Saturday, April 13, 2019

ChezCindy: Meatloaf & Glazed Carrots

As I plated this meal, it came to mind that this is classic diner food: meatloaf, mashed potatoes and glazed carrots.  Comfort classic on a plate. Maybe kicked up a bit from old-style diners.

The meatloaf recipe is my go-to from the Barefoot Contessa, Ina Garten.  It never fails.  I make it often, switching up what ground meat I use.  I usually make this with ground turkey.  Ms. Garten calls for all ground beef.  This one happened to be a mix of ground veal and beef.  It was a winning combination.  And yes, it is topped with ketchup.  Okay, maybe I mixed in a little bit of truffle oil to the ketchup before spreading it on the meatloaf ready for the oven.

Aside from the meatloaf, the star of this plate is the glazed carrots.  Buttery with just a hint of sweetness to glisten and coat each carrot coin.  The carrots make a great compliment to any plate.

Glazed Carrots
1 1/2 pounds carrots
4 tablespoons butter
2 teaspoons brown sugar
1/2 teaspoon kosher salt

Clean and peel the carrots; cut into 1/2-inch rounds.  Place the carrot "coins" into an 10-inch skillet with deep sides.  Add in the butter, brown sugar, and salt.  Add water to the pan, filling just to the level of the carrots, but not above them, about 2-cups of water.  Place the pan on the stove over high heat, bringing to a boil.  Cook over high heat, shaking the pan occasionally, allowing the water to reduce to a syrupy glaze and the carrots are tender.  This should take roughly 10-12 minutes.  Turn off the heat, stir the carrots to evenly coat with the remaining glaze, resting for a few minutes.  Taste and adjust the seasoning with additional salt if needed.

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