Markethouse's Meatloaf Recipe
Daily Value: 28%
|Folic Acid (B9)||67µg||17%|
|Fatty acids, total monounsaturated||15g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Meatloaf is transitioning out of its pigeon-holed TV Dinner status and is appearing on menus at upscale restaurants more and more. This recipe from Chicago's Markethouse is as basic as it gets, and uses a blend of three meats to yield a unique flavor.
- 3 tablespoons olive oil
- 2 cloves garilc, chopped
- 1 1/2 cups finely diced celery
- 1 1/2 cups finely diced carrots
- 1 1/2 cups finely diced onion
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 cup ketchup
- 1/4 cup Dijon mustard
- 1 1/2 cups breadcrumbs
- 1 cup chopped parsley
- 1 cup chopped chives
- 2 ounces Worcestershire Sauce
- 4 tablespoons butter, sliced
- Salt and pepper, to taste
Preheat the oven to 350 degrees.
Heat the olive oil in a large sauté pan over medium heat and cook the garlic, celery, carrots, and onion until soft, about 10 minutes. Remove from the pan and let cool to room temperature.
In a large bowl, carefully mix together the three meats, then add the remaining ingredients, including your garlic-onion mix. Season with salt and pepper. If you want to check your seasonings, you can cook 1 teaspoon of the meat in a small pan and taste it.
Put the meat mixture into a 9 by 13 inch baking dish and using your hands, form the 3 pound meat mixture into a loaf. Bake in the oven for 1 hour until cooked and the internal temperature reaches 145 degrees, about 1-1 ½ hours. 10 minutes before the meatloaf is done, add the butter slices to the top and put back in the oven so that the crust caramelizes.