Meatloaf just doesn’t get any respect. It has never been able to rise above the ranks of “home cooked meal.” While other comfort foods such as mashed potatoes and mac and cheese have found their ways onto all but the most snobbish of menus, meatloaf hasn’t made many inroads. Sure, it has seen brief moments of popularity, and there are a few chefs out there that regularly menu meatloaf, but on a whole it has never caught on beyond home cooking.

That’s too bad, because meatloaf is one of those infinitely variable dishes. It can be made “old school” like Mom used to, with “ketchup glaze” and Lipton’s French Onion Soup mix or it can be flavored with any variety of herbs and spices, recalling the flavors of a world of cuisines, from Mexican to Indian to German.

Meatloaf is also great for busy families. It can easily be put together in the morning and left in the fridge all day long, while people are at work, then when someone arrives home, all that needs to be done is to toss it in the oven to bake. You can’t get much more simple than that.

I have to admit though, as much of a fan as I am of the humble meatloaf, I definitely prefer it the day after. It makes the perfect sandwich and it is one of the few leftovers that never spoil when I am around. This recipe makes exceptionally good sandwiches and my wife didn’t get much of a chance to eat this, beyond the first night.

Italian Meatloaf

1 pound ground beef
1 pound ground pork
2 eggs
3/4 cup bread crumbs
8 oz. mushrooms, sliced
3 cloves garlic, minced
3 oz. sundried tomatoes, rehydrated and chopped
1 medium onion, minced
1/2 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1/4 cup ketchup
1/4 cup grated Parmesan cheese

Saute the mushrooms in a bit of olive oil until they release all their juices. Add garlic and continue to saute until dry. Cool to room temperature. Combine with all remaining ingredients and form into a free form loaf approximately 5-6″ wide and about 12-14″ long.

Place in a preheated oven and bake, at 350°F, for approximately 1 hour and 15 minutes or until a thermometer, inserted into the center, reads 155°F. Remove from oven and allow to rest for at least 10 minutes before serving.

I can’t believe that this is my first stew recipe here on “Once a Chef…” I love stews and usually make them often during the cold, winter months, but I’ve been slacking in that department this year, it seems. There’s just something so comforting about a big pot of stew cooking away on the stove top when the wind is howling, the snow is blowing and the temperatures plummet. While I like all types of stews, I have to admit that I am partial to simple beef stews chock full of hunks of meat, carrots, onions, potatoes and other root vegetables.

Like so many of the recipes I offer up here, stews can easily be modified to suit your tastes. Add a little red wine, or mushrooms. Vary the herbs, or add a whole variety of root vegetables. Finish the stew with sour cream, yogurt, or a little fortified wine, or leave it plain. The possibilities are endless and you can build it to suit your own tastes and cravings.

I’ve kept this one rather simple, but have added a bit of flair by using Guinness in the dish. The maltiness of the beer helps to elevate the sweetness of the rutabage, while the caramel tones compliment the well browned meat. The bitterness just kind of fades into the background, but be careful how much you use or that bitterness can ruin the dish.

Beef & Guinness Stew
serves 4 with a few leftovers

1 1/2 pounds beef (I usually look for chuck or round) cut into 1 1/2″ cubes (fat and sinew removed)
4 Tbsp. flour
4 Tbsp. vegetable oil
2 medium onions, peeled, large dice
2 ribs celery, large dice
3 each carrots, peeled, large dice
1 1/2 bottles Guinness (that leaves 1/2 a bottle for drinking while cooking because it would be a shame to waste good Guinness!)
2 cups water
1 medium rutabaga peeled, large dice
3-4 potatoes peeled, large dice
1 each bay leaf
1/2 tsp. dried thyme
salt
pepper

Season the flour with salt and pepper, and toss with beef to coat. Meanwhile, in a large, heavy bottomed pot heat the oil over high heat. Add half the floured beef to the pot and cook until deep brown on all sides (people have a tendency to want to stir meat too often as it is browning-once added to the pan let it cook for 3-4 minutes before stirring, then only stir enough to mix it around so that other sides brown, allow to cook a few minutes before stirring again). Once meat is sufficiently browned remove from pot and cook remaining beef. Remove that also and add onions, carrots and celery. Add a little more oil if necessary and cook until lightly browned. Deglaze pan with the beer, stirring to scrape up all the bits stuck to the bottom of the pan. Cook for 5 minutes then add the beef, along with any juices that have accumulated, the water, bay leaf, and thyme. Season with salt and pepper. Bring to a hard simmer, reduce heat, cover and allow to simmer, slowly, for 1 1/2 hours. Add the rutabaga and potato, cover, and cook until meat and vegetables are tender, about another 30 minutes. Check seasoning and add more salt and pepper if necessary. If the stew is a little thin for your tastes (I like my stew pretty thick) mix a couple of tablespoons of flour with just enough water to make a thin paste. Add to stew and bring back to a brief boil to thicken. Serve with homemade biscuits.