2018_September-October.indd

the Home Cooking issue

Note to the reader: Our Tuesday hot lines feature our special Ca- jun meat loaf with brown gravy. It’s made in house. We also have mashed potatoes and macaroni and cheese. It’s the ultimate comfort food combination. ​

Just like there are an infinite number of ways for meat loaf to go wrong, there are an equal number of ways to create a meat loaf that’s the pinnacle of satisfying, homey comfort food. Starting off with a solid blend of meats, such as combining beef with pork or veal, or using beef with a generous fat-to-meat ratio (aim for at least 15 percent) is a strong first step towards a supple meat loaf. Sautéing any vegetables before incorporating them is a must-do, as is being generous with the wet ingredients like ketchup, Worcestershire, eggs and milk. (Wet ingredients are also a great way to experiment with different flavor profiles, all while ensuring the meat loaf stays blissfully moist.) And when you’re combining the ingredients into their final loaf form, make sure to gently fold them together until just combined — don’t knead the mixture like you’re giving it a bad Swedish massage. Good meat loaf requires a tender touch. For other forms of dinnertime “loaf ” dishes, the rules shift a little bit. Working towards your first turkey loaf? Such a lean meat tends to be slightly grainy when cooked, so blending in a small amount of a fattier meat, like pork, is beneficial. Really itching to try your hand at tuna loaf? Sorry, you’re on your own with that one. One unconventional go-to recipe that almost always causes a change of heart in meat loaf cynics is Paul Prudhomme’s Cajun meat loaf from the 1984 cookbook, Chef Paul Prudhomme’s Louisiana Kitchen . This spiced-up take on the classic form has found legions of fans due to its unique seasoning mix — which includes everything from cayenne to nutmeg — and a healthy kick of hot sauce. Or perhaps on the quest to find your personal-favorite meat loaf, if becomes apparent that the greatest place to taste delectable meat loaf isn’t the dinner table at all, but the lunch tray. Plate lunch spots across Acadiana have been serving up meat loaf for generations, placed alongside delectable sidekicks like gravy-smothered rice and stewed vegetables that are more than ready to share in the tasty spotlight. Meat loaf is, if nothing else, a versatile team player.

It also makes for some of the most lauded leftovers around.The day after meat loaf is served for dinner, leftover meat loaf evangelists swear by creating a meat loaf sandwich which, in their estimation, is even better than the original. In my own personal experience, the best meat loaf sandwich is an unfussy one, where a thick slab of meat loaf is tucked between two slices of unassuming white bread, then topped with a melty slice of cheese and a slather of mayonnaise. Much like those who sing the praises of leftoverThanksgiving turkey sandwiches, the day-after meat loaf sandwich takes eating meat loaf in an entirely different — and potentially tastier — direction. Meat loaf isn’t just an economical dinner that can provide a complete square meal in a single serving, or something to dread in the cafeteria line. No, this Rodney Dangerfield of dinners — when prepared correctly — can be right up there with any fried chicken plate or casserole as the epitome of satisfying, nostalgia-inducing home cooking. It’s high time meat loaf starts getting the respect it deserves.

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MY ROUSES EVERYDAY

SEPTEMBER | OCTOBER 2018