Not Your Grandmother's Meatloaf
Description
Made with veal, pork, and beef, and the delicious buttery chicken stock gravy, this loaf is taken to the next level. Get your utensils ready, this is going to be one delicious meal!
Ingredients
1 lb. ground veal
1 lb. ground pork
1 lb. ground beef
1 T. chopped, fresh chives, plus 1 t. for the sauce
1 T. chopped, fresh thyme leaves, plus 1 t. for the sauce
1 t. chopped, fresh Italian parsley, plus 1 t. for the sauce
3 large eggs
1 1/3 c. finely ground Panko bread crumbs (place bread crumbs in food processor to finely grind)
2/3 c. whole organic milk
1 T. kosher salt
1 1/2 t. freshly ground black pepper
olive oil
2 celery stalks, finely diced
1 large Spanish onion, finely diced
2 c. chicken stock, homemade or good quality purchased
8 - 10 cloves roasted-garlic
3 T. butter, at room temperature
Directions
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Preheat your smoker or grill to 400 degrees and set it up for an indirect cook. If cooking in an oven, preheat it to 350 degrees.
Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko bread crumbs, milk, salt and pepper in a large mixing bowl.
Heat a medium skillet over medium-high heat and grease it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan; let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.
Mix the ingredients until well combined and everything is evenly distributed.
Place a piece of parchment paper on a sheet pan with sides at least 1 1/2 inches high to prevent grease runoff from the pan. Place the meat on the sheet pan and pat it and punch it down to remove any air pockets.
Shape into a loaf about 14 1/2 inches x 5 inches x 2 inches high. Place the sheet pan in the smoker/grill/oven; bake 40 - 50 minutes or until a meat thermometer indicates an internal temperature of 155 degrees. Remove the meatloaf; let it rest for 10 minutes.
Sauce:
Combine stock, roasted garlic and butter over medium-high heat and simmer 10 - 15 minutes, or until lightly thickened. Add 1 t. each chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.