Post by Shawnee on Oct 18, 2013 22:01:07 GMT -5
Billionaire's Meatloaf
Yield: 8 servings
Ingredients
4 tablespoons salted butter
2½ cups chopped onion
4 tablespoons minced shallots
1 pound sliced mushrooms
1 tablespoon plus ½ teaspoon salt, divided
2 tablespoons brandy
2 large eggs
1 pound ground beef chuck, at room temperature
1 pound ground pork, at room temperature
1 pound ground lamb, at room temperature
3 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon tomato paste
1 cup white bread crumbs, firmly packed
½ cup beef stock
1 cup grated mild cheddar cheese, firmly packed
1 tablespoon minced garlic
1 teaspoon ground black pepper
¼ teaspoon cracked black pepper
2¼ teaspoons dried thyme
2 teaspoons paprika
1 teaspoon allspice
1½ teaspoons dried oregano
⅛ teaspoon minced dried bay leaf
4-6 slices parcooked bacon, for garnish at cooking time
Related: Gabrielle Hamilton's Braised Chicken Legs Recipe
Directions
1. Preheat the oven to 375°F.
2. Melt the butter in a large, heavy skillet over medium heat. When the foaming has subsided, add the onion and shallots and sauté until just soft, about 2 minutes.
3. Add the mushrooms, ½ teaspoon salt, and the brandy. Continue to sauté until the mushrooms are just soft, another 2 minutes. Remove the skillet from the heat.
4. Beat the eggs in a large mixing bowl. Add the beef, pork, lamb, and all remaining ingredients except the bacon.
5. Add the mushroom mixture to the bowl, along with the cooking liquid from the skillet. Knead the meat mixture to combine, but do not mix too much or the meatloaf will be tough.
6. Form the mixture into a loaflike shape on a heavy baking sheet lined with parchment, or transfer it to a buttered loaf pan and bang the bottom of the pan against the counter to deflate any air bubbles. Place the parcooked bacon in a crosshatch fashion on top of the loaf and bake until the internal temperature has reached, but not exceeded, 155°F, about 1½ hours. (You will need to use a meat thermometer for this, but be sure to insert it before beginning to cook the meatloaf - if you poke a thermometer into the cooked loaf, all the juices will run out.) Let the meatloaf rest for at least 15 minutes before you slice and serve.
Yield: 8 servings
Ingredients
4 tablespoons salted butter
2½ cups chopped onion
4 tablespoons minced shallots
1 pound sliced mushrooms
1 tablespoon plus ½ teaspoon salt, divided
2 tablespoons brandy
2 large eggs
1 pound ground beef chuck, at room temperature
1 pound ground pork, at room temperature
1 pound ground lamb, at room temperature
3 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon tomato paste
1 cup white bread crumbs, firmly packed
½ cup beef stock
1 cup grated mild cheddar cheese, firmly packed
1 tablespoon minced garlic
1 teaspoon ground black pepper
¼ teaspoon cracked black pepper
2¼ teaspoons dried thyme
2 teaspoons paprika
1 teaspoon allspice
1½ teaspoons dried oregano
⅛ teaspoon minced dried bay leaf
4-6 slices parcooked bacon, for garnish at cooking time
Related: Gabrielle Hamilton's Braised Chicken Legs Recipe
Directions
1. Preheat the oven to 375°F.
2. Melt the butter in a large, heavy skillet over medium heat. When the foaming has subsided, add the onion and shallots and sauté until just soft, about 2 minutes.
3. Add the mushrooms, ½ teaspoon salt, and the brandy. Continue to sauté until the mushrooms are just soft, another 2 minutes. Remove the skillet from the heat.
4. Beat the eggs in a large mixing bowl. Add the beef, pork, lamb, and all remaining ingredients except the bacon.
5. Add the mushroom mixture to the bowl, along with the cooking liquid from the skillet. Knead the meat mixture to combine, but do not mix too much or the meatloaf will be tough.
6. Form the mixture into a loaflike shape on a heavy baking sheet lined with parchment, or transfer it to a buttered loaf pan and bang the bottom of the pan against the counter to deflate any air bubbles. Place the parcooked bacon in a crosshatch fashion on top of the loaf and bake until the internal temperature has reached, but not exceeded, 155°F, about 1½ hours. (You will need to use a meat thermometer for this, but be sure to insert it before beginning to cook the meatloaf - if you poke a thermometer into the cooked loaf, all the juices will run out.) Let the meatloaf rest for at least 15 minutes before you slice and serve.