Meatloaf
Meatloaf is a staple in American Cuisine. Traditionally many people have distrust of meatloaf because it tends to have an unpleasant texture and be overly saturated with “grease”. All those issues mostly relate to how it is actually cooked. This recipe not only solves the texture and “grease” issues that are related to a traditional meatloaf but also elevates it to a more refined dining status. Taking from traditional French cooking this recipe utilizes some basic techniques that add a rich flavor and texture to the meatloaf.
For the Meatloaf:
Meat:
2 pounds Ground Beef (85/15 meat/fat content)
Produce:
¼ Cup Chopped Onions (Finely Diced)
¼ Cup Chopped Celery (Finely Diced)
¼ Cup Carrots (Finely Diced)
¼ Cup Mushrooms (Finely Diced)
Dairy:
1 Egg
Baking and Spices:
1 Tablespoon Flour
1 Tablespoon Oregano
1 Tablespoon Basil
1Teaspoon Sea Salt
¼ Teaspoon Ground Mustard Seed
¼ Teaspoon Crushed Black Peppercorns
¼ Cup Demi-Glace
For the Glazing:
Produce:
1-1/2 Cups Beef Stock
½ Cup Demi-Glace
Dairy:
1 Tablespoon Butter
Baking and Spices:
1 Tablespoon Flour
Instructions:
1. Preheat the oven to 350°F
2. In a large bowl combine Ground Beef, Egg, Demi-Glace, Flour, Salt, Pepper, Mustard, Oregano, Basil, Mushrooms, Carrots, Onions, and Celery and mix by hand thoroughly.
3. Place meatloaf mix into a bread pan and flatten down until evenly spread in pan.
4. Take a cookie sheet and a rack together and place the bread loaf pan with meatloaf mixture upside-down on the rack. The meatloaf will probably not fall out of the bread loaf pan but that is ok because you will be placing everything in the oven anyway.
5. Place everything in the oven keeping the bread loaf pan over the meatloaf and cook in preheated oven for 1 hour.
6. While the meatloaf is cooking we’ll make the glazing. Turn on a burner on to medium.
7. In a large sauce pan or skillet melt the butter until it starts to stop bubbling then add in the flour.
8. Continue to whisk the butter and flour mixture until it becomes dark brown. Then add in the demi-glace and beef broth.
9. Bring to a slow boil and then reduce heat to low but above simmer and reduce the glazing to 1/3 of its volume. It should be very thick almost and coat the back of a spoon fairly thick.
10. After the meatloaf has been cooing for 1 hour in the oven remove the bread loaf pan and continue cooking for 15 minutes.
11. Remove the meatloaf from the oven after the 15 minutes and coat the meatloaf with the glazing.
12. Return the meatloaf to the oven and cook for another 15 minutes.
13. After another 15 minutes in the oven remove the meatloaf from the oven and let it sit for another 15 minutes to slightly cool and set.
14. Slice the meatloaf thick (roughly ½ - ¾ of an inch) plate and serve with your favorite vegetables. If you would like you can top the meatloaf with either your favorite hot sauce or ketchup if you so desire.