My Top Chef

My husband Mark is an AMAZING chef.  I say chef because “cook” just won’t do it.  I am very lucky because I don’t cook at all.  (I’m working on the baking part.)  And Mark really enjoys cooking.  AND he’s just so GOOD at it!   He makes awesome dinners for the four of us almost every night of the week. (We, of course, order pizza on Fridays and still go out once in awhile when Mommy feels like dealing with two kids under the age of three!)

Last night Mark made “Tom Colicchio’s Meatloaf.”  I found the recipe in this week’s PEOPLE magazine.  For those who don’t know, Tom Colicchio is the super hot judge on Bravo TV’s Top Chef.  Well, I think he’s super hot.  He actually looks a little like my husband, don’t you think?  (Okay, yes Baby, you are younger, thinner, and cuter, but there is still a slight resemblance.)

markandtom

 I’ll post the meatloaf recipe below.  It was so YUMMY! (Just like Tom Colicchio – Ha!)  It was served with sweet corn on the cob, broccoli (Birds Eye Steamfresh – super easy and healthy!) and mashed pototoes.  Bean and Annabel LOVED it.  (I’m truly blessed with great eaters – oh no, just jinxed it!)

so pretty

so pretty

Tom Colicchio’s Meatloaf

Ingredients:

1/2 medium yellow onion, diced
1 tbsp. extra-virgin olive oil
1 garlic clove, minced
2 lbs. ground beef (85% lean)
2 large eggs
3/4 cup fresh bread crumbs
1 tbsp. chopped fresh oregano, or 1/2 tbsp. dried oregano
2 tbsp. Dijon mustard
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. ketchup

Directions:

1. Preheat oven to 350 degrees.

2. In a skillet over medium heat, saute the onion in the oil until golden. Add the garlic and saute for 1 to 2 minutes (be careful not to burn the garlic). Remove from heat and set aside to cool.

3. In a bowl, combine beef, eggs, onion, bread crumbs, oregano, mustard, salt and pepper. Form a loaf (approximately 7 x 5 x 3 in. in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake loaf for about 1 hour, until it reaches an internal temperature of 145 degrees. Remove and allow to rest slightly, then cut into 1/2-in. slices.

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