Wednesday, April 18, 2012

Meat Loaf Bolognese

I felt like meatloaf but wanted to try a new recipe. I had some leftover ground veal and some pork shoulder I could grind, so I went for it.

Give this a try with or without the different kinds of meat. Using just ground beef will give you a great result, too.

Meat Loaf Bolognese
(from here)

1 ounce breadcrumbs
1/2 cup finely chopped shallots
1/2 cup finely chopped carrot
2 slices bacon, chopped
1 tablespoon tomato paste
1/4 cup red wine
1/3 pound ground sirloin
1/3 pound lean ground pork
1/3 pound ground veal
1/4 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten

1 tablespoon butter
2 tablespoons minced shallots
4 teaspoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
2 tablespoons half-and-half
1/4 teaspoon black pepper
Dash of salt

Polenta, to serve


Start by processing the shallot and carrot. I used the food processor because I wanted even consistency. 

Pulse until uniform.

Toss 2 slices of bacon into a skillet over medium heat.

Cook until it's about 50% done.

Throw in the carrot/shallot mixture and cook over medium heat for about 5 minutes.

Add the tomato paste and stir to combine.

Add the red wine and stir to release any browned bits on the bottom of the pan.

Cook for another 2-3 minutes and kill the heat.

Combine the pork, veal and beef with the breadcrumbs.

Add the cooled vegetable mixture.

Add the milk, salt and pepper and egg.

Mix everything well. Try not to overmix, but combine everything.

Toss into a bread pan sprayed with oil.

Form it into a log as best you can.

Bake at 350F for 40 minutes or until the center temp registers 160F.

Meanwhile, make the sauce.

Add 1 tablespoon butter to a sauce pan over medium heat.

Add 2 tablespoons minced shallot and cook for about 5 minutes.

Sprinkle on 4 teaspoons all-purpose flour and whisk to combine.

Add 1 cup fat-free, lower-sodium beef broth and whisk to combine.

Add 2 tablespoons half-and-half, 1/4 teaspoon black pepper and a dash of salt

Stir to combine and bring to a simmer.

Hold over low heat until you're ready for service.


When your meatloaf is finished let it rest for about 10 minutes.

Meanwhile grill up some polenta. I just used pre made stuff from the store. Homemade is WAY better.

Serve the meatloaf with some sauce drizzled over top.

This was a pretty good meatloaf. I liked the texture of the bacon in with the different meats. Each one kind of had it's own flavor and personality. The richness of the red wine and vegetables really showed through in the dish and the sauce was dynamite. I'm glad I went away from the ketchup drenched meatloaf we're all used to and tried something new.


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