KCTS 9 Kitchen Recipe: Stalk Exchange Meatloaf
Stalk Exchange Meatloaf
From KCTS Chefs VI, 2001
The Stalk Exchange restaurant in Seattle’s Phinney Ridge Neighborhood is long gone, but their legendary meatloaf recipe lives on. Bruce Roscoe, KCTS 9’s Controller, swears by it and serves it with Garlic Mashed New Potatoes.
The beauty of this meatloaf is its simplicity. The secret of this meatloaf is to chop the vegetables and garlic as finely as possible without using a food processor. The vegetables should be chopped, not pulverized with their juices extracted. This makes the meatloaf very rich, firm and silky. The other secret is the topping, which gives the meatloaf a sweetness that’s almost like caramel.
Ingredients
2-1/2 pounds ground beef
1 egg
2 medium carrots
2 large celery sticks
1 medium onion
1 cup fresh bread crumbs
2 teaspoons each salt and pepper
1/4 cup ground mustard
1/4 cup garlic, minced
1/4 cup parsley, minced
1/2 cup ketchup
Topping
1 cup ketchup
1/2 cup brown sugar
Preparation
Preheat oven to 400 degrees. Mix all meatloaf ingredients together and put in a loaf pan.
Mix topping ingredients and spread over meatloaf.
Bake meatloaf in oven for 1 hour, or up to 1-1/2 hours, until done.
