MEATLOAF A LA OSTEEN*

Meatloaf served with stewed apples and mashed potatoes topped with sweet green peas

2 tablespoons extra virgin olive oil
1 small onion, peeled and chopped
1 red or green pepper, seeded and chopped
2 pounds lean ground beef
1 cup cottage cheese
2 eggs, lightly beaten
1/4 cup dry red wine
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground pepper

Topping:

1 cup chili sauce (Osteen’s recipe) I had none so I used the following:
1/2 cup ketchup
1/2 tomato salsa (chunky, medium heat)
1/2 teaspoon cnili powder

Preheat the oven to 350°

Bring a skillet to medium high heat, add olive oil and sauté onion and pepper until onion is translucent, about 3-4 minutes. Set pan aside.

In a large bowl, mix the beef, cottage cheese, eggs, wine, adding the onion and green pepper. Season with the Worcestershire, salt and pepper. Shape the meatloaf in a a loaf pan (preferably one that it two-layered with holes in the bottom in order for the juices to drain…so as not to end up with a soggy meatloaf). Cover with 1/2 the topping.

Bake the meatloaf uncovered for about 1 hour, adding more topping halfway through the cooking. Let rest in pan for 10 minutes before slicing. Serves 6.

*This recipe was adapted from Chef Louis Osteen’s version in his book Charleston Cuisine. Louis was an acclaimed chef who I first met at his restaurant Charleston Grill located in the hotel now named The Belmond Charleston Place. The key ingredient that makes this dish unique is the cottage cheese. It makes a lighter, less dense meatloaf.

 I think one of Louis’s finest contributions was launching, along with his wife Marleen, the event “ A Salute to Southern Chefs”. A gala benefitting SOS (Share Our Strength), bringing a chef from each of the Southern states to feature one of their favorite dishes.  This was even before Emeril Lagasse, a participant, was well known. So let’s SALUTE LOUIS OSTEEN and all that brought to our food culture!