Chef Tim Howells recalls his first memory in the kitchen as sort of a funny experience. “I had wanted to make quiche Lorraine but I used leftover pork chops and whatever else I could find in the fridge,” Howell says with a laugh. “At the end of it, my mom told me I wasn’t allowed back in the kitchen.” That obviously did not stop him because, even at 10 years old, he was playing “restaurant.” His favorite memories of food were Sundays after church at Nana’s house eating her big home-cooked meal of ham, mashed potatoes, baked pies and cakes. It really taught him to appreciate cooking and what it meant to cook for other people. His Nana’s fastnacht recipe is one he still uses often.
In high school, he worked at the Allentown Fairgrounds Farmers Market, where his cake-decorating skills won him awards. You can currently find Howells at Tré on the Farm at Eight Oaks Farm Distillery. The location alone inspires him—from the gorgeous views in New Tripoli to using their alcohol in the dishes he creates. “I love it here,” he says. Howells’ newest venture is a food truck named Tré Woodfired, which is focusing on regionally grown and raised ingredients to create seasonally inspired artisan pizza.
Here, he is sharing a meal that he often makes for his wife on days off—a classic homestyle dish that reminds him of his mom. “She would make me meatloaf growing up and she always put a glaze on it,” he says, “and that inspired me to elevate that a bit with some of Eight Oaks’ bourbon and maple syrup.” His recipe calls for panko bread crumbs, heavy cream and herbs. “It is decadent, comforting and makes great leftovers in a sandwich.”
“I love cooking because I get to do something that makes other people happy,” says Howells. “And meatloaf will make everyone in your family smile.”
Tré on the Farm | 7189 Rte. 309, New Tripoli | 484.387.5287 | eightoaksdistillery.com
Serves 4
Ingredients
Meatloaf
- 1 lb. local grass-fed or pasture-raised, 85-percent lean ground beef
- 1 cup seasoned panko bread crumbs
- ½ of a small yellow onion, grated
- 1 large egg
- 2 Tbsp. ketchup
- 1 Tbsp. Worcestershire sauce
- ½ cup of heavy cream or milk
- 1 Tbsp. kosher salt
- ½ tsp. black pepper
- 2 tsp. fresh or dried thyme, chopped (stems removed from fresh thyme)
Eight Oaks Bourbon Maple Glaze
- ½ cup ketchup
- 1 oz. Eight Oaks bourbon
- 2 Tbsp. maple syrup
- 1 Tbsp. apple cider vinegar
Mix well and set aside.
Instructions
Preheat oven to 350 degrees.
Combine all meatloaf ingredients in a large bowl and mix by hand or place in a mixer with paddle and mix on medium speed for 2–3 minutes or until well combined.
Form a tight loaf on parchment paper, roll tight with parchment paper and place on a baking sheet (cooking in parchment paper helps to keep form and lets any grease go onto the baking sheet). You can cook in a loaf pan as well.
Place in the oven for 30–45 minutes or until the internal temperature is 155 degrees. Pull out of the oven, remove parchment paper and glaze with bourbon maple glaze—any leftover glaze can be used when plating.
Place meatloaf back in the oven for 8–10 minutes or until the internal temperature reaches 165 degrees.
Let rest for five minutes before slicing. Enjoy with truffled cauliflower mashed and roasted baby carrots.
Published as "Beyond the Menu" in the May 2022 edition of Lehigh Valley Style magazine.
Tag @lvstylemag and #livelvstyle when you make it at home!
