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Dish Meatloaf Nancy Moyle, chef-owner, Dish Cafe, Reno, Nevada Yield: 8 - 10 servings 1 Tbsp. oil 1½ cups chopped white onion ¼ cup chopped bacon 1 tsp. kosher salt ½ tsp. black pepper ½ tsp. thyme 2 Tbsp. plus 2 tsp. Worcestershire sauce 6 Tbsp. chicken stock ¾ tsp. tomato paste ½ cup chopped sun-dried tomatoes (patted dry if oiled) ½ cup chopped provolone cheese ½ cup chopped basil 1 egg, beaten ¾ cup bread crumbs 2½ pounds ground beef 6 Tbsp. ketchup Heat oil in sauce pan over medium heat, then saute onion, bacon, salt, pepper and thyme, covered, until onions are translucent, about 10 to 15 minutes. Add Worcestershire sauce, chicken stock and tomato paste, mix well, and simmer for 10 minutes. Place uncovered pan on a rack and cool to room temperature, about 30 minutes. In large bowl, gently mix cooled bacon mixture, sun-dried tomatoes, provolone, basil, egg, bread crumbs and ground beef. Shape in loaf pan so that mixture is rounded to about 1 inch above top of pan. Coat with layer of ketchup. Bake in 325o oven for 1 hour. Drain some, but not all, fat and cooking juices and let sit 15 minutes, covered before slicing. |
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