from Andrea Watman
I love the smell of meatloaf cooking. I love the warmth cooking a meatloaf brings to the house - especially on cool autumn days.
Why Pier 40 Meatloaf? After September 11th our Temple was looking for volunteers to pick up prepared meals from restaurants in New Jersey and then drive them down to those who were working at Ground Zero. The program was being organized by a woman in Franklin Lakes, NJ and a wonderful man in New York named Geoffrey Kaufman.
My sister, Joy, decided that if they needed food - it should be homemade, warm and comforting. We were told to prepare for 100-150 people for dinner. Pier 40 was located just off the Westside Highway - just a few blocks from where the World Trade Center once stood, it was the home of the Motorcycle Division of the New York City Police.
So... we asked all our friends to help... Endicott Meats gave us 100 lbs of ground beef, the Market Basket gave us 100 lbs of potatoes, the children at The Barnert Temple Preschool made us trays of cookies, Zabar's donated delicious fresh fruits and vegetables.
I made 20 five pound meatloaves - and many friends offered their ovens. Joy boiled and mashed 100 lbs of Idaho potatoes - we loaded three cars with hot food because the only kitchen equipment at Pier 40 was sternos. When we arrived the Policemen, the Fireman, the Iron workers and volunteers were ready to help us unpack and dinner was served.
We went back and served many more lunches and dinners - but the one I think of most is the first one - Meatloaf and Mashed potatoes served with much love. I still think of the volunteers we met - and the stories we heard - there were tears and hugs.
Making meatloaf has never been the same.
Meatloaf Ingredients
4 Lbs Ground Beef (I like ground sirloin)
3/4 Cup Ketchup (I like Heinz)
1/4 Cup Ketchup
3 Whole Eggs
1 Cup Seasoned Breadcrumbs
1/4 Cup Grated Parmesan Cheese (optional)
Meatloaf Preparation
1. In large bowl mix ground beef, 3/4 cup ketchup, the eggs, breadcrumbs and cheese if you like. Mix together - don't over mix.
2. Place in a roasting pan and form into a loaf.
3. Coat with the remaining ketchup - I use my hands but you could use a brush. I like to use my hands because I cam make sure that the entire top is covered. The ketchup coating will keep the meatloaf moist.
You can add a little bit of water to the pan to prevent burning - I don't. I find that there is enough moisture from the meatloaf.
4. Bake in a 375 degree oven for 2 hours.
Serve hot - or cold.
Irish Mashed Potatoes Ingredients
6 Large Idaho Potatoes - washed, peeled a cut in quarter
1 Yellow Onion - yellow outer skin removed
2 Whole Eggs
1/2 Cup Whole Milk
4 Tablespoons of butter
Salt & Pepper to taste
Pepper
Irish Mashed Potatoes Preparation
1. In a large stockpot bring salted water to a boil.
2. Add potatoes and whole onion. Boil until tender ( approx 15 minutes) Drain well and discard onion.
3. Mash the potatoes in a stand mixer with the flat beat attached or use a potato ricer.
4. Once mashed add whole eggs, butter and milk, salt and pepper to taste. Mix until blended - and serve hot. These mashed potatoes are on the "heavy" side - you can omit the eggs if you prefer fluffy mashed.
Why add the onion - many years ago I heard an interview with Carly Simon who said that she was raised with an Irish Nanny who added an onion to the water she boiled potatoes in - it sounded interesting to me, so onion has been part of my mashed potatoes ever since. Enjoy!
