Just got home to WIFI so here we go!
I made a very large meatloaf yesterday morning before we left for The Cape aka Cape Cod to visit family. I ran out of time to write my blog and figured I would just write down there this morning. As you probably figured out that didn’t happen. They just opened up the summer home an the WIFI wont be turned on for a few more weeks so I am just getting to writing.
I think this may be like my third meatloaf that I have ever attempted to make. Not a fan of meatloaf to be perfectly honest. Though it is more from childhood rather than anything I have tried, which is not much, as an adult. My father over the years raves about his made with oatmeal. My mother-in-law loves hers made with onion and peppers. Neither sound appealing to me at all. My son made one he found in The food lab cookbook that he loves. I did try his and it was pretty good actually. I made a version of the food lab and what I had on hand.
The reason mine was pretty large, which I shared with my in-laws and my daughter. I personally don’t like to use half pound of this, half a can of that etc. So I used 1 pound of veal, pork and probably a little more than a pound of hamburger. Just before we left I sliced a piece and let my husband try it, yes I had a bite and it was pretty good. I don’t know if I can change my story that I hate meatloaf but I probably still won’t be making it very often.
Meatloaf
Equipment
- 1 food processor or high grade blender
Ingredients
- 1 pound ground hamburger
- 1 pound ground pork
- 1 pound ground veal
- 2 large carrots peeled and chunked
- 2 celery sticks trimmed and chunked
- 1 large onion peeled and chunked
- 3 cloves garlic peeled and minced
- 1 cup chicken stock
- ½ cup milk
- 3 slices white bread crust removed
- 1 tablespoon paprika
- 3 tablspoons parsley
- 4-5 slices cheddar cheese minced
- 4-5 slices provolone cheese minced
- 2 x-large eggs
- 1-2 tablespoons unsalted butter
- Kosher salt and black pepper to taste
Glaze
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 1 teaspoon black pepper
Instructions
- In a very large bowl add the ground meat, In a food processor, I used my blender and added the chopped up onion, celery and carrot. I added half the chicken broth and blended the pieces so they were very small.
- In a saute pan add the butter on medium high heat. Once the butter has melted add the vegetables and cook for 3-5 minutes until the liquid is mostly gone. Add the minced garlic and cook for another minute or so. Remove from the heat and let set to cool so you can add it to the meat bowl.
- in another bowl I ripped the bread into little pieces and added the milk to let it soak into the bread. then I added everything to the meat bowl. The eggs, the seasonings, the cheese and the rest of the chicken stock. Mix everything together without over mixing. Seasoned with salt and pepper.
Glaze
- In a small pan add the glaze ingredients and heat for 4-5 minutes, bring to a simmer until the sugar dissolves.
- In a large rimmed sheet pan I added nonstick tinfoil and placed majority if the meat mixture into a long shaping as you go, the balance of mixture I placed in a loaf pan. Add the glaze all over the loaves and In a pre-heated 350℉ oven they baked for 40 minutes until the interior of the loaves reach 140℉. Let rest and serve warm or re-heat later or you can freeze for a later date.