Ingredients :
- Loaf:
- 2 slices bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large egg yolks
- 1 Tbsp Dijon mustard
- 1/2 tsp hot sauce
- 1 Tbsp Worcestershire sauce
- 2 Tbsp heavy cream
- 1 tsp salt
- 1/2 tsp pepper
- 1 lb ground beef chuck
- 8 oz ground pork
- 8 oz ground veal
- 8 oz (2 1/3 cups) sharp cheddar, shredded
- Glaze:
- 2 Tbsp tomato paste
- 1 Tbsp balsamic vinegar
- 2 Tbsp water
Method :
- Preheat over to 400°F.
- Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
- Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt and pepper. Add the meat, cheese, parsley and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze (tomato paste, balsamic vinegar and water) together in a bowl.
- Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155°F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.
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