Memphis-Style Meatloaf
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Bread Crumb (fresh)1 cup
Grated Parmesan1 large
White Onion (minced)1
Salt1360 g
Ground Beef1360 g
Ground Veal1360 g
Ground Pork1 medium
Onion (thinly sliced)1 cup
Glace (demi-)4 tbsps
Tomato Paste1 cup
Red WineDirections:
1
Preheat oven to 400 degrees F
2
For the meatloaf: In a large bowl, mix bread crumbs, Parmesan, parsley, and onion
3
Add eggs, salt, pepper, 3/4 cup ketchup, beef, veal and pork, and combine thoroughly until evenly mixed, using your hands if necessary
4
Form into a loaf in a baking pan and brush top with 1 tablespoon ketchup
5
Bake in the oven for 50 minutes to 1 hour and let rest 10 minutes before slicing
6
About 10 to 20 minutes before the meatloaf is done, begin the sauce
7
Melt half of the butter in a saute pan (reserving the other 1/4 cup) over medium-high heat, and saute onion until it caramelizes
8
Add the mushrooms and cook until they become tender and give up their juices
9
Strain and set aside
10
In another saucepan, whisk together demi-glace, tomato paste, and red wine and simmer over low heat, allowing to reduce and thicken
11
Just before serving sauce, whisk in the remaining 1/4 cup of cubed butter, and add mushrooms
12
Taste and add salt and pepper, as needed
13
Slice meatloaf and transfer to a serving dish
14
Spoon sauce over and serve additional sauce on the side