Tuesday, February 6, 2018

Uptown Meatloaf



  • preheat oven 400*F
  • 2 lbs beef sirloin, cut into 3″cubes
  • 1 1/2 lb fatty pork shoulder, cut into 3″ cubes
  • 2 tablespoons fennel seeds
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 3 cups fresh good quality bread crumbs
  • 1 cup fresh Italian parsley, chopped
  • sea salt and freshly ground pepper, to taste
  • 3 eggs, lightly beaten
  • 1/2 cup V-8 juice
  • 1/2 cup dry white wine
  • large bunch fresh basil leaves
  • 6 ounces sun-dried tomatoes
  • 1 lb fresh mozzarella, thickly sliced
  • Coarsely grind meats with fennel seeds.


How to Make It

  • In a large mixing bowl combine ground meats with eggs, breadcrumbs, parsley, onion, garlic, juice, wine and seasonings.
  • Place mixture on a parchment lined 16″ x 12″ baking sheet.
  • Spread out mixture to cover parchment.
  • Sprinkle meat with sundried tomatoes, basil leaves and 3/4 of mozzarella.
  • Roll up jelly-roll fashion.
  • Place in meatloaf in oven and roast for 1 hour.
  • Top with remaining mozzarella and roast until cheese is melted and golden.
  • Allow meat to cool for 10 minutes before slicing.
  • Serve with tomato sauce.
  • I could have completely eliminated my stress by succumbing to high-end products like raw oysters and a big prime-rib roast, to ensure success. I love both…
  • My hunch was that Axel would enjoy a bit of creativity.
  • My hunch was right!
  • Thanks for reading.
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