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Ask A Boston Chef: Mouth-Watering Meatloaf Recipes

Brian Poe
Brian Poe.
Chef Brian Poe
Poe's Kitchen at the Rattlesnake
384 Boylston St.
Boston, MA 02116
(617) 859-8555
www.rattlesnakebarandgrill.com

Meatloaf is the ultimate comfort food. Brian Poe, chef & owner at Bukowski Tavern in Cambridge, The Tip Tap Room, and Poe's Kitchen at the Rattlesnake, was kind enough to share his creative take on this timeless dish, as well as great tips and tricks to help create the best meatloaf.

Poe has an extensive background in both American and international cuisine. His career has brought him to from Georgia to Arizona, even including the start to his cooking career during the Olympic Games in Atlanta, Georgia. In Boston since 1993, Poe worked in elite dining with Seasons Hotel before striking off and creating his own top Boston eating establishments. His work in Boston is truly just the latest in a long and successful career in food. So his recipes are almost guaranteed to bring satisfaction, if followed correctly. His recipe for antelope meatloaf is perfect for dinner parties, but can be divided for an interesting everyday meal.

Chef Brian Poe's Antelope Meatloaf For Entertaining:

(Recipe yields three meatloafs; divide ingredients by three to yield one meatloaf)

Ingredients:

20 eggs
8 oz panko bread crumbs
40 oz dried cranberries
10 oz white onion (small dice)
15 lbs antelope (ground)
1/4 cup pomegranate syrup
1/4 cup chopped fresh rosemary
1 tsp salt
1 tsp freshly ground pepper
1 bayleaf

Technique:

Preheat oven to 350 degrees Fahrenheit. Mix all of the ingredients together in a large bowl, making sure to incorporate everything evenly throughout the mix. Oil a bread pan well and pack the meatloaf mixture into it. Cover the entire pan with foil.  Place the meatloaf on the middle rack of the oven and cook for approximately 60-90 minutes. It should be 150 degrees Fahrenheit. (See below for a trick on allowing the meatloaf to steam after removing it from the oven for a more  tender loaf.)

If that's not enough, Poe also offered some tips to make your meatloaf dish really stand above any of the rest. To make it even better, here are four tips and tricks directly from Poe for making his antelope meatloaf.

Related: Ask A Boston Chef: The Perfect Thanksgiving Turkey

Make It A Bit More Traditional

"This antelope version is my all-time favorite meatloaf recipe but if you don't want to take a walk on the wild side, you can substitute ground beef for the antelope meat. If you do like wild game meats, you also can substitute ground bison or boar for the antelope."

Using Pomegranate Juice To Save Prep And Clean-Up

"Pomegranate syrup is delightful to work with, and it can save on the labor intensity and messiness of smashing whole pomegranates."

Keep Your Meatloaf Moist By Adding A Bit Of Butter And Covering It Up

"To keep your meatloaf from drying out, place a few small dollops of butter on top of the meatloaf when placing in the pan, then cover it with a small rectangle of parchment paper and a piece of foil."

Getting A Tender, Juicy Meatloaf Is Easy By Letting It Residually Cook

"Remove the meatloaf from the oven once it has reached 145-150 degrees and keep the foil on as it continues to steam while cooling on the counter for a more moist and delicious texture and flavor."

Related: Ask A Boston Chef: Fresh Basil Pesto

Shelly Barclay is a professional freelance writer and amateur author. She writes on a variety of topics from food to mysteries. She loves to share the culture and rich history of her birthplace and home, Boston, with the rest of the world. Her work can be found at Examiner.com.

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