Mom’s meatloaf just got “one-up’ed”

Chef Scotty Irani is a personal chef, and a consultant. File photo.

by Scotty Irani

Gayly food columnist

Okay, so I have never really been a fan of meatloaf... Well, until now that is.

Picking through my fridge last Sunday, I noticed I had odds and ends that needed to be used up quickly, so a meatloaf came to mind. Chèvre goat cheese and fresh arugula were those odds and ends. Add sides of mashed potatoes and a cucumber tomato salad to finish it off. Boom, Sunday Dinner!


ITK with Scotty’s Meat Loaf

2 pounds 80/20 ground beef

1 large onion diced

1 red bell pepper diced

2 cloves of garlic smashed and minced

2 cups fresh arugula, chopped

1 large egg

1/2 cup toasted bread crumbs

6 oz herbed Chèvre goat cheese, sliced

1 Tbs In The Kitchen With Scotty’s “Cook’s Line” seasoning



1 jar Sweet chili sauce

2 tsp In The Kitchen With Scotty’s “Persian Rub”

Place the ground beef into a large mixing bowl. Sauté the diced onion, pepper until soft. Add the chopped garlic and arugula, until tender and aromatic.

While your sauté is cooling down a bit, beat your egg and slice your chèvre. Add the sauté to your ground beef, season with “Cook’s Line” seasoning, and start mixing with your hands.

Pour in the beaten egg, add bread crumbs, and mix until well combined. Pour out half into a baking dish, and form the bottom of your meatloaf. In the center add your sliced cheese. Top with remaining meat mixture to form the top half. Smooth out the sides of your meat loaf and round off the top. Bake at 375 degrees for 30 minutes.

Mix together the chili sauce and “Persian Rub” to form the meatloaf sauce. Reduce the heat to 350 degrees. Spoon the sauce on top of your meatloaf, and bake an additional 30 minutes. Let rest 15 minutes before slicing.

Happy cooking my little foodies! For “Cook’s Line” and “Persian Rub” info, please check out Love you guys! xxoo

August 8, 2013