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Categories     Beef     Bake     Dinner

Yield 8

Number Of Ingredients 24

4 T salted butter
2 1/2 c chopped onion
4 T minced shallots
1 lb sliced mushrooms
1 T plus 1/2 t salt, divided
2 T Brandy
2 lg eggs
1 lb ground pork- room temp
1 lb ground lamb - room temp
1 lb ground beef chuck - room temp
3 T Dijon
1 T plus 1 t tomato paste
1 c white bread crumbs
1/2 c beef stock
1 c grated mild cheddar cheese, firmly packed
1 T minced garlic
1 t ground black pepper
1/4 t cracked black pepper
2 1/4 t dried thyme
2 t paprika
1 t allspice
1 1/2 t dried oregano
1/8 t minced bay leaf
4-6 slices par cooked bacon


  • Preheat the oven to 375 Melt the butter in a large, heavy skillet over medium heat. When the foaming has subsided, add the onion and shallots and sauté until just soft, about 2 minutes Add the mushrooms, 1/2 t salt and the brandy Continue to sauté until the mushrooms are just soft another 2 minutes Remove the skillet from the heat Beat eggs in a large mixing bowl Add the beef pork lamb and all remaining ingredients except the bacon Add the mushroom mixture to the bowl, along with the cooking liquid from the skillet Knead the meat mixture to combine, but do not mix too much or the meatloaf will be tough Form the mixture into a loaf like shape on a heavy baking sheet lined with parchment, or transfer it to a buttered loaf pan and bang the bottom of the pan against the counter to deflate any air bubbles Place the par cooked bacon in a cross hatch fashion on the top of the loaf and bake until the internal temp has reached but not exceeded 155, about 1 1/2 hours Let meatloaf to rest for at least 15 minutes before slicing.

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