Modern Meatloaf
Ingredients
- FOR THE MEATLOAF:
- 2 tbs. butter
- 1 tbs. minced garlic
- 3 large carrots, minced
- 3 celery stalks, minced
- 1 medium white onion, minced
- 1/2 cup beef broth
- 1 1/2 cups bread crumbs
- 1 tsp. ground sage
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- Salt and pepper
- 2 eggs, room temp.
- 1/2 lb. ground pork
- 1/2 lb. ground beef
- 1/2 lb. ground Italian sausage
- 8 oz. fresh, soft mozzarella, cubed
- FOR THE GRAVY:
- 4 tbs. butter
- 1/2 cup flour
- 3-4 cups beef broth
- Sage, thyme and bail
- Salt and pepper
Instructions
Preheat your oven to 400°F. Lightly butter the bottom of a ceramic baking dish (either a long oval or rectangle).In a large mixing bowl, add the bread crumbs and pour the beef broth over the top, set aside to allow to breadcrumbs to soak. Remove the eggs and meat from the fridge and set on the counter to warm slightly. I do this because when I use my hands to mix the meat together my fingers turn to ice from the cold eggs and meat - I've found that letting them rest out of the fridge a little can take the edge off.In a saute pan, over medium-high heat, melt the 3 tbs. butter. Add the garlic and saute for a minute until bubbly and fragrant. Add the carrots, celery and onion. Season with salt, pepper, and a pinch of sage, thyme and basil. Saute until vegetables are soft. Remove the veggies from the heat and set aside to cool.In mixing bowl with the soaked breadcrumbs, add the three meats, two eggs, and the sage, basil, thyme, and salt and pepper. Using your hands, combine the meats and mix with the eggs and breadcrumbs. Try to make sure all the ingredients are distributed pretty evenly.Next, add the veggie mixture to the meat and combine with your hands until the veggies are evenly distributed throughout the mixture. You do not want to add the veggies earlier because if they are not cool enough, they may cook the raw egg if pour directly on top of them.Finally, gently mix in the mozzarella cheese. Transfer the meat mixture to the prepared pan and shape into a loaf in the middle of the pan with your hands. If you like, sprinkle some bread crumbs on the top of the loaf (or even a bit of Parmesan cheese). Bake for 50-60 minutes, until it has reached an internal temp of 165°F.Remove from oven and allow to rest (while you make the gravy), before cutting and serving.To make the gravy:In a large sauce pan, over medium heat, melt the 4 tbs. butter. Just as it has melted, whisk in the flour so it forms a paste. Cook the paste for just a minute or two, whisking constantly. Whisk in 1/2 cup of the beef broth and season with the spices to taste. A bit at a time, add in the remaining beef broth, whisking until smooth after each addition, no lumps! Add enough broth until the gravy is the desired consistency. Taste, re-season as needed, then allow to simmer gently, while stirring for just a few minutes. Remove from heat and serve immediately.
Details
Prep time: Cook time: Total time: Yield: Serves 6