Uptown Meatloaf
- preheat oven 400*F
- 2 lbs beef sirloin, cut into 3″cubes
- 1 1/2 lb fatty pork shoulder, cut into 3″ cubes
- 2 tablespoons fennel seeds
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 3 cups fresh good quality bread crumbs
- 1 cup fresh Italian parsley, chopped
- sea salt and freshly ground pepper, to taste
- 3 eggs, lightly beaten
- 1/2 cup V-8 juice
- 1/2 cup dry white wine
- large bunch fresh basil leaves
- 6 ounces sun-dried tomatoes
- 1 lb fresh mozzarella, thickly sliced
- Coarsely grind meats with fennel seeds.
How to Make It
- In a large mixing bowl combine ground meats with eggs, breadcrumbs, parsley, onion, garlic, juice, wine and seasonings.
- Place mixture on a parchment lined 16″ x 12″ baking sheet.
- Spread out mixture to cover parchment.
- Sprinkle meat with sundried tomatoes, basil leaves and 3/4 of mozzarella.
- Roll up jelly-roll fashion.
- Place in meatloaf in oven and roast for 1 hour.
- Top with remaining mozzarella and roast until cheese is melted and golden.
- Allow meat to cool for 10 minutes before slicing.
- Serve with tomato sauce.
- I could have completely eliminated my stress by succumbing to high-end products like raw oysters and a big prime-rib roast, to ensure success. I love both…
- My hunch was that Axel would enjoy a bit of creativity.
- My hunch was right!
- Thanks for reading.
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