It's Really All About The Sandwich!

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The basics of a good meat loaf seem simple at best but through the years and many a meat loaf later I can honestly say that there are some people who can take the humble meat loaf and make it taste like.....you know! Sadly my mother was one of those people, she was a really good cook with everything else but her meat loaf would make me shudder. To this day I still feel she put way too many onions in it. My mother was the queen of onions and in other recipes that was just fine but in meat loaf, not so great. My mother's meat loaf was three parts chopped onions to a little over one part ground beef. You couldn't cut a slice of this meat loaf if your life depended on it. Each slice would just fall apart; there was not enough ground beef to hold it together. I guess if she was serving some recipe called "Onion Loaf" this would have been great but when having meat loaf, I find that the meat part of the recipe should be the headliner.
I realize that I am extremely fussy when it comes to meat loaf, it is just one of those foods that I tend to be quite judgmental about. To be fair, I have even made some meat loaves that I wouldn't eat.
My mother liked topping her meat loaf with ketchup and bacon which is pretty common. I don't mind the bacon but I am not real big on the ketchup.
I actually prefer meat loaf with brown gravy or no gravy at all as long as the meat loaf is moist. I have had a couple people who have served me meat loaf and I have actually enjoyed it and gone back for seconds, my grandmother being one and the other being my dear friend Christine.
The funny thing is I could really care less about the initial meat loaf dinner, what I truly look forward to, obsess over and dream about is that meat loaf sandwich I am going to make with the leftovers! I am surprised by the number of people that feel the exact same way. I guess when it comes down to it meat loaf is less about dinner and more about the sandwich!

A Simple Loaf

1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
2 eggs
1 cup of sour cream
1 1/2 tsp. salt
3 or 4 slices bacon
3/4 c. bread crumbs or bread cubes
1/2 c. parsley, chopped
1/2 tsp. of onion powder
1/2 tsp. of garlic powder
1/2 tsp. black pepper, freshly ground

Preheat oven to 350 degrees. Place all ingredients except the bacon in a bowl. Briefly blend well and form into a loaf. Place the loaf on a rack in a 10" baking pan and cover with the bacon slices. Bake for 1 1/2 hours until the meat loaf is firm and the bacon browned. Let the meat loaf rest for 10 to 15 minutes.

The Irish Knish

If you are like me and make mass amounts of corned beef and cabbage on St. Patty's Day (as if it is the only time of year that you can make it)! It is safe to say that your fridge is over run with leftovers and it is only a matter of time before you are sick of the sandwiches and corned beef hash and long for a creative alternative.

I happen to be a huge fan of kosher deli fare and have always loved a good knish. Then it dawned on me why not use the leftover corned beef and cabbage. So here it is the birth of the Irish knish, it may just become a new St. Patty's day tradition.
Feel free to wash these down with an ice cold Guiness as if anyone needs an excuse to have another Guiness!

Corned Beef and Cabbage Knish

4 1/2 c. mashed unseasoned potatoes (instant may be used)
1 c. matzo meal
1/2 c. flour
3 eggs, beaten
2 tbsp. soft butter
1 tsp. salt
1/8 tsp. pepper
Additional matzo meal, if needed

Combine mashed potatoes with matzo meal, flour, eggs, butter, salt and pepper. Mix well, dough will be soft.
For each patty, use 1/4 cup dough. Make 24 patties. Coat both sides with matzo meal. Place 12 of the patties on 2 greased baking sheets (6 on each) and flatten dough slightly to form thin patties.
Spread each with 1/3 cup filling (see recipe below), leaving a border of about 1/2 inch. Top with second patty and pinch edges to seal. Bake at 350 degrees for 20 minutes. Turn patties over and bake 15 minutes longer. You may fry them in oil, turning once for 8-10 minutes. Makes 12 knishes.

Corned Beef and Cabbage Filling:

3 cups of chopped or shredded corned beef
1 cup of finally chopped or shredded cabbage
1 egg, slightly beaten
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
salt and pepper to taste, should need very little salt as the corned beef will be relatively salty.

Mix corned beef and cabbage with beaten egg and seasoning, makes about 5 cups of filling.

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