1 medium onion, diced fine
4 stalks celery, diced fine
4 carrots, diced fine
4 cloves garlic, minced
2 tbs olive oil
½ cup red wine
1 tbs fresh oregano, minced
1 tbs fresh sage, minced
1 tbs fresh thyme
3 lbs ground meat (I like one each beef, lamb, and turkey. Venison is also good.)
1 egg, beaten
½ cup marinara
½ cup bread crumbs
¼ cup instant oats
1 tbs Worcestershire sauce
1 tsp dried Italian herbs
2 tsp kosher salt
1 tsp fresh cracked pepper
In large skillet, heat olive oil. Add onions, garlic, carrot, and celery. Cook until softened. Deglaze pan with red wine and allow liquid to reabsorb. Add fresh herbs. Allow to cool. Combine cooked vegetables and all other ingredients by folding together, not squeezing. Form into a loaf, by hand and refrigerate on a lined cookie sheet for one hour. Bake at 350°F until cooked through, about 1-1½ hours or until a meat thermometer inserted into the center of the giant loaf reads 160°F. Allow to rest for at least 10 minutes before slicing.
Note: Add more marinara if too dry, more bread crumbs if too wet. I admit that these measurements are only approximate. Meatloaf is something that changes every time I try it. I always: limit myself to one egg, eschew loaf pans, and use the cooked vegetables.
You can of course shape the loaf any way you like. It’s a horrible photo, but as you can tell, Andy is very fond of pigs.
Meat Pig
Not The Knowing One 
February 12, 2010 at 4:36 pm |
It was going to be a meat cat but it turned out looking like a pig. Thus I dubbed the sculpture Meat Pig.