Roasted Shallot Meatloaf

Serves 12

Ingredients

  • 3 cloves garlic, chopped
  • 2-3 large whole shallots, roasted
  • 2 lbs ground beef
  • 2 lbs ground veal (can substitute pork)
  • ¼ cup parsley, chopped
  • ¼ cup thyme, chopped
  • ½ cup chives, chopped
  • 7 eggs
  • ¾ cup panko breadcrumbs
  • ⅓ cup Dijon mustard
  • ⅓ cup heavy cream
  • *½ cup shallot & garlic purée (see above)
  • ⅓ cup ketchup
  • ¼ cup Worcestershire sauce
  • salt
  • pepper
  • non-stick cooking spray
  • olive oil

Special Equipment

  • three 8½ x 4¼" loaf pans
  • blender to make shallot & garlic purée

How-to

Shallot & Garlic Purée

  1. Wrap whole shallots (skin on) in foil and roast in a 350º oven for 50-60 minutes; let cool slightly before removing peel
  2. Saute chopped garlic in olive oil
  3. Blend shallots and garlic into a purée

Prepare & Bake Meatloaf

  1. Preheat oven to 350º
  2. Prepare pans with non-stick cooking spray
  3. Combine all ingredients thoroughly and distribute evenly in pans
  4. Place pans on a cookie sheet in case mixture spills over the pans
  5. Cook for 25-35 minutes until an internal temperature of 155-165º is reached

For Grillng (optional)

  1. Heat grill to medium
  2. Slice thick pieces of cooked meatloaf and brush with olive oil
  3. Grill 1½ to 2 minutes on each side