Blake Makes

I’ve been making meatloaf for years. It was always my favorite growing up, but until now I’ve always made my meatloaf in the oven. Never again. Before I tell you how I made it, I’ll share with you my inspiration. Back in March, I tried Herbsaint for the first time. I’ve been back twice (with Bridget), and both times we ordered the meatloaf (partly because it’s delicious, but to also figure out what was in it and how to make it ourselves). We got close.

Herbsaint Meatloaf is different from my traditional meatloaf in that it’s cooked on the grill (at least I’m assuming that’s how they do it), and to do it right, you need to burn it. Go for the char! Here’s my recipe:

• 1/2 lb. Ground chuck
• 1/2 lb. Ground pork
• 1/2 lb. Ground veal
• 2 slices (about 1/4 inch thick) Pancetta diced
• 2 cups Chopped onions
• 2 Carrots (chopped)
• 1 cup Bread crumbs
• 2 tbsp. Tomato paste
• 1 Egg
• 3 tbsp. Worcestershire
• Salt, pepper, Tony’s

I throw all of this in a large bowl, and mix it with my hands until well combined. The pancetta adds a baconiness that brings me back to my childhood, and the carrots sweeten the entire dish.

I needed to cook this on the grill, so I form it into a loaf and placed it in my vegetable grill tray. Next, I lit the grill and tossed some smoke chips on top of the coals. The loaf went in and the lid went on for about 2 hours.

The secret to my meatloaf has always been its glaze. To make it, mix:

• 2 cups Ketchup
• 2 tsp. Mustard
• 2 tsp. Worcestershire
• 1 tbsp. Brown sugar
• 2 tsp. Red pepper flakes
• Tony’s

Heat the sauce on top of the stove until it darkens and looks like BBQ sauce. Pour it over the meatloaf and put it back on the grill or under the broiler until the glaze looks set.

I serve it with roasted garlic and chives mashed potatoes. Make more than you need because this meatloaf is great the next day eaten cold or on a sandwich.