1 tbsp fresh Italian parsley (chopped) 1 tsp/sauce
3 eggs
1-1/3 c finely ground panko
2/3 c milk
1-1.2 tsp black pepper
Olive Oil
2 stalks celery, finely diced
1 small red onion, finely diced
SAUCE
1 14 oz can beef stock
8-10 cloves roasted garlic
3 tbsp butter, room temerature
Instructions
Preheat oven to 350 degrees
Film a saute pan with olive oil. When oil is hot, add celery and
onion. Cook, stirring, until softened. Remove from pan and let cool.
Place the pork, beef, chives, thyme, parsley, eggs, Panko, milk,
salt and pepper in a large mixing bowl. When celery and onion
are
cool, add to bowl.
Mix until well combined and everything is evenly distributed.
Place a piece of parchment paper on a sheet pan
(sides should be 1 inch high to prevent grease runoff)
Place meat on pan and punch down to remove air pockets. Shape
the meatinto a loaf.
Bake 40 to 50 minutes or until a thermometer indictes an
internal temp of 160 degrees.
Remove and let rest 10 minutes.
For the sauce, combine the broth, roasted garlic and butter over
medium-high heat and simmer for about 10 to 15 minutes. Add
1 teaspoon of the chopped thyme, chives and parsley. Slice the
meatloaf into serving portions and spoon the hot sauce over it.
I sometimes use minced garlic in place of the roasted garlic.
Serving
Suggestions
6 - 8 Servings
Originally Submitted
2/5/2013
0 Out of 5 from
0 reviews
You can add this Not Your Mama's Meatloaf recipe to your own private DesktopCookbook.