Monday, February 7, 2011


I know it seems odd that I would even MAKE meatloaf. I don't eat much beef as it is...and when I do it usually comes in the form of a beautiful medium rare filet mignon with asparagus and about a cost at Morton's of $45...haha..if you want to splurge with this recipe you can cut down on the beef and add ground veal.
This recipe adds a lot of flavor to the beef and stays very they say..."It's not your Mother's Meatloaf"...sorry Mom
1-1/2 lbs ground sirloin
1/2 lb ground pork
1 red pepper finely diced
1 green pepper finely diced
4 shallots finely minced
5 garlic cloves finely minced
1 tbl fresh oregano
1 tbl dried thyme
1 tbl dried Italian parsley
pinch or more of red pepper flakes
3 tbl olive oil
2 eggs
1 cup ground panko breadcrumbs
1/2 cup grated parmesan cheese
1-1/2 cups ketchup
1/4 cup plus 2 tbl balsamic vinegar
Dash of Worcestershire sauce
Preheat oven to 375 degrees
Heat oil in a pan and add peppers, shallot, garlic, red pepper flake, oregano, parsley and thyme. Season with salt and pepper. Saute until the vegetables are very soft. Remove from heat and let cool.
In a bowl add meats and eggs. To that add the cooled vegetable mixture, panko breadcrumbs, parmesan cheese, 1/2 cup ketchup and 2 tbl balsamic vinegar. Season with a little salt and pepperUsing your hands, get all the ingredients combined. In a 13 x 9 greased with cooking spray, add the meat and form into a loaf.
Whisk together remaining 1 cup of ketchup, 1/4 cup balsamic vinegar and Worcestershire. Brush it all over the meatloaf - sides and all. Bake at 375 for 1 hour and 20 minutes or until internal temperature is 160 degrees. Let rest for 15 minutes and serve. I serve with baked potatoes but you can make mashed or whatever your choice.


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