30 September 2011

meatloaf, yo


bowl this
5 pounds ground round
1 pound ground pork
6 cups breadcrumbs

4 1/2 tablespoons dried oregano
2 Tablespoons fennel, ground

bowl this
2 carrots, chopped
3 medium onion, chopped
15 garlic cloves, minced

mix this
9 large eggs, beaten to blend
1.5 cup dry red wine
1/8 cup Dijon mustard
1/4 cup stone ground dijon mustard
1/4 cup honey mustard
3/4 cup barbecue sauce

a few sprigs of thyme
8 bay leaves

2.5 pounds bacon, cooked

no salt
1 teaspoon ground black pepper after 20m in oven


Preheat the oven to 375 degrees.
Place the bacon in a medium sauté pan over medium-low heat. Sauté the bacon for about 5 minutes, or until it has begun to crisp and most of the fat has rendered out.

Combine first 8 ingredients in two bowls. Gently mix in the sauce, eggs, and wine.  Using your hands, gently work all of the ingredients into the meat until well combined. 

Place one-half of the croutons into a shallow baking dish at least 14 inches long. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Pierce the meatloaf with the bay leaves and thyme sprig. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.

adapted from (3x size of recipe)
+ http://www.epicurious.com/recipes/food/views/Not-So-Basic-Meatloaf-355903 

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