Empty My Fridge
Just Amazing Meatloaf
Ingredientes
- Onion · chopped1 xícara
- Olive oil2 colheres de sopa
- Ground beef1 ½ lb
- Ground Veal¾ lb
- Ground pork¾ lb
- Ham8 oz
- Salame4 oz
- Carrot¾ xícara
- Thyme · chopped¼ xícara
- Parsley · chopped¼ xícara
- Egg · beaten3
- Garlic · chopped2 colheres de sopa
- Breadcrumb¾ xícara
- Worcestershire sauce4 colheres de sopa
- Salt
- Black pepper
- Buttermilk½ xícara
- Hot sauce1–2 dash + 1 dash
- Bacon1 lb
- Ketchup2 xícaras
- Brown sugar¼ xícara
- Balsamic vinegar2–3 colheres de sopa
Modo de preparo
- 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.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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