Empty My Fridge
Just Amazing Meatloaf | Chef Jean-Pierre
Ingredients
- Onion · chopped1 cup
- Olive oil2 tbsp
- Ground beef1 ½ lb
- Ground Veal¾ lb
- Ground pork¾ lb
- Ham8 oz
- Salami4 oz
- Carrot¾ cups
- Thyme · chopped¼ cups
- Parsley · chopped¼ cups
- Egg · beaten3
- Garlic · chopped2 tbsp
- Breadcrumb¾ cups
- Worcestershire sauce4 tbsp
- Salt
- Black pepper
- Buttermilk½ cups
- Hot sauce1–2 dash + 1 dash
- Bacon1 lb
- Ketchup2 cups
- Brown sugar¼ cups
- Balsamic vinegar2–3 tbsp
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a sauté pan, cook the chopped onion until light golden brown, then take it out and let it cool.
- In a large glass bowl, mix the ground chuck, veal and pork with the diced ham, salami, carrots, thyme, parsley, beaten eggs, garlic, fresh breadcrumbs, Worcestershire sauce, salt, pepper, buttermilk, hot sauce and the cooled onion, mixing well.
- Line the bottom of a loaf pan with overlapping bacon slices, then cover the bacon with the meat mixture, folding the bacon over the top.
- Turn the loaf out onto a baking sheet, remove the pan, and bake in the middle of the oven for about 60 minutes.
- After 60 minutes, check the internal temperature; the chef prefers 145–150°F for medium and slightly pink, or bake a little longer for more doneness.
- Mix the glaze ingredients and brush generously over the top of the meatloaf with a silicone brush.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionEggCarrotBrown sugarBreadcrumbGround beefBacon
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