While I didn’t always love spicy food, I very much love it now. So when I saw Chrissy Teigen’s meatloaf recipe titled as “spicy,” I was immediately into it. Most meatloaf recipes are simple, savory affairs, but hers calls for a mix of hot Italian sausage and ground beef, so I was intrigued.
My gut told me it was going to be great — adding sausage would bring a whole lot more flavor. I took to the kitchen feeling pretty hopeful, but unfortunately things didn’t turn out quite like I wanted them to. Here’s how testing Chrissy’s meatloaf went.
How to Make Chrissy Teigen’s Meatloaf
You’ll start by preheating the oven to 350°F. While the oven heats, you’ll toss a few slices of stale bread in a food processor and grind to make breadcrumbs. You’ll place the crumbs in a large bowl with some milk to soak, and finely chop some mushrooms. Add the mushrooms to a bowl, along with carrots, onion, ground beef, hot Italian sausage, egg, Worcestershire, red pepper flakes, and salt and pepper.
Next, you’ll shape the mixture into a loaf and place it in the prepared pan. Spread a mixture of ketchup and brown sugar over the top, then put it the oven for about an hour.
What I Thought of the Results
I was really excited about this meatloaf because of the addition of hot Italian sausage. I had a feeling it would give it a big flavor boost and make it almost meatball-like. While it definitely did both of these things, I’m sad to say that I didn’t end up loving it as much as I thought I would.
For one thing, this meatloaf is very spicy. While I love spicy things, it was too spicy for me. In some ways, the heat masked the other flavors and I found it to be too stark of a contrast to the sweet ketchup topping. (Although I think you could easily solve this problem by swapping sweet sausage in for the hot sausage — more on that below.)
I also appreciated the sneaky addition of all the vegetables. The mushrooms added heartiness and the carrots softened nicely. This is a great meatloaf to make if you’re trying to add more vegetables to your plate while still pleasing the meat-lovers at your table.
If You Make Chrissy Teigen’s Meatloaf …
1. You might want to tone down the spice. If you’ve got kids at your table or are sensitive to spice, this meatloaf could be too spicy. In this case, I’d swap sweet Italian sausage for the hot Italian sausage or either cut out the red pepper flakes or reduce them to a pinch or so.
2. Grate the carrots yourself for best texture. While you can buy shredded carrots at the grocery store, these will be too coarse for the meatloaf and won’t soften enough inside. Instead, grate whole carrots yourself on the largest holes of a box grater.
Overall Rating: 7/10
While I liked the idea of Chrissy’s sausage-spiked meatloaf, the end product was too spicy for me, and the heat masked the flavors of everything else.
Chrissy Teigen's Meatloaf
slices white sandwich bread, fresh or left out for a day
- 1/3 cup
- 1 cup
roughly chopped mushrooms
- 1 pound
hot Italian sausage (bulk, or casings removed)
- 1 pound
- 1 cup
finely chopped onions
- 1 cup
finely grated carrots
- 1 tablespoon
- 2 teaspoons
- 1 teaspoon
red pepper flakes
- 1/2 teaspoon
freshly ground black pepper
- 1/4 cup
- 2 tablespoons
Preheat the oven to 350°F.
In a food processor, process the bread to fine crumbs (1 cup). Transfer the bread crumbs to a large bowl, cover them with the milk, and let soak for 5 minutes.
In the processor, mince the mushrooms until fine. Add to the bread crumbs along with the sausage, beef, onions, carrots, egg, Worchestershire sauce, salt, red pepper flakes, and black pepper. Gently mix with your hands, until just combined. (If you mash it up too much, the meatloaf gets tough. A tough meatloaf gets no love.)
Coat a 9 x 5-inch loaf pan with cooking spray or grease it with butter and place the meatloaf mixture in the pan. In a small bowl, stir together the ketchup and brown sugar and coat the top of the meatloaf with it.
Bake until the meatloaf is cooked through and the glaze is slightly dried, about 1 hour. Let cool slightly before slicing. Some liquid will pool in the bottom of the pan. Some will be absorbed back into the meatloaf as it cools; sop up the rest with bread!
Recipe reprinted from Cravings: Recipes for All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
More Celebrity Recipe Reviews
- Ina Garten’s Meatloaf
- Ree Drummond’s Meatloaf
Paula Deen’s Meatloaf
Who Wins the Title of Best Meatloaf Ever?
Source: Read Full Article