Recipe from the Resort: Trail Creek Meatloaf with Tomato Onion Relish

The Trail Creek Cabin patio was full on July 4 with people enjoying great food and a great ambiance

The Trail Creek Cabin patio was full on July 4 with people enjoying great food and a great ambiance

Trail Creek Cabin is located merely a mile and a half east of the Sun Valley Lodge, but is a world away. Step inside the rustic cabin, built in 1937, and step back into an era both of simplicity and glamor; one where meals with friends lasted for hours and ended over a fine single malt scotch. Once Averell Harriman’s private hunting lodge, this idyllic location on the banks of Trail Creek hosted gatherings of some highly influential people, including by many reports, Ernest Hemingway. Today, the cabin’s rough-hewn exterior, log furniture and grand fireplace still exude a masculine, woodsy energy, but don’t let that fool you – the food is refined, sophisticated, and offers just the right fresh, healthy, flavorful ingredients that still give a nod to Trail Creek’s hunting lodge heritage.

Make your own history at Trail Creek Cabin, built in 1937

Make your own history at Trail Creek Cabin, built in 1937

For a festive Fourth of July celebration, my family, friends and I ventured to Trail Creek Cabin to enjoy a meal beneath one of the most spectacular Idaho sunsets I can remember. Under Chef Wendy Little’s discerning eye and exacting palate, the menu offered something for everyone in our party of seven that included four children. Wendy, who has been with Sun Valley Company since 2009 and the chef at Trail Creek Cabin since 2010, said the special environment at Trail Creek Cabin informs the menu, with hearty steaks and meatloaf year-round favorites. For summer, Wendy also incorporates a great deal of fish and farm fresh, local, organic greens and vegetables into her seasonal offerings. For children, she insists on the same high quality of product as with adults, simply cutting down portion size and offering sides to appeal to the younger set. “I don’t do chicken nuggets or strips or any of that,” she laughed.

As we were under a bit of a tight deadline to get to Sun Valley On Ice, our server quickly took our order that included wild salmon, Idaho trout, cowboy rib eye steaks with buttermilk onion rings and baked potatoes (a favorite at the table), Kobe beef sliders, organic chicken and a buffalo and lamb meatloaf. All delivered wonderful flavor and excellent sides, but the meatloaf proved the most interesting. Chef Little agreed to share this recipe with the readers of The Valley Sun.

Trail Creek Meatloaf is a year-round favorite

Trail Creek Meatloaf is a year-round favorite

Trail Creek Meatloaf with Tomato Onion Relish

For the relish: (yields approximately 2 cups)
1 small onion minced
1 tsp. chopped garlic
1 tbl. Olive oil
7 oz. ketchup
¼ cup Worcestershire sauce
1 15 oz can diced tomatoes
1 large roasted red bell pepper, peeled and seeded

Method:
Chop tomatoes and pepper into a coarse dice, sauté onions and garlic in the olive oil, then add the chopped peppers and tomatoes.
Add the ketchup and Worcestershire sauce and cook 15 minutes.
Cool before stirring into the raw meatloaf mixture. Reserve the extra sauce to spoon on top of the meatloaf as a sauce.

For the meatloaf (yields one four inch deep meatloaf pan)
Preheat oven to 350 degrees
2.5 pounds ground buffalo meat
1.25 pounds ground lamb
3 eggs
4 ounces heavy cream
1/3 cup dry bread crumbs
1.5 cups tomato relish
½ pound bacon for lining the meatloaf pan
Kosher salt and ground black pepper to taste

Method:
Place meat, eggs, cream, tomato relish, salt and pepper in the bowl of a kitchen aide mixer. Using a paddle attachment, slowly blend these ingredients.
After these are mixed, slowly sprinkle in the breadcrumbs and mix for three minutes more. Cook a small piece to check for seasoning.
Line a Teflon pan with strips of bacon and then fill with the meat mixture. Place more strips of bacon over the top of the meatloaf if necessary.
Cover the pan with aluminum foil and bake for 45 minutes, remove the foil and bake another 30-45 minutes until an instant read thermometer registers 155 degrees.
Allow the meat loaf to rest for 20-30 minutes before slicing. Spoon reserved tomato onion relish on top of each slice and serve.

Makes ten generous, delicious servings that taste even better the next day!

Chef Wendy Little of Trail Creek Cabin works painstakingly to share Idaho's local flavors and Sun Valley's rich history with diners

Chef Wendy Little of Trail Creek Cabin works painstakingly to share Idaho's local flavors and Sun Valley's rich history with diners

While I would certainly recommend making this meatloaf at home (dinner one night, sliced into picnic sandwiches the following day!), no visit to Sun Valley is complete without going out to Trail Creek Cabin. Rent a bike from Pete Lane’s, hop on the bike path, and pedal out for light fare and a signature huckleberry mojito on the peaceful creek-side deck. Or make a reservation for the whole family or a romantic dinner for two on the lawn and enjoy Chef Little’s carefully crafted fare that incorporates more than just a bit of true Sun Valley flavor!

Happy Fourth of July weekend!

–RES

The deck on the banks of Trail Creek -- there is no nicer spot for a glass of wine and a light bite

The deck on the banks of Trail Creek -- there is no nicer spot for a glass of wine and a light bite

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One Response to “Recipe from the Resort: Trail Creek Meatloaf with Tomato Onion Relish”

  1. Sara Says:

    Hi – Thanks for recommending cookware with Teflon® nonstick
    coatings while making your Trail Creek Meatloaf with Tomato Onion Relish! I
    represent DuPont and it’s always a pleasure to see people recommending our
    products in their recipes.

    For more great recipes and tips for your cookware with
    Teflon® nonstick coatings, visit:

    http://www2.dupont.com/Teflon/en_US/carefree_cooking_magazine/index.html
    and

    http://www.pinterest.com/TeflonBrand! Also, feel free to
    check out our Facebook (https://www.facebook.com/teflonbrand) and Twitter
    (https://twitter.com/teflonbrand) pages. Thanks! Cheers, Sara

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