NEW YORK COOKBOOK MEAT LOAF
Source of Recipe
The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill
List of Ingredients
1 1/2 lbs. lean ground chuck
1/2 lb. hot Italian sausage, removed from casing and crumbed
1 cup coarse bread crumbs, pref. from toasted rye
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
pinch of freshly ground black pepper
Pesto (recipe follows)
1 1/2 cups grated Cheddar cheese, divided
6 slices bacon, cooked crisp, drained, and crumbled
2 hard cooked eggs, chopped
Recipe
Preheat oven to 350F. Line a 13X9-inch baking pan with foil.
Combine chuck, sausage, bread crumbs, beaten eggs, salt, nutmeg, and pepper.
In another bowl, combine pesto, 1 cup of Cheddar, bacon, and hard cooked eggs.
Place the meat between 2 sheets of waxed paper and roll into a rectangular shape about 1/3 inch thick.
Remove the top sheet and spread the pesto mixture over the meat layer. Roll up jelly roll style, peeling the bottom wax paper back as you roll. Shape the ends as needed to seal in the pesto and form a neat cylindrical shape.
Place the loaf seam side down in the prepared baking pan. Sprinkle with the remaining Cheddar.
Bake until cooked through and browned, about 1 hour.
PESTO
2 cloves garlic (I use 6)
1/3 cup olive oil, divided
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan
Process the garlic and half the oil in a food processor
until pureed.
Add remaining oil, basil, nuts, and Parmesan. Process to a smooth paste.
Pesto should be fairly dry for the meatloaf. If it is too wet, blot with paper towels to remove excess oil (or add more Cheese and basil).
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