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Kevin Godbee ha publicado una actualización
hace 6 semanas (editado)
Umami Meatloaf with Red Pepper-Tomato Sauce
Lori said this was the best meatloaf she’s had in her entire life, and my friend Colin loved it too.
This version is filled with savory depth thanks to the miso, mushrooms, and soy sauce in the mix. The glaze and dipping sauce is a scratch-made ketchup with fire-roasted red peppers.
This one is from Chef Hugh Acheson via Food & Wine’s August 2025 issue. In the magazine he tells his story of owning 10 restaurants over 22 years, but then quitting in 2023 to become a private chef. Most of his restaurants were in Athens Georgia. He now lives in New York City cooking lunch and dinner for a couple with his work day being a much shorter and easier one that starts at 10:30 am and finishes at 9:00 pm. There’s a break in between lunch and dinner and shopping and prep on and off throughout the day. He has carte blanche on menu creation. You may have seen him on TV competing in Top Chef Masters, and judging on Top Chef and MasterChef Canada. He is Canadian by birth.
CHEF SHELLY COLE, Chef Ahmet Yildirim y4 más4 Comentarios-
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Stagier
The miso and mushrooms must give it such a deep, rich flavor and I love the idea of a red pepper-tomato glaze instead of the usual ketchup.
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@lanamihajlovic Thanks Lana!
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Level:
Scoolinary Team
Chef, this dish is a masterclass in comfort and complexity. The umami depth from miso and mushrooms lifts a humble classic into fine-dining territory. Beautifully plated, with a story that adds soul.
Has this recipe shifted how you think about everyday cooking?
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good color indeed
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