Lean and Spicy Meat Loaf
Source of Recipe
Chef2Chef Recipe Club - Volume 5 Issue 36 – August 18, 2003
List of Ingredients
Seasoning Mix:
1 tablespoon coarse sea salt
1 teaspoon ground cayenne pepper
1/2 tsp. cumin
1/2 tsp. white pepper
1 tsp. black pepper
1/2 tsp. freshly ground nutmeg
2 whole bay leaves
Meat Loaf:
Olive oil to film a 10-inch sauté pan
3/4 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon Worcestershire Sauce
2 teaspoons finely chopped garlic
1/2 cup robust red table wine
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
3 tablespoons tomato paste
Recipe
Combine seasoning mix ingredients in a small bowl and set aside.
Film the pan with olive oil over medium heat. Add onions, celery, bell peppers,
garlic, Worcestershire Sauce and seasoning mix.
Sauté until mixture starts sticking to the pan, about 6 minutes, stirring
occasionally and scraping the pan bottom well.
Stir in the wine and allow to cook, stirring often, until the wine has
evaporated and absolutely no liquid remains in the pan.
Remove from heat and allow mixture to cool to room temperature.
Place the beef and pork in a large mixing bowl. Add the eggs, the cooked
vegetable mixture (removing the bay leaves), the tomato paste.
Mix by hand until thoroughly combined.
Place the mixture in an ungreased 8 x 4-inch loaf pan. Bake uncovered in a
preheated 350 degrees F. oven for 30 minutes, then raise the heat to 400 degrees
F. and continue cooking until done, about 35 minutes longer.
Serve immediately.
Teacher’s Tip: If you don’t evaporate ALL the wine, your meatloaf will turn out
loose and soggy, since there’s no filler to sop up the liquid.
Serves 6
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