HARDWARE
- Sauté Pan
- Rimmed Baking Pan
- Large Mixing Bowl
- 1-2qt Sauce Pot
- A Sharp Knife 🙂
INGREDIENTS
MEATLOAF
- 1lb ground turkey
- 1lb ground pork
- 1lb ground beef
- 3 TSP dry chives
- 3 TSP dry thyme
- 3 TSP dry Italian parsley
- 3 large eggs, beaten (preferably free-range orgasmic)
- 1 1/3 C Panko
- 2/3 C whole milk (preferably hormonal and antibiotic)
- 1 TBS kosher salt
- 1 1/2 TSP freshly ground black pepper
- Olive oil (enough to coat a pan)
- 2 stalks of celery, brunoise
- 1 large Spanish (yellow) onion, brunoise
SAUCE
- 1 TSP Chives
- or 1/2 TSP Dry on all fresh herb substitutions
- 1 TSP Thyme
- 1 TSP Italian Parsley
- 8 cloves roasted garlic
- 3 TBS butter, at room temperature
- 3 TBS All Purpose Flour
- 1 C chicken stock
- 1 C beef stock
DIRECTIONS
MEATLOAF
- Preheat the oven to 350 degrees.
- In a lightly oiled pan over medium-high sauté celery and onion until softened.
- Remove from the pan and let cool.
- In a large bowl (or pot), mix the milk and bread crumbs until it looks like coarse meal.
- Mix in the spices, then the cooled onion and celery.
- Crack in the eggs and mix.
- Finally a your meats and press them down into the meal (by hand, gloves recommended).
- Then carefully pick up and fold an edge to the center and press down. Rotate bowl and repeat until the mix looks incorporated, and feels firm and sticky. Place it in the fridge for an hour…
- Gather it up and place onto a rimmed pan and form into a long rectangle type loaf.
- Bake for 40 to 50 minutes or until an internal temperature of 155 to 160F.
- Remove rest for 10 minutes.
SAUCE
- In a 1-2qt sauce pot on med, heat butter until bubbling.
- Whisk in the flour and continue to cook and stir until you have a light blonde roux.
- Add toasted garlic and whisk in.
- Whisk in broth until smooth, then add the thyme, chives and parsley.
- Bring to a simmer for 5 minutes.
- Turn off heat and set aside.
NOTES
- General rule of thumb for seasoning ground meats is 1 tsp of dry seasoning (including salt & pepper) per pound. It’s a good starting point unless you’re working with something punchy like lamb or goat.
- Brunoise – a very small dice
