Ask A Chicago Chef: Top Mouth-Watering Meatloaf Recipes

Meatloaf... it's more than just ground beef and breadcrumbs. In fact, it can be one very creative and delicious dish (especially if you're talking to owner and Chef Cynthia Kallile of Meatloaf Bakery, and that's not just referring to what you're topping that meatloaf with. Warm up your kitchen and fill your belly with these delicious takes on meatloaf from two Chicago chefs.

Chef Paul Virant
Perennial Virant
1800 N. Lincoln Ave.
Chicago, IL 60614
(312) 981-7070
www.perennialchicago.com

A graduate of the Culinary Institute of America, Chef Virant worked in both New York and Chicago before opening his first restaurant, Vie, in Western Springs. In 2011, he partnered with Boka Restaurant Group on Perennial Virant, where he continues to focus on seasonal ingredients -- and supporting the local Green City Market. Perennial Virant typically serves this meatloaf with tomato jam glaze, or their house BBQ sauce, creamy grits and sweet corn chow chow.

Ingredients

• 1000 grams ground beef
• 60 grams carrots
• 130 grams onions
• 60 grams celery
• 10 grams garlic, minced
• 10 grams cocoa powder
• 20 grams rendered bacon fat (or butter)
• 60 grams bread crumbs
• 190 grams cream
• 50 grams eggs
• 60 grams tomato puree
• 10 grams Worchesterire sauce
• 18 grams salt
• 5 grams pepper

1. Finely chop the onion, celery, carrots, and garlic, and mix all of this well with the ground beef.
2. In a separate bowl, mix the cream and eggs with the breadcrumbs. Let the breadcrumbs soak for about 10 minutes.
3. Next melt the bacon fact or butter, and finish by mixing it with the remaining dry ingredients.
4. Mix all mixtures together, keeping the meat cold.
5. After putting the mixture in a mold, bake at 350 degrees Fahrenheit for an hour, or until the meatloaf reaches at least a temperature of 150 degrees.
6. Allow the meatloaf to cool. You can unmold and serve immediately, or allow it to set in a cooler overnight.

Related: Unique Mashed Potato Dishes in Chicago

Chef Cynthia Kallile
Meatloaf Bakery
2464 N. Clark St.
Chicago, IL 60614
(773) 698-6667
www.themeatloafbakery.com

After more than two decades in corporate public relations, Chef Kallile changed careers and followed her dream: she opened a restaurant focused on meatloaf. For her, recipes allow her a chance to be creative, and in doing so, she's created a number of innovative and delicious dishes. In addition to her restaurant, she also serves customers through her food truck, Meatloaf-a-Go-Go. Here, along with in her cookbook, she shares the recipe, inspired by her mom, that started it all, The Mother Loaf, as well as a recipe that deserves a spotlight of its own as well, the Father Loaf.

The Mother Loaf

Ingredients

• 1 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 1/4 cup red bell pepper, finely diced
• 1/4 cup green bell pepper, finely diced (optional)
• 1/4 cup plus 2 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 2 tsp prepared yellow mustard
• 2/3 cup fresh curly or Italian parsley, chopped (plus extra for topping, optional)
• 1 tsp finely chopped fresh thyme leaves1/2 tsp dried marjoram
• 1 tsp paprika
• 1/2 tsp seasoned salt
• 1/2 tsp coarse sea salt
• 1 tsp black pepper
• 1 cup 100% whole grain rolled outs
• 1 cup butter cracker crumbs
• 2/3 cup 2% milk
• 2 large eggs, lightly beaten
• 2/3 lb (300 grams) ground chuck beef
• 2/3 lb (300 grams) ground pork
• 2/3 lb (300 grams) ground veal
• Canola or vegetable oil spray (for greasing)
• 1 batch Yukon Smashers (see below), for topping
• Demiglace, for serving

Yukon Smashers

• 3 to 4 Yukon Gold potatoes of medium size (about 2 pounds)
• 2 Tbsps 2% milk
• 4 Tbsps unsalted butter
• 1 heaping Tbsp of sour cream
• Coarse sea salt, to taste
• Freshly ground white pepper, to taste

Directions

1. Preheat oven to 375 degree Fahrenheit.
2. In a bowl, combine the celery, bell peppers, herbs, condiments, paprika, and seasonings. In a separate bowl, combine the oats with the butter cracker crumbs, eggs, and milk with the ground meats. Add the vegetable mixture to this bowl and mix well with your hands.
3. Place the meatloaf mixture in a greased nonstick 10-inch x 5-inch (or 25 cm x 13 cm) loaf pan. Then smooth down the top of the mixture with either your hands or a cake spatula. Bake in the oven for at least 45 minutes (potentially up to 60 minutes), or until the internal temp reaches 160 degrees Fahrenheit and the top is browned.
4. While the meatloaf bakes (and cools), start to make the Yukon smashers. To do this, peel the potatoes so they look striped (this will add color and texture to the dish, as well as nutrients!)
5. Cut the potatoes into cubes (about two inches big). Place these potatoes into a large saucepan, and cover them completely with cold water.
6. Bring the water in the pan to a boil over high heat. Once boiling, reduce the temperature and allow the potatoes to cook under they're fork tender.
7. While the potatoes are cooking, warm the milk (this can be done in a microwave).
8. When the potatoes are done, drain and return to the pan. Add the milk, along with softened butter as well as sour cream. Season this to taste with the pepper and salt. and then finish the Yukon smashers by mashing them with a potato masher or fork.
9. Once the meatloaf has been removed from the oven and cooled, unmold the meatloaf carefully.
10. Fill a pastry bag (12 to 14 inches) with the Yukon Smaskers (using caution, as it will be hot!)
11. Allow your creativity to flow, and decorate the top of the meatloaf any way you'd like with the Yukon smashers.
12. Finish by sprinkling parsley on top, and serving with demiglace.

Related: Ask A Chicago Chef: 5 Tasty Pumpkin Recipes

Father Loaf

• 1 cup dry white bread crumbs
• 1 cup 100% rolled grain oats
• 2/3 cup 2% milk
• 1/3 cup ketchup
• 1 tbsp plus 2 tsp Worcestershire sauce
• 2 tsp traditional bbq sauce
• 2 tsp garlic, minced
• 2 tsp fresh chives, minced
• 1 tsp dried Herbs de Provence
• 1 tsp paprika
• 1 tsp fine sea salt
• 1 tsp black pepper
• 1 lb (450 grams) ground chuck beef
• 1 lb ground prok
• 1/2 cup yellow onion, finely chopped
• 1/3 cup celery, finely diced
• 1/4 cup red bell pepper, finely diced
• 2/3 cup curly parsley, finely chopped
• 2 large eggs, lightly beaten
• Canola (or vegetable oil) to spray (for greasing)
• 1 batch Yukon smashers (see above) for topping (For other topping ideas, including cheesy taters, see her cookbook)

For the glaze and dipping sauce

• 1/2 cup ketchup
• 1/3 cup traditional BBQ sauce
• Granulated sugar, to taste

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a bowl, combine the oats with the bread crumbs and mil, and allow it to soften.
3. In a different bowl, mix together the ketchup, sauces (Worcestershire and barbecue), chives, garlic, paprika, Herbs de Provence, pepper, and salt.
4. In another, larger, bowl, mix together the ground meats with the parsley, celery, onion, and bell pepper. To the meat mixture, add the eggs, as well as the ketchup mixture, and bread crumb/oat mixture. Mix it all well with your hands.
5. Prepare a sheet pan with parchment paper that has been lightly sprayed with vegetable or canola oil. Then, using your hands, form the meatloaf into a loaf -- or any shape you'd like! Chef Kalille suggests shaping it into a football, especially if its going to be served on game day.
6. Bake the meatloaf in the oven for about 35 minutes.
7. While the meatloaf is baking, prepare the Yukon Smashers (see above). Take this time to also stir together the glaze/dipping sauce ingredients.
8. Once the meatloaf is done, remove from the oven and brush with the glaze mixture.
9. Put the meatloaf back into the oven and allow it to cook for another 15 minutes (or until it reaches an internal temperature of 160 degrees Fahrenheit). Please note that cooking time may vary, especially if the meatloaf shape is different than a loaf.
10. Once it's done cooking, top the meatloaf with the Yukon Smashers, and use the rest of the glaze as a dipping sauce. Enjoy!

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Elizabeth SanFilippo is a freelance writer, who enjoys trying new foods from all over the world. But her favorite city for culinary treats will always be Chicago. When not blogging about food, she's working part-time at a culinary vacation company, The International Kitchen, based in the Windy City, as well as repping Younique cosmetics and skincare products. Some of her writing can be found at Examiner.com.