Roasted Shallot Meatloaf
Serves 12
Ingredients
- 3 cloves garlic, chopped
- 2-3 large whole shallots, roasted
- 2 lbs ground beef
- 2 lbs ground veal (can substitute pork)
- ¼ cup parsley, chopped
- ¼ cup thyme, chopped
- ½ cup chives, chopped
- 7 eggs
- ¾ cup panko breadcrumbs
- ⅓ cup Dijon mustard
- ⅓ cup heavy cream
- *½ cup shallot & garlic purée (see above)
- ⅓ cup ketchup
- ¼ cup Worcestershire sauce
- salt
- pepper
- non-stick cooking spray
- olive oil
Special Equipment
- three 8½ x 4¼" loaf pans
- blender to make shallot & garlic purée
How-to
Shallot & Garlic Purée
- Wrap whole shallots (skin on) in foil and roast in a 350º oven for 50-60 minutes; let cool slightly before removing peel
- Saute chopped garlic in olive oil
- Blend shallots and garlic into a purée
Prepare & Bake Meatloaf
- Preheat oven to 350º
- Prepare pans with non-stick cooking spray
- Combine all ingredients thoroughly and distribute evenly in pans
- Place pans on a cookie sheet in case mixture spills over the pans
- Cook for 25-35 minutes until an internal temperature of 155-165º is reached
For Grillng (optional)
- Heat grill to medium
- Slice thick pieces of cooked meatloaf and brush with olive oil
- Grill 1½ to 2 minutes on each side