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John Villa’s Meatloaf




Source of Recipe


Ali and Jack


Recipe Introduction


John Villa is Chef of New York City’s Patroon and Dominic.


List of Ingredients




3 slices white bread
2-3 tablespoons olive oil
1 large carrot peeled and cut into fine dice
1 rib celery cut into fine dice
1 Spanish onion, peeled and cut into fine dice
2 cloves garlic smashed and minced
½ cup flat leaf parsley leaves loosely packed
2 cups plus 3 tablespoons ketchup
3 tablespoons black soy sauce
4 ½ teaspoons dry mustard
8 oz ground pork
8 oz ground veal
8 oz ground beef
2 large eggs beaten
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Tabasco sauce
2 tablespoons dark brown sugar
2 pounds thinly sliced bacon

Recipe



-Heat oven to 400 degrees. Remove crusts from bread and place in the bowl of a food processor, process till fine crumbs form about 10 seconds. Transfer breadcrumbs to a large mixing bowl.

-In a sauté pan sauté onions with olive oil until soft. When they begin to caramelize, add in the garlic and continue to cook until deep brown and caramelized. Meanwhile, in a separate sauté pan, cook carrots and celery in olive oil until tender. Transfer onions and vegetables into bowl with breadcrumbs.

-Add ½ cup ketchup, 2 tsp dry mustard, black soy sauce pork, veal, beef, eggs, salt, pepper, and Tabasco. Using your hands, knead the ingredients till thoroughly combined about one minute. The texture should be wet, but tight enough to hold a free-form shape.

-Line 2 bread pans with sliced bacon, overlapping each slice. Fill each pan with half the meat mixture.

-Place the remaining 3 tablespoons ketchup, remaining 2 ½ teaspoons mustard, and brown sugar in a bowl. Mix till smooth. Using a pastry brush, generously brush the glaze over meatloaf. Then fold the bacon slices over the loaves, so that they are fully wrapped in the bacon.

-Bake for about 45-50 minutes, until an instant read thermometer inserted into the center of the meatloaf registers 160 degrees. Let meatloaf cool on rack, 15 minutes.