By George Culver
Cold weather demands something hearty to fortify the bones. Seek culinary comfort in meatloaf – specifically Rick’s Beef Meatloaf from The Ten Top in Norfolk. It’s so good, the owner, Rick Fraley Jr. put his name on it.
The Ten Top is hands down one of the area’s best sandwich shops. There’s a lunch and dinner menu; the meatloaf appears as in Rick’s Big Meatloaf Sandwich during day service, then later as an entrée served with mashed potatoes and steamed vegetables. The recipe is a carryover from Fraley’s days at the long-gone Wild Monkey, now The Green Onion in Ghent.
Fraley has made this classic dish his own. The secret ingredients are what make his meatloaf special, but as the menu says, “don’t even ask.” The meatloaf weighs in around 1 ½ pounds of Hereford ground beef. It’s glazed in a sticky ketchup that gets sweeter as it caramelizes in the oven.
Heaven is scooping up meatloaf and potatoes into one savory bite.