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Personal Chef San Diego, Rose Bent, honors Candy Wallace by cooking her signature meatloaf

Rose Bent, is celebrating her 20th year anniversary as a personal chef her in San Diego, She is honoring Candy Wallace by cooking her signature meatloaf, with Chinese 5 spice. If you are interested in this recipe, the ingredients and cooking instructions is listed below… So read on.

Before we continue on, it makes sense to pose this question: Who is Candy Wallace and why Rose is honoring her? Well, for one important reason: Her valuable contribution as a personal chef San Diego industry. As Rose Bent puts it in her own words, “20 years ago today I became a personal chef, Candy Wallace started the industry in San Diego. In honoring her, I am cooking her signature meatloaf, with Chinese 5 spice. Many a client has made this their favorite throughout the years.”

Here’s more interesting facts about Wallace:

  • She is recognized as the founder of personal chef industry in San Diego
  • Founder and Executive Director of the American Personal and Private Chef Association
  • She has devoted nearly five (5) decades to the foodservice industry as a commercial chef, caterer, personal chef, private chef, teacher, mentor, and executive director.
  • She received a Medallion of Excellence from the Foodservice Educators Network International for her contribution to the industry.
  • She also co-authored The Professional Personal Chef: The Business of Doing Business as a Personal Chef

And now, Wallace’s popular meatloaf recipe!

SERVINGS 4-6

Ingredients:

– 2 lbs ground sirloin
– 1 3⁄4 cups toasted bread, rough chopped (as for stuffing)
– 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
– 1⁄2 tablespoon fresh thyme, chopped
– 1⁄2 tablespoon fresh marjoram, chopped
– 1 1⁄2 cups granny smith apples, finely chopped- 3 large eggs
– 2 teaspoons salt (to taste)
– 3 tablespoons creamed horseradish
– 1 onion, finely chopped
– 3⁄4 cup ketchup
– 2 tablespoons prepared mustard

Glaze:

– 1 (16 ounce) can frozen condensed apple juice
– 1⁄2 cup fat free chicken broth
– 1⁄2 cup ketchup
– 2 -3 teaspoons asian five-spice powder

DIRECTIONS

1. With wooden spoon, mix all ingredients in large bowl.
2. Shape into loaf; place on half baking sheet. Bake at 350 degrees F for 1 1/2 hours or until cooked through. Top with “stripe” of glaze prior to service.

Note: This meatloaf is also fun baked in muffin tins for a little visual twist.

Glaze:.

Approximately 15 minutes before meatloaf is cooked through, prepare glaze by combining liquids in saucepot. Reduce to glaze consistency. Add five-spice powder. Cook a few minutes more.

So, there you are. Happy cooking!

Happy Anniversary Bent on Cooking!

In need of personal chef San Diego? Contact Bent on Cooking today. Call us at (858) 486-1451

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