and sat at the chef's counter. Obender was on the line, and as he was cooking, he overheard that the daughter (who appeared to be in her early twenties) was a vegetarian. The father ordered the meatloaf, and towards the end of the meal, the daughter said, "Dad, I think I want to try the meatloaf." For whatever reason it was, she did. "It's good," she said. The very next night, she came into the restaurant by herself and ordered it again.

Damn right, it's good. Shoot -- it's great. And here's the recipe:

The Blue Plate Meatloaf

1.5 lb ground beef

½ lb ground pork

1 cup fresh bread crumbs, preferably Boudin Sourdough

1 large white onion

2.5 tbsp minced garlic

½ cup parsley

½ tbsp dried thyme

⅓ cup chopped sage

2 tbsp dijon

1 cup milk

3 eggs

½ tbsp cayenne

1 cup catsup

⅓ cup Worcestershire sauce

1 tbsp red wine vinegar

1.5 tbsp fresh thyme

2 tbsp pepper

2 tbsp salt

1 tbsp Tabasco

Step 1: Prepare onion mixture

Render bacon in a large skillet until crisp. Remove bacon, and saute the onions and garlic in reserved fat until translucent. Take off heat, stir in breadcrumbs, and let cool.

Step 2: Combine ingredients

In a smaller bowl, combine ingredients from parsley to Tabasco and stir. Combine this mixture to the onions/garlic/breadcrumb mixture above.

Step 3: Mix in meats

In a large bowl, mix together pork, beef. Add the mixture above and mix well.

Step 4: Mold and Bake

Add to a 10'' loaf pan and shape meat into loaf. Flip onto a baking pan and release the mold. Bake in oven at 350 until mixture reaches 155 (about an hour). Serves 4-6.

The Blue Plate, 3218 Mission St., (415) 282-6777.

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About The Author

Omar Mamoon


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