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Best Yankee Meatloaf with Oven-Cured Tomatoes Lee Bailey's Long Weekends Yield: serves 8 1 lb. ground beef 1 lb. ground pork 1 lb. ground veal 1½ cups chopped shallots 1½ cups chopped celery 1 Tbsp. margarine 1 Tbsp. vegetable oil 4 large garlic cloves, minced 4 large eggs, lightly beaten 2 Tbsp. Worcentershire sauce 2 tsp. soy sauce 2 Tbsp. Dijon mustard 1 Tbsp. chili powder ¾ tsp. dried thyme 1 tsp. salt ¾ tsp. black pepper 2 cups fresh bread crumbs, dampened slightly with 2 Tbsp. red wine or water 1 lb. bacon, blanched 3 minutes Oven-Cured Tomatoes (recipe follows) Preheat the oven to 375o. Combine the 3 meats well with your hands and set aside. in a medium skillet, sauté the shallots and celery in the margarine and oil until just beginning to wilt, about 2 to 3 minutes. Add the garlic and cook another minute. Cool slightly and combine with the meats. Mix the eggs, Worcestershire, soy sauce, mustard, chili powder, thyme, salt, and pepper. Pour over meats and mix. Mix in bread crumbs. Lay about two-thirds of the bacon across the bottom of a large, low-sided pan. Pat the meatloaf mixture into the pan, mounding it slightly in the middle, and bring side bacon strips up and onto the top, pressing in place. Use the rest of the bacon to cover the top of the meatloaf. Bake for 1 hour 30 minutes, or until browned. Allow to rest for 10 minutes before slicing. Top each serving with an Oven-Cured Tomato. Oven-Cured Tomatoes Lee Bailey's Long Weekends Yield: 12 halves 6 fresh medium tomatoes 2 Tbsp. olive oil 1 Tbsp. minced garlic 1 Tbsp. chopped fresh thyme Salt and pepper Dip the tomatoes in boiling water for 8 to 10 seconds (I make a shallow X with a sharp knife on the bottom before dipping), then immediately into ice water. Slip off the skins and cut out the stem end. Slice the tomatoes in half crosswise. Line a baking pan with foil and oil it lightly. Place the tomatoes on the sheet, cut side down. Rub each tomato half with the oil and then sprinkle with the garlic, thyme, and salt and pepper. Place in the oven. Turn oven on to 225 o and bake for 5 to 5¾ hours or until tomatoes are soft but still retain their shape. Cool. Refrigerate, covered with olive oil, in a tightly closed container. Bring them to room temperature before serving. |
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