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All this week, Toponia Miller and Taylor Boetticher from The Fatted Calf will be sharing recipes from their new book, In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods. They'll also be talking to us about making charcuterie, and giving away a few copies of their book! Read on, meat lovers.
Today: We're kicking things off with meatloaf.
At The Fatted Calf we make this classic American pâté by the dozen. It is a thing of beauty, shaped into a large oval loaf and glazed with tangy cocktail sauce. We like to serve thick slices over creamy mashed potatoes. Leftovers make excellent sandwiches with whole grain mustard and pickled red onions.
Fatted Calf's Meatloaf
Serves 6 to 8
3/4 teaspoon black peppercorns
2 allspice berries
2 teaspoons fennel seed
1 teaspoon chile flakes
1 whole clove
1 1/4 pounds boneless lean beef from eye of round or sirloin, cut into 1-inch cubes
1 pound boneless pork picnic, cut into 1-inch cubes
4 ounces pork back fat, cut into 1-inch cubes
2 teaspoons chopped garlic
4 ounces chopped bacon
2 cups diced yellow onion
2 tablespoons unsalted butter
6 tablespoons fresh breadcrumbs
1 egg lightly beaten
1/2 cup ketchup
1 1/2 teaspoons Tabasco sauce
1 1/4 teaspoons Worcestershire sauce
1 teaspoon grated fresh horseradish
1/4 cup chopped parsley
2 tablespoons chopped oregano
1 tablespoon chopped thyme
1 tablespoon chopped sage
Cocktail Sauce Glaze
1/4 cup ketchup
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons grated fresh horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Photo by Alex Farnum
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