Let’s Talk Food: Congressional Meatloaf

I had the honor of meeting Texas US Congressman Roger Williams,  who personally requested recipes for his favorite meal, meatloaf.

by, Chef Chauntel 

I had the honor of meeting Texas US Congressman Roger Williams at Commissioner Will Conley’s re-election campaign kickoff event on last Wednesday, who personally requested recipes for his favorite meal, meatloaf.

We all have favorite Homestyle classic dishes, (especially as the weather is getting a little chillier).

Let me know what what your favorite homestyle classic meal. And, this one’s for Congressman Williams and you.

The BEST Meatloaf you will EVER make!

• Congressional Meatloaf •

Ingredients:

• 3 – slices white bread
• ¾ cup – buttermilk
• 1/3 cup – chopped fresh parsley
• 5 –  cloves garlic, minced
• 2 – large egg yolks
• ½ – tablespoon cayenne pepper
• ½ – tablespoon kosher salt
• ¾ – teaspoon crushed red chilies or chili flake
• ½ – teaspoon fresh ground black pepper
• ½ – teaspoon ground white pepper
• ½ – teaspoon gelatin mixed with 1/2 tablespoon water
• 8 ounces – lean ground beef
• 8 ounces – ground pork
• 8 ounces – ground veal
• 3 ounces – finely minced prosciutto
• 3/4 cup – grated Romano
• 3/4 cup – olive oil

Directions:

Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chilies, black pepper, white pepper and gelatin mixture. Mix well into a paste. Add the beef, pork, veal, prosciutto, Romano, and olive oil. Mix thoroughly.

Preheat the oven to 350 degrees F. Grease a loaf pan.

Bake for approximately 45 mins, until the internal temperature reaches 155 degrees F. The meatloaf should be no longer pink in the middle. Allow to rest 10 minutes before serving.

• Creamy Roasted Garlic Mashed Potatoes •

Ingredients:

• ½ cup – peeled garlic cloves
• Vegetable oil to cover
• 2 – sticks butter, softened, plus more for pan
• 5 lbs. – Yukon gold potatoes
• 1 cup – heavy cream
• 1/2 to 1 teaspoon – seasoned salt
• 1/2 teaspoon kosher – salt
• 1 teaspoon – black pepper

Directions:

In a small sauce pot add garlic cloves and just enough vegetable oil to cover. Cook on low for approximately 20 mins. Do NOT boil they will burn! The cloves will slowly turn a beautiful golden color and have a soft texture when removed. The left over oil will be garlic oil, so save it for just about anything else.

Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Whip the potatoes with hand mixer for a moment, allowing all the steam to escape before adding in all the other ingredients. No Lumps!

Off the heat and add 1 1/2 sticks butter, heavy cream, seasoned salt, kosher salt and pepper. Blend cooked garlic into mashed potatoes, season to taste.

• Classic Succotash •

Ingredients:

• 4 – thick slices bacon, chopped
• 1 – pint cherry tomatoes, halved
• 2 – cloves garlic, chopped
• 1 – small yellow onion, chopped
• 5 – ears corn, shucked and kernels cut off (about 5 cups)
• 2 – cups canned lima beans, rinsed
• Kosher salt and freshly ground black pepper to taste

Directions:

Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat.

ENJOY!!