not mom’s meatloaf

Did anyone else visit the super-duper newly reopened Fry’s grocery store at Tatum and Shea this past week for their grand opening? Marissa and I went on opening day – crazy idea! We actually had a good time even though there was no parking (I guess we could have used the new valet service and had the car washed, but no) so we parked along the back wall of the store. The store is amazing! And the grand opening deals were as well. My bill was $158 and I saved $171! Dave hates it when I say, “Wow, look how I saved more than I spent!” But I couldn’t help myself… sashimi-grade ahi tuna, whole prime rib, white asparagus, and Kobe ground beef… all at amazing prices! I think he felt a little better about it when we enjoyed some of the ahi in the delicious Southwestern Ahi Tuna Tacos the other day. And then again last night, when we devoured some of the white asparagus and Kobe beef in this supremely tasty meatloaf. And my guess is that he’ll be even more pleased with me when we share the prime rib steaks with my dad and Sloane tonight! Score!

The Kobe ground beef I purchased is actually 50% American Kobe and 50% regular ground beef and was sold in 1-pound packages for only $3.99/lb. If it was true 100% Kobe and I paid 100% regular price, I would not have used it for meatloaf! So what is Kobe beef and why is it such a big deal with a big price? Here is a LINK to a funny, irreverent, and entertaining article by  Brett Martin in Details magazine. It was what inspired me to create this recipe, just keep in mind the price I paid for my 50% American Kobe beef as you read, so as not to consider me a donkey’s behind, as Mr. Martin would suggest!

This recipe is perfect for whatever combination of meat you prefer, whether that is all beef or a mixture of beef, pork, and or lamb. Since only Dave and I were home to enjoy it, I used only one pound of meat and a smaller loaf pan. To serve a family and use a standard loaf pan, just double the recipe and increase the cooking time to 70 – 75 minutes. Serve it atop roasted garlic mashed potatoes with sautéed vegetables on the side and even your own mother will be proud and a bit jealous of your mastery of meatloaf!

Meatloaf with Pomegranate-Chipotle Tomato Sauce

Sauce
1 tablespoon olive oil
1/3 cup finely minced onion
1 large garlic clove, peeled and finely minced
1 small chipotle pepper, finely minced
1 cup pomegranate juice
28-ounce can crushed tomatoes
Salt and freshly ground black pepper

Meatloaf
1/3 cup finely minced onion
1/3 cup finely minced celery
1 cup panko breadcrumbs
2 tablespoons basil sliced in a chiffonade
1 teaspoon dry oregano
1 egg
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Sauce: Heat oil in a medium saucepan, add onion, garlic, and chipotle, and sauté over medium heat until onion is translucent. Add pomegranate juice, increase heat to high and bring to a boil. Continue to boil until the liquid is reduced by half.

Add tomatoes, reduce heat to low, and simmer until sauce is thick, about 20 to 25 minutes, stirring often. The sauce should be about the consistency of barbeque sauce. Season with salt and pepper and set aside.

Meatloaf: Preheat oven to 375 degrees. Coat a 7.5 x 4 x 2-inch loaf pan with nonstick cooking spray and set aside.

Place all meatloaf ingredients in a bowl and use lightly wet hands to mix well. Shape into a log and place in the prepared loaf pan. Use your finger or the handle of a wooden spoon to poke holes in the meatloaf, as shown.

Pour 1/2 cup of the sauce over the meat, allowing it to fill up the holes and coat the top evenly.

Bake in preheated oven for 45 to 50 minutes. Allow to rest for 5 minutes before slicing and serve with additional warmed sauce on the side.

Serves 2 with plenty for leftovers