Meatloaf For a Chef Review!

Meatloaf For a Chef

The best meatloaf ever. If you want to try something different, try this one. Just be sure

and check it before you put the last of the cheese

on top. Remember it will continue cooking for 

the 10 minutes it is sitting out after you take it out of the oven. I did not cover this in the oven. The top is crispy and very tasty.  I didn't think 

anyone would eat the dried tomatoes but Don loved them. Solie said it was the best meatloaf she has ever eaten and took the recipe home with her. 

Ingredients:

Cut meat up and get fennel seeds

Put meat through grinder

(Thank you Kisha for the grinder 

I love it!)

With fennel seeds

Chop up fresh garlic

Gently mix eggs

Chop fresh parsley

(Remembered I had it. Used from my garden)

I chopped my  Basil- in recipe she left it whole 

(Also from my garden)

Mix meat, parsley bread crumbs, onion, garlic, 

V-8, eggs,wine, salt and pepper

(I used Panko bread crumbs)

Mix well

Put on parchment paper on cookie sheet

Form into loaf

Add dried tomatoes on top

Add basil

Add mozzarella  Cheese 

Bake for an hour 

(Check and make sure it's done)

Looks good

Add remaining mozzarella 

 and roast until cheese is melted and golden.

Cool for 10 minutes, slice and serve

I mixed tomato sauce with diced tomatoes with

garlic and herbs added in. Put some on plate

Put meatloaf on top of sauce

Then cover with more sauce if you like

Enjoy!

Recipe:

Uptown Meatloaf  

serves 12

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

Directions

Coarsely grind meats with fennel seeds.

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.

Sprinkle meat with sundried tomatoes, basil leaves and 3/4 of mozzarella.

Place 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 put this with

 Kisha's Best Ever Bacon-Garlic-Onion-Green Beans

(Review is up)

and some goodies from the garden.

So Delicious!

Enjoy!

Lenetta