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Meatloaf

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Meatloaf

Never has a dish caused so much discussion as meatloaf. You either love it or hate. I love it. The first Chef I was apprenticed to made the most incredible meatloaf I ever had. It was a mix of Beef, pork and Veal with veggies in it. The next Chef I worked for made his with spinach mixed in it and bacon. I combined the two into one recipe and am very happy with it.

1 lb. Ground Beef

1 lb. Ground Pork

1 lb. Ground Veal

2 T Butter

1 large Onion, diced

2 ribs of Celery, diced

1 large carrot, diced

8 ounce box of frozen spinach, thawed and squeezed dry

1 tomato, chopped

Pinch nutmeg (In the German Restaurant I worked in we always grated fresh)

2 cups unseasoned bread crumbs

¼ cup whole milk

2 eggs

1 T salt

1 tsp pepper

4 T tomato Paste

4 slices bacon

 

Melt butter over medium heat and add veggies, sauté until veggies are soft, add nutmeg.

Take off heat and allow to cool to room temperature

 

In a large bowl mix bread crumbs with milk and eggs and allow to sit for 5 minutes

 

Into breadcrumb mixture add ground meat, cooled veggies and salt and pepper. Mix just until combined and bread crumbs are well distributed. Over mixing will make meatloaf tough

 

In a loaf pan put 2 strips of bacon in the bottom and press the meatloaf mix in to it, making sure to pack it well. Smear the tomato paste over the top of the meatloaf and top it all with the last 2 strips of bacon

 

Bake in a preheated 300°f oven for 2 hours

 

Remove from the oven and allow to rest for 20 minutes before slicing

 

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About joepara

I was a professional Chef for 17 years, now a meat cutter and seafood guru for an upscale grocery store chain in Milwaukee WI Proud husband and father Certified Master Pastry Chef, Certified Chef, Seafood Expert, Meat Expert, Master Sausage Maker

One response »

  1. Thanks a lot Joe, looking forward to trying this recipe.

    Reply

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