Rococo Meat loaf

Rococo Meat loaf

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Nearly every cook has his or her very own meat loaf recipe. Mine has a lot of “traditional’’ meat loaf touches. It’s very rich, thanks to all that cheese, and, like any meat loaf worth its ground beef, it does well hot, cold, or in between. The texture is unusually supple, fluffy, and tender, especially if you don’t manhandle the meat mix before baking it. For a smokier and spicier loaf, finely chop and add 2 to 3 minced, canned chipotle peppers in adobo to the meat mixture. Start this a good two hours before serving. Don’t let this loaf ooze too little or too much, and do use a meat thermometer.

6
Servings
344
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 cup fresh bread crumbs (you may need somewhat more)
  • 4 tablespoons (½ stick) unsalted butter
  • 3 garlic cloves 4 scallions, white and light green parts only, halved lengthwise and sliced into 1½-inch lengths
  • 2 large or 3 medium onions, peeled and quartered
  • 1 medium red bell pepper, quartered, stemmed, and seeded
  • 2 large eggs, beaten
  • ⅓ cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce (vaguely optional)
  • 1 tablespoon soy sauce
  • 1 pound ground beef chuck (15 percent fat)
  • ½ pound ground pork
  • ½ pound ground veal
  • ½ pound sweet sausage, casings removed
  • 8 ounces Monterey Jack cheese, finely grated (about 2 cups)
  • ½ cup ketchup
  • 5 to 6 slices thick-cut bacon, halved crosswise

Directions

First, if you need to, make the fresh bread crumbs in the work bowl of your food processor by pulsing torn chunks of bread. (You might as well make plenty of extra crumbs and freeze them in a sealed plastic bag. They keep for several months.) Rinse out the work bowl.
In a large skillet, melt the butter over medium-low heat.

Pulse the garlic, scallions, onions, and bell pepper in the bowl of a food processor, in the order in which they are listed, until minced, but not mushy. The onion mixture will be fairly wet. Add it to the hot butter in the skillet, cover, and sweat the mixture for 5 minutes. Uncover and stir, still over medium-low heat, for 5 minutes, or until the mixture begins to brown lightly and the liquids have evaporated. Remove from the heat and let the mixture approach room temperature.

Line a shallow baking dish or rimmed baking sheet with edges at least 1 inch high with heavy-duty aluminum foil.
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the eggs, beef broth, Worcestershire sauce, hot sauce, and soy sauce until well blended.
In a large bowl, lightly combine the ground beef, pork, veal, sausage, cheese, and bread crumbs with your squeaky clean hands. Don’t overmix—use a light touch. Then add the egg mixture and the cooled onion-pepper mixture and blend well, still with a light touch. Transfer the mixture to the prepared baking dish or pan. Shape the meat into an oval mound about 2½ inches high at its thickest point and smooth the top. Using a rubber spatula, spread the ketchup evenly over the loaf, and arrange the bacon strips over the ketchup, tucking the strips under the loaf.

Bake for about 1 hour and 10 minutes, or until a thermometer inserted into the center registers 160 degrees F. Let the loaf rest in its formidable juices for 10 minutes before slicing.

Nutritional Facts

Total Fat
19g
27%
Sugar
5g
6%
Saturated Fat
10g
42%
Cholesterol
77mg
26%
Carbohydrate, by difference
21g
16%
Protein
23g
50%
Vitamin A, RAE
119µg
17%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
275mg
28%
Choline, total
71mg
17%
Fiber, total dietary
1g
4%
Fluoride, F
16µg
1%
Folate, total
40µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
35mg
11%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
532mg
76%
Selenium, Se
29µg
53%
Sodium, Na
852mg
57%
Water
95g
4%
Zinc, Zn
7mg
88%

Meat Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meat Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.