Yesterday, a hankering for meatloaf so fierce came over me that I made making it a priority, despite the many other things that needed to get done. I was about to go my usual route of mixing in onion soup mix and ketchup and all that but instead tried to recreate my baba’s riff on meatloaf, or as she calls it, kljops. And that involved little more than adjusting the quantities of the ingredients that go into her schnitzly and the cooking method.
We happily ate it with some Ikea lingonberry jam on the side, but then today for leftovers, something magical happened. On my first try and without a real recipe, I made the dill cream sauce my baba makes. This may not be a big deal to some, but it’s something I’ve wanted to make for too long now, and the last time I attempted it I failed miserably. And then time before that–following a call to my baba for instructions, which resulted in more confusion than clarity–I totally messed it up. But this time, with the help of this recipe, some research on flour to butter ratios when making a roux, and my own recollection of what the sauce should taste like, it worked. Finally. It’s a pretty proud moment here right now. Can you tell?
Before I get to the recipes, can we talk about these illustrations?! A quick image search for dillweed led me to this blog (and this one too) and a book I’ve never heard of called Dillweed’s Revenge. The illustrations alone make this book a winner, but apparently it’s good and Gorey-eque too! Needless to say, it’s been added to the cart.
Meatloaf (serves 6-8)
- half a rib of celery, roughly chopped
- one small onion, diced
- small handful of parsley, roughly chopped
- one dried out dinner roll
- one egg
- salt and pepper
- 1.5 pounds of meatloaf mix (ground pork, veal, and beef)
Preheat oven to 350 and grease a 9×13 inch baking dish (I just use an olive oil cooking spray).
Place the roll in a bowl of warm water and let it soak for a few minutes. The squeeze out the water and tear it into bits.
Put the bread, along with the celery, onion, and parsley into a food processor and pulse a few times. Give it a taste and season with salt and pepper. Season a bit more than usual, since you’ll be adding in the meat in a sec.
Add in the egg, and pulse a couple more times.
In a large bowl, using your hands, combine the meat with the wet mixture. Careful not to over-handle the meat, since that can lead to toughness.
Make a loaf shape in the pan, and bake for one hour. Let it stand for a few minutes before serving.
Creamy Dill Sauce
- 2 tbsp. of butter
- 2 tbsp. of all-purpose flour
- 3/4 cup of chicken broth
- 1/4 cup of heavy cream
- 1/4 cup of sour cream
- fresh dill (a few teaspoons, chopped finely, and more if you really like dill)
- salt and pepper (optional)
In a small saucepan, melt the butter. Add in the flour and using a wooden spoon, stir continuously for about two minutes.
While whisking, add in the broth and cook a minute longer (continue whisking away). Then add the creams and whisk 30 seconds more. Stir in the dill, and season if you’d like. If it’s too thick, you could probably thin out with some more broth. Spoon generously over meatloaf, meatballs, or just about any dish that needs some extra love.
Now more Dillweed pictures, please.
I want a bedroom like that, don’t you?
Dillweed’s little blue friend is named Skorped, in case you’re wondering.