This meatloaf is not the crappy, dried out meatloaf we all grew up with – ok, maybe I grew up with, but I’m sure there are others out there. Think more along the lines of pâté and less along the lines of whatever the worst meatloaf you’ve ever had the misfortune of eating.
Yes, it takes roughly 3 days to prepare – 2 days if you’re on the ball.
I came up with the mushroom gravy recipe because I had some left over red wine reduction from the previous meal we’d had and I wanted to make sure to put it to good use; a good, earthy red wine could easily be substituted in lieu of the reduction.
For the meatloaf:
- 1 tbsp diced onion
- 1 clove minced garlic
- 1 egg
- 1/3 C grated parmesan
- 1/8 C chopped parsley
- 1/2 C half & half
- 1/3 C panko breadcrumbs
- 1 Tbsp chopped basil
- 1-2 tsp salt
- 1/4 tsp ground pepper
- 1 tsp chopped tarragon
- 1 tsp chopped thyme
- 2 tsp ketchup
- 2 tsp Dijon mustard
- 2 tsp worcestershire sauce
- 20 oz ground beef (I like to grind short ribs)
- 12 oz ground pork (ground shoulder)
To prepare, sweat the onion and garlic in butter, set aside to cool and assemble all your other ingredients (this will take some time). Mix everything together with a mixer using the paddle attachment (taking care not to over mix). Spread out a large piece of plastic wrap on the counter and place the mixture in the middle, roll up into a log, wrap again and then wrap in foil. Place in the freezer until frozen completely through.
The next day (or even a week or two later), bring a large pot of water to a boil with a rack on the bottom (or foil or anything else to keep the meat log off the bottom of the pot) and place your meat log in, weighing down with a plate or anything you have handy. Continue to boil for an hour and a half, or until the log reaches an internal temperature of 155°F. Remove and let cool completely (it’s much easier to slice cold).
Slice as thick or as thin as you want, reheating the sliced meatloaf as you see fit (grilled, in the oven wrapped in foil, sautéed. . .).
For the Mushroom gravy:
- 2 cups roasted mushrooms (the Charlie Trotter method I previously wrote about) & reserved juices (about half a cup)
- Canola oil (to brown the mushrooms) & 1 T butter
- 1-2 T flour
- about 1/2 C red wine reduction (from The Kitchen Sessions) or 1/2 C of red wine
- 1-2 C stock
- 1 T balsamic vinegar
Brown the mushrooms in a hot pan for 3-5 minutes, add flour, saute for a minute, then deglaze with the red wine reduction, adding mushroom juice, stock & balsamic vinegar, bring to a boil & reduce heat, simmer until nappé, season with salt & pepper.
For sides we had mashed potatoes and haricot verts.
To properly cook the beans blanch them first in heavily salted water until tender crisp and place in an ice bath. After they have been blanched cook them however you see fit – I usually cook them with some sliced garlic that has been sweated in butter; a beurre fondue with plenty of chopped garlic is also very good. Just make sure to season them properly with plenty of salt.