Meatloaf

I found myself with a slightly damaged taleggio last week and I decided the funkiest parts of the rind would be good chopped up and mixed into a meatloaf. This is a story about the ingredients, also known as a recipe.

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Taleggio is an Italian washed-rind cheese. It is larger in form and therefore milder than some of the other famous washed rinds from France such as Muenster Gerome or Epoisses. It is also softer than Fontina Val d’Aoste. Apparently someone set a weight on this one and the top cracked up.

It is appropriate to eat the rind of this cheese, but I like to gather up the extra pieces and chop them into a meatloaf. They infuse the dish with a complex, sweet and umami dimension that is hard to describe in words.

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I work a day job and live in Detroit without a car. Before Whole Foods opened on Mack Ave. I probably would not have had access to shallots.

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In the photo above, behind the chopped lily root, you can see a purple carrot. It was grown by my friend Ryan at Acre Farm in north Corktown. Corktown was not named for the large amounts of wine bottles consumed there. It was named for the first wave of immigrants to the area who predominantly came from County Cork in Ireland. North Corktown is the next north Corktown.

The carrot came into my possession when I rescued it from my friend Phil who found it in his CSA share several months ago. Phil keeps a busy schedule so it’s not always possible for him to eat up all the produce in his weekly share. I rehydrated the root, along with two of its siblings, and kept it in my fridge in a mason jar full of water that I changed occasionally.

 

 

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Whole Foods has a scheme for rating the quality of life experienced by the animals that turn into meat there. At level 5 they attend 4-year universities and graduate with degrees in Liberal Arts.

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Breadcrumbs are obtained by purchasing a fresh bolillo from Honeybee for $0.30 and slicing off the top and bottom. 30 minutes in a 300 deg F oven, cut the heat off, leave it in there, and after a few hours you have a piece of bread ready to turn into powder even without the help of a box grater. The grater helps with the crust though,

 

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Everything gets chopped and mixed:

  • ground beef
  • ground pork
  • taleggio rind
  • shallots
  • purple carrot
  • toasted celery seeds
  • grated bolillo crumbs
  • large egg
  • walnuts
  • salt
  • pepper

form this into a large boule and glaze with extra McDonalds ketchup packets laying in the door of your fridge. Bake at 375 deg. F until the probe reads 135 deg F. Take it out of the oven and watch the internal temperature rise all the way to 140. Wait for it to go back down at least to 130 before you remove the probe and slice the thing. This can take an hour.

 

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Make sure you bring a slice to the guy who perpetuates great Corktown Meatloaf, Mr. Greg Mudge. He said this one I made tasted good.

Did you know? Mudgie’s sandwich known at Bat Out’a Hell is essentially a traditional Detroit burger with the works, except the patty is a big slice of meatloaf. I like to eat it with a glass of Lodi Cabernet Sauvignon or Roero Nebbiolo.

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