We promised “unconventional weapons” and here you go. What could be more “recessionist” than a humble meatloaf. Okay we tart it up a bit but stay within the old regulations. It is mind bending but it’s easy. We looked at a lot of old recipes going back almost fifty years and they all summarize almost the same way; fill a loaf pan and bake at 350 for 1 ½ hours. But we decided to go more terrine style. And we are splurging a bit on truffle oil and chanterelles.
I prefer to grind my own meat for a variety of reasons. One is that I’ve driven past Kettleman City, CA quite a number of times. If you’ve seen the film “Food Inc.” you will know what I’m talking about. I’m very troubled by the safety and quality of supermarket ground beef. One pound could incorporate parts of one hundred cows. If you grind it yourself you know that it is coming from one animal. You can also control the fat that way because you can see the marbling. Vegans go avert your eyes now.
What a fantastic, fun terrine/meatloaf. I found Bricktop meaty, moist, herbal, uncomplicated. Fresh chanterelles were not available here so I reconstituted some dried and, once minced, they imbued the terrine with a wonderful woodsy flavor. I would add that I cut the meats into chunks and then froze the meat, the grinder attachment and blades for 1 hour before grinding. Per pierino's suggestion, I ground the meats twice, adding the garlic and eggs right into the grinder on the second round. I added the breadcrumbs by hand. A small ceramic bottle of pistachio oil proved to fit exactly, so stood in for both the Absolut bottle and the white truffle oil. I served this particular Bricktop cold, with cornichons and mustard, to rave reviews. Incredibly easy, if you have the grinder (and buy the puff pastry.) About twenty minutes total active time. - MrsWheelbarrow —The Editors