POPS' Meatloaf
Serves 6
Ingredients
- 2 lbs kobe ground beef (or substitute your choice of ground meat)
- 1 cup panko
- 1½ cups heavy cream
- ½ cup extra virgin olive oil
- ⅔ cup grated romano cheese
- 3 cups sliced onion caramelized with 3 tbsp balsamic vinegar and 2 tbsp light brown sugar
- 3 tbsp fine chopped fresh Italian parsley
- 2 tbsp fresh thyme leaves, chopped
- salt & pepper to taste
For the Tempura
- ½ cup all-purpose flour
- ½ cup rice flour, potato starch or corn starch
- 1 whole egg
- 2 cups soda water or beer
For the Port & Veal Reduction
- 1 cup small dice carrot, celery, and onion (mirepoix)
- 1 tbsp tomato paste
- 1½ cups inexpensive ruby port
- 4 sprigs of fresh thyme
- 1 quart veal stock preferably homemade
- 3 tbsp brown sugar
- salt & pepper to taste
Mushrooms & Carrots
- amounts and varieties of your choice
How-to
Make Breadcrumb Binder, Caramelize the Onions & Bake the Meatloaf
- Place the heavy cream and the bread crumbs in a food processor and make a panade or binder
- Caramelize the onions in a heavy bottom pan on low about 2 hours, stirring frequently as not to burn.
- Cool the onions and mix all the ingredients in a mixing bowl
- Divide mixture into mini loaf pans ungreased at 325º for about 35 minutes, internal temp. about 145-150º
Tempura Mushrooms
- Add as thin a layer of batter as possible to the mushrooms and fry in 360º oil about 2½ minutes on each side until extremely crispy. Salt immediately
Glazed Carrots
- Split blanched or half cooked organic carrots
- Place in a saute pan with 4 tbsp butter, 3 tbsp honey, salt and pepper and caramelize to an amber color
Port & Veal Reduction
- In a heavy bottom sauce pan mix the vegetables and tomato paste and cook over a medium flame for 5 min. stirring so not to burn but need to carmelize the veg and tomato paste
- Add the port and let the alchohol burn off about 5 min. on high flame, incorporate the rest of the ingredients and bring to a simmer. Let reduce to less than a quarter of the volume and skim any scum that forms on top. The longer and slower it cooks the better