Not Your Mama’s Meatloaf – Cooking at the Glendalia Culinary Studio

This week I was invited to my first ever cooking class at the Glendalia Culinary Studio by my friend Heather, aka The Food Hussy – she writes a fantastic blog all about travel and food. The Glendalia is a relatively new cooking studio located in the quaint village square of Glendale, Ohio.

Me and hubby had a blast cooking up the most delicious meatloaf I’ve honestly ever had, sipping on Nugget Nectar, one of my favorite beers from Troegs and sharing some homebrew with fellow attendees (yay for BYOB!).

tasting some Troeg's Nugget Nectar while cooking

This particular class was all about about building and understanding different flavors of the world, especially French, Italian, Latin and Asian. Overall I think the flavor discussion was a nice introduction for folks who are new to moderately knowledgeable about food and cooking.

After our flavor pep talk, we dug into creating our meal. We split up into teams to prepare the sides, first: a flavorful but simple herbed vegetable hash.

Simple Herbed Vegetable Hash

  • 3-4 medium sized red potatoes
  • 4-6 stocks of asparagus, fibery ends trimmed
  • 3 carrots peeled
  • 3 celery stocks
  • 1 large sweet potato peeled
  • 1 small onion
  • 2-3 tbsp of olive oil
  • 1 1/2 tsp fresh thyme leaves
  • 1 tbsp freshly chopped parsley
  • 1/4 tsp granulated garlic powder
  • Generous pinches of kosher salt, and pepper to taste

Serves 4

Preheat oven to 400 degrees

Chop all veggies into a medium dice (as pictured). Combine all ingredients and spread evenly on a sheet tray – you may need two.

Roast in oven for 25-30 minutes or until fork tender. Serve immediately.

Throughout the preparation, Chef Rachel, the Glendalia’s culinary director came around to answer questions and offer advice on knife skills.

Once the hash was in the oven we got to work on our meatloafs. Each person got to choose what ingredients and flavors they wanted, which was fantastic. Mike and I decided to branch out from the traditional Italian/Mediterranean flavors and try Asian and Latin ingredients. 

Growing up, meatloaf in our house was a mass of meat and ketchup that was never particularly noteworthy. Needless to say I was sort of skeptical about how they would turn out, but I was absolutely blown away by how good both were.

I am officially a meatloaf convert.

our finished meal

Individual Latin & Asian Inspired Meatloaf

for Latin:

  • 6-8 oz 80% lean freshly ground beef
  • 1/2 tsp cumin
  • 2 tbsp chopped Chipotle Peppers in Adobo Sauce
  • 1 tbsp chopped white onion
  • 1 tbsp chopped cilantro
  • 1 tsp freshly minced garlic
  • 2-3 tbsp old fashioned oats
  • 1 tbsp or ~ half of a beaten egg
  • 1/2 tsp salt
  • Optional if you want it extra spicy: 1 or 2 tbsp freshly diced jalapeños

For Asian Inspired:

  • 6-8 oz 80% lean freshly ground beef
  • 1 tsp freshly minced garlic
  • 1 tsp freshly grated ginger
  • 1 tbsp chopped cilantro
  • 1 tbsp freshly chopped green onion
  • 1-2 tbsp soy sauce
  • 1 tbsp tahini (sesame paste)
  • 2-3 tbsp old fashioned oats
  • 1 tbsp or ~ half of a beaten egg

Preheat oven to 375.

Gently mix the meatloaf until ingredients are just evenly distributed, don’t be afraid to use your hands. (Try not to over mix which will result in a chewy, dense meatloaf). Form each loaf into an oval.

Add 1 or 2 tbsp of olive oil and a tbsp of butter into a deep oven safe skillet on medium high heat. Once hot, add your meat loafs to the pan.

Sear loafs on both sides until well browned. Transfer to oven until cooked through the middle (~10-15 minutes).

Individual Latin and Asian inspired meatloaf

Rachel whipped up a simple spicy cranberry-chile glaze to top the meatloafs and added a touch of lime zest. Divine.

Hubs and I both agreed that the Asian-inspired loaf narrowly beat out the Latin as our favorite, though each were delicious. I think the rich, umami flavors of soy sauce and tahini really took the meat to the next level.

We also made a lovely strawberry and mixed greens salad with some thinly sliced red onion and a balsamic honey dijon vinaigrette. The dressing was really similar to my simple and delicious beer vinaigrette except with balsamic and honey instead of beer vinegar and brown sugar.  We prepped and ate the salad while the meatloafs were finishing in the oven. I loved the way the sweet and tart strawberries worked with the tangy sweet balsamic dressing.

Majorly yummy.

Chef Rachel helping attendees make meatloaf

I’m so grateful to Chef’s Rachel and Kim for teaching us how to make this delicious meatloaf and for helping us think outside of the proverbial flavor box. I would never have thought to add tahini paste to my meatloaf but now I can’t imagine NOT doing so.

Not only was the food great, but the staff was friendly and knowledgeable. This class would’ve been great for anyone with little to moderate cooking experience. I love that for the price of a meal out at a restaurant you get the same quality or better meal, plus you actually learn to cook, meet new people, and can bring and drink your favorite beer or wine. This is an excellent date night or a great group activity with friends. I’ll definitely be coming back to some of their more specialized classes. I can’t wait!

Make sure to “like” the Glendalia on Facebook, and follow them on Twitter for recipes, special deals on classes, and other updates!

**Full disclosure that we were asked to attend the class for free. Despite that, my opinions are my own. Inviting me to attend an event does not mean a positive review, just that I will write about my experience.

2 thoughts on “Not Your Mama’s Meatloaf – Cooking at the Glendalia Culinary Studio”

    1. Mom you should try this recipe it is soooo tasty. We’ll cook a lot the next time I’m home – just a month and a half from now!

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