Tuesday, February 7, 2012

Awesome Chef "JJ's" Meat Loaf!

This is the way Chefs make meat loaf!  Chef JJ Buchanan made this for me around 20 years ago, I tweaked the recipe a little but not by much!  Dudes, it's gooood!  This is like Pate'...

Recipe for eight:
4 pounds ground beef
8 oz cream
4 eggs
1 t fresh rosemary, finely chopped
1 t fresh lemon thyme, finely chopped
1 t Coleman's dry mustard, mixed with water into a loose paste
6 slices sourdough bread, crust removed and cubed small
Salt and pepper to taste
1/4 t cayenne
2 tomatoes, sliced
Tomato paste

Mirepoix:
1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped

First soak the bread in cream for a bit,  and set the oven to 350* then roast the sliced tomatoes in a little olive oil for about an hour.

In a heavy pan, saute the Mirepoix in a little olive oil and some butter.  Cook until soft, a little color is alright but not much.  When done allow to cool in the refrigerator.

Spread the meat out so it's flat and season with salt, pepper, cayenne, herbs and drizzle on the mustard.  Now add the cool Mirepoix, eggs and bread with the cream and mix well.  Move the mixture to a loaf pan and press it down to remove any air pockets.  Shape it and then spread on some tomato paste, then place sliced roasted tomatoes on top and bake for around 1.5 to 2 hours, but be careful not to dry it out!

Save any liquid that you end up with, and reduce it down to make gravy!

Bon Appetit!  Chef Hobbes

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