Carnivores! FREE-FORM MEATLOAF & PORK TAMALE PIE 🌞

FREE-FORM MEATLOAF WITH MUSHROOM GRAVY



SERVES 6 TO 8

WHY THIS RECIPE WORKS Traditional meatloaf recipes call for using
a loaf pan, which can be problematic: The meat stews in its own
juices, and only the top of the meatloaf develops any browning.
Adopting a free-form method in the skillet allowed the sides and top
of our meatloaf to brown nicely. A triple dose of mushrooms
contributed great texture and depth of flavor: We soaked earthy dried
porcini mushrooms and then added their potent soaking liquid to the
loaf along with processed white mushrooms; the rehydrated porcini and
more white mushrooms added depth and texture to our gravy. The versatile
cast-iron skillet was the perfect tool for sautéing the mushrooms, baking
the meatloaf, and then building the accompanying rich, mushroom-studded
gravy.


1 cup water
¼ ounce dried porcini mushrooms, rinsed
16 square or 18 round saltines
10 ounces white mushrooms, trimmed
1 tablespoon vegetable oil, plus extra as needed
1 onion, chopped fine
Salt and pepper
4 garlic cloves, minced
1 pound ground pork
2 large eggs
1 tablespoon plus ¾ teaspoon Worcestershire sauce
1 pound 85 percent lean ground beef
¾ teaspoon minced fresh thyme
¼ cup all-purpose flour
2½ cups chicken broth

1 Adjust oven rack to middle position and heat oven to 375 degrees.
Microwave water and porcini mushrooms in covered bowl until
steaming, about 1 minute. Let sit until softened, about 5 minutes.
Drain mushrooms in fine-mesh strainer lined with coffee filter,
reserve ¾ cup liquid, and mince mushrooms.

2 Process saltines in food processor until finely ground, about 30
seconds; transfer to large bowl. Pulse half of white mushrooms
in now-empty processor until finely ground, 8 to 10 pulses.

3 Heat 12-inch cast-iron skillet over medium heat for 3 minutes.
Add oil and heat until shimmering.
Add ground white mushrooms, onion, and ¼ teaspoon salt and
cook until softened, 6 to 8 minutes. Stir in garlic and cook until
fragrant, about 30 seconds. Transfer mushroom mixture to bowl
with saltines and let cool completely, about 15 minutes.

4 Add ground pork, eggs, 1 tablespoon Worcestershire,
1 teaspoon salt, ¾ teaspoon pepper, and ¼ cup reserved porcini
liquid to cooled mushroom-saltine mixture and gently knead with
hands until mostly combined. Add ground beef and knead until
well combined. Transfer meat mixture to now empty skillet and
shape into 10 by 6-inch loaf. Transfer skillet to oven and bake
until meatloaf registers 160 degrees, about 30 minutes.

5 Using potholders, remove skillet from oven. Using spatula,
transfer meatloaf to carving board, tent loosely with aluminum
foil, and let rest while making gravy.

6 Thinly slice remaining white mushrooms. Being careful of hot skillet
handle, discard any solids left in skillet and pour off all but 2
tablespoons fat. (If necessary, add extra oil to equal 2 tablespoons.)
Add minced porcini mushrooms, sliced white mushrooms, and ¼
teaspoon salt and cook over medium heat until softened and lightly
browned, 6 to 8 minutes. Stir in thyme and ¼ teaspoon salt and cook
until fragrant, about 30 seconds. Stir in flour and cook for 2 minutes.

7 Whisk in broth, remaining ½ cup reserved porcini liquid, and remaining
¾ teaspoon Worcestershire, scraping up any browned bits and smoothing
out any lumps. Bring to simmer and cook until gravy is thickened, 10 to 15
minutes. Season with salt and pepper to taste. Slice meatloaf and serve
with mushroom gravy.

From "Cook It In Cast Iron"
https://www.goodreads.com/book/show/25489331-cook-it-in-cast-iron

***************************************************************

PORK TAMALE PIE



SERVES 4 TO 6

WHY THIS RECIPE WORKS Inspired by Mexican tamales but a lot less labor
intensive, a good tamale pie is loaded with a juicy, spicy mixture of meat and
vegetables and topped with a golden cornmeal crust. Bad tamale pies,
however, are dry and bland and usually have too little filling. We wanted to
develop a tamale pie with plenty of rich, well-seasoned filling and a flavorful
but not overwhelming cornmeal crust. The cast-iron skillet’s deep, straight
sides made it an excellent cooking vessel for our pie’s hearty layers, and the
skillet’s superior heat retention offered even, steady cooking, guaranteeing
that our filling remained moist while the topping cooked to a perfect golden
brown. We started with ground pork as our base for a good balance of
richness and flavor without too much grease or heaviness. We then bloomed
chili powder and oregano with scallion whites to intensify their flavor and
aromatic appeal. Convenient canned black beans made our pie heartier, and
corn and canned diced tomatoes provided additional texture and a fresh
flavor profile. We stirred Pepper Jack cheese into the filling to add another
layer of spice and cheesy richness. To finish our pie, we made a simple
cornbread batter that we spread over the filling before baking. The slightly
sweet cornbread topping relies on pantry staples, is a cinch to mix, and
emerges from the oven with a golden brown crust and tender crumb. Do
not use coarse- ground cornmeal in this recipe.


¼ cup vegetable oil
1 pound ground pork
6 scallions, white and green parts separated and sliced thin
2 tablespoons chili powder
1 tablespoon minced fresh oregano or 1 teaspoon dried
Salt and pepper
1 (15-ounce) can black beans, rinsed
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn
½ cup chicken broth
4 ounces pepper Jack cheese, shredded (1 cup)
¾ cup (3¾ ounces) all-purpose flour
¾ cup (3¾ ounces) cornmeal
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ cup buttermilk
1 large egg


1 Adjust oven rack to middle position and heat oven to 400
degrees. Heat 10-inch cast-iron skillet over medium heat
for 5 minutes. Add 1 tablespoon oil and heat until just smoking.
Add pork and cook, breaking up meat with wooden spoon, until
just beginning to brown, about 5 minutes.

2 Stir in scallion whites, chili powder, oregano, and ¼ teaspoon salt
and cook until fragrant, about 1 minute. Stir in beans, tomatoes
and their juice, corn, and broth. Bring to simmer and cook until
mixture has thickened slightly, 5 to 7 minutes. Off heat, stir in pepper
Jack until well combined. Season with salt and pepper to taste.

3 Whisk flour, cornmeal, baking powder, baking soda, scallion greens,
and ¾ teaspoon salt together in large bowl. In separate bowl, whisk
buttermilk, egg, and remaining 3 tablespoons oil together until smooth.
Stir buttermilk mixture into flour mixture until just combined. Pour batter
over meat mixture and smooth into even layer. Transfer skillet to oven
and bake until topping is golden brown and toothpick inserted into center
comes out clean, 15 to 20 minutes, rotating skillet halfway through baking.
Let casserole cool for 10 minutes before serving.

From "Cook It In Cast Iron"
https://www.goodreads.com/book/show/25489331-cook-it-in-cast-iron

Gonna try that Pork Tamale Pie real soon!