Meatloaf with Tomato Glaze
|Ground beef||1 1⁄2 Pound|
|Ground pork||4 Ounce|
|Italian sausage||2 Ounce, casing removed and crumbled (1 Sausage)|
|Olive oil||1 Tablespoon|
|Shallot||1 , finely chopped|
|Sweet pepper||1 , seeded and finely chopped (Maestroa)|
|Garlic||1 Clove (5 gm), finely chopped|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Grainy mustard||1 Tablespoon|
|Sage||1⁄2 Teaspoon, finely chopped|
|Thyme||1⁄2 Teaspoon, finely chopped|
|Kosher salt||1 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Roma tomatoes||4 , chopped|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Ginger||4 Tablespoon, chopped|
|Worcestershire sauce||2 Teaspoon|
1.Preheat oven to 375°F.
2.Heat butter and olive oil in a skillet over medium heat. Add shallots, Maestro™ pepper and sauté for 2 minutes. Add garlic, thyme, sage and sauté for another 2 minutes. Remove from heat and cool slightly.
3.In a large bowl, mix together all ingredients. Mix well.
4.Place a sheet of parchment on baking sheet. Shape meat mixture into a loaf and bake for 30 minutes. Turn sheet in the oven and bake for another 25 minutes or until the loaf’s internal temperature reaches 160°F.
Roma Tomato Glaze
1.Combine balsamic vinegar, honey, ginger, Worcestershire sauce and chopped Roma tomatoes in a small saucepan. Bring mixture to boil. Lower heat to simmer and reduce glaze to one third.
2.Purée mixture and strain through a fine mesh sieve. Brush on meatloaf or BBQ ribs!
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