Chef John's Meatloaf

By • March 11, 2010 • 0 Comments



Author Notes: This recipe fits the bill for comfort food for sure. I serve it with cauliflower mashed potatoes and my own soybean succotash instead of the traditional peas and mashed. The gravy makes the dish. Enjoy!jccraia

Serves 6 to 8

Ingredients

  • 2 tablespoons butter
  • 3 cups diced onions, carrots, celery
  • 1 pound ground beef, 85% lean
  • 1 pound ground veal
  • 1/2 cup roasted tomato salsa
  • 1/2 cup milk
  • 1 egg, beaten
  • 3/4 cups panko breadcrumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh ground black pepper
  • 2 1/2 teaspoons salt
  • pinches cayenne
  • 1 teaspoon worcestershire sauce

For the Gravy

  • 1/2 the cooked veggies
  • 1 tablespoon flour
  • 3 cups beef broth or stock
  • salt and fresh ground pepper to taste
  • 1 teaspoon worcestershire sauce
  1. Cook veggies with a pinch of salt and 1 tablespoon butter in a covered pan for about 10 minutes or until just softened
  2. Divide veggie mixture in half
  3. Put 1/2 the veggies in a mixing bowl along with a 1/4 cup of the salsa, milk, worcestershire, and the egg.
  4. Stir and add in the pepper, cayenne, and salt
  5. Add beef and veal to bowl and mix until it just comes together
  6. Add thyme and breadcrumbs, avoid over mixing
  7. Put some oil on a foil lined baking sheet
  8. Form a loaf about 6" across and 3" to 4" high on the foil lined sheet. Spread remaining salsa over the top
  9. Put loaf into a 325 degrees F oven for one-hour and ten minutes
  10. While loaf is cooking prepare the gravy
  11. Add butter and flour to the other 1/2 of the veggies and saute over medium heat for 5 minutes
  12. Add a cup of the broth, turn up the heat, and loosen up any browned bits, etc
  13. Once deglazed, add the rest of the broth and season with salt and pepper
  14. Return to boil then turn to low and simmer for about 30 minutes, or until thickened to desired consistency
  15. Remove loaf from oven. It should be at 155 degrees. Slice and serve with gravy and sides

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