Skillet meatloaf: A weekend treat that will pay off for days
The recipe below “may look a little intense,” said chef Hugh Acheson in How to Cook (Clarkson Potter). But much of the work is in pre-preparing a sofrito for the glaze, and sofrito “deserves a place in your fridge.”
The Spanish-style paste is a flavor bomb that you’ll use to enhance everything you cook during the week that it’ll last in your fridge. Dilute it with broth to stew chicken in; stir it into sautéed ground beef for tacos one night, or simply add it to cooked rice.
Roast your own red bell peppers for the best-tasting sofrito. Your week will begin with a juicy meatloaf painted with a sweettart sauce. It can go anywhere from there. egar, and ½ tsp black pepper in a blender and puree until smooth. Transfer to a saucepan and cook over medium-low heat until thick, 10 minutes. Remove from heat.
In a large bowl, combine beef, mushroom mixture, cooled vegetables, parsley, egg, 1 tbsp salt, paprika, and pepper to taste. Mix until beef is tacky. In a 10-inch castiron skillet, heat oil over medium heat until shimmering. Spread meat mixture evenly in skillet and place in oven. Roast for 20 minutes, then top with ½ cup glaze. Continue cooking until internal temperature is 145– 150, 10 to 20 minutes. Let rest 10 minutes. Cut into wedges. Serves 4.
Red sofrito
(3 cups)
2 tbsp olive oil • 1 onion, small-diced • 2 garlic cloves, minced • 2 shallots, minced • 1 tsp paprika • 4 oz canned diced green chiles • 2 roasted red bell peppers, peeled, seeded, and chopped • 1 28-oz can chopped tomatoes, drained • ½ cup chicken stock
Add oil to a large skillet and place over medium heat. When hot, add onion, garlic, and shallots. Cook until onions start to brown, about 12 minutes. Stir in paprika; cook 2 more minutes. Add chiles, roasted pepper, tomatoes, and stock. Bring to a boil, reduce to a simmer, and cook until almost dry, 30 minutes. Add salt to taste.