Garlicky Garlic Meatloaf
• ½ Cup Finely Diced Roasted Red Pepper
• 2 Teaspoons Olive Oil
• ½ Teaspoon White Wine Vinegar
• ¼ Teaspoon Kosher Salt
• ¼ Teaspoon Dried Basil
• ¼ Teaspoon Dried Oregano
• 1 Container Beef Stock Concentrate (see Tips and Trending)
• 1½ Pounds Ground Beef Chuck
• 1½ Pounds Ground Pork
• 2 Medium Yellow Onions, quartered
• 6 Cloves Garlic, smashed and peeled
• 2 Eggs, beaten
• 1 Cup Dried Breadcrumbs
Preparation Steps
Step 1. Preheat oven to 350ºF.
Step 2. Combine the red pepper, olive oil, vinegar, salt, basil, oregano and beef concentrate in a small sauce pan over medium-low heat. Stir until the concentrate melts and then remove from heat and set aside to cool.
Step 3. Tear off small portions of the beef and pork and alternately place them in a large mixing bowl.
Step 4. Put the onions and garlic in a food processor and process to form a runny paste then add to the meats.
Step 5. Add the cooled Pepper mixture, the eggs and breadcrumbs to the meat and use your hands to thoroughly mix everything together.
Step 6. Line a baking sheet with aluminum foil and form two loaves on the foil. Each loaf should be about 8” long, 4” wide and 2” high. Bake for 1¼ hours and then check the internal temperature with an instant thermometer. The temperature should be at least 160ºF, if not return the loaves to the oven for another 15 minutes and then check again. Let the cooked loaves rest for 10 minutes before transferring to a cutting board for slicing.
For sandwiches, chill overnight and thinly slice. Serve on chewy-crust Italian bread with roasted red peppers and a slice of provolone – yum!
• 2 Teaspoons Olive Oil
• ½ Teaspoon White Wine Vinegar
• ¼ Teaspoon Kosher Salt
• ¼ Teaspoon Dried Basil
• ¼ Teaspoon Dried Oregano
• 1 Container Beef Stock Concentrate (see Tips and Trending)
• 1½ Pounds Ground Beef Chuck
• 1½ Pounds Ground Pork
• 2 Medium Yellow Onions, quartered
• 6 Cloves Garlic, smashed and peeled
• 2 Eggs, beaten
• 1 Cup Dried Breadcrumbs
Preparation Steps
Step 1. Preheat oven to 350ºF.
Step 2. Combine the red pepper, olive oil, vinegar, salt, basil, oregano and beef concentrate in a small sauce pan over medium-low heat. Stir until the concentrate melts and then remove from heat and set aside to cool.
Step 3. Tear off small portions of the beef and pork and alternately place them in a large mixing bowl.
Step 4. Put the onions and garlic in a food processor and process to form a runny paste then add to the meats.
Step 5. Add the cooled Pepper mixture, the eggs and breadcrumbs to the meat and use your hands to thoroughly mix everything together.
Step 6. Line a baking sheet with aluminum foil and form two loaves on the foil. Each loaf should be about 8” long, 4” wide and 2” high. Bake for 1¼ hours and then check the internal temperature with an instant thermometer. The temperature should be at least 160ºF, if not return the loaves to the oven for another 15 minutes and then check again. Let the cooked loaves rest for 10 minutes before transferring to a cutting board for slicing.
For sandwiches, chill overnight and thinly slice. Serve on chewy-crust Italian bread with roasted red peppers and a slice of provolone – yum!
No comments:
Post a Comment