Meatloaf ala superb - FineCooking.com

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Meatloaf ala superb

By Silverfire, member

Posted: July 20th, 2013

A handmade meatloaf with a flavor the likes of which you have never before tasted.

A beautiful bacon finish over the strong flavor of the lamb will make your mouth water for more. 

Created Using: Meatloaf

2 Tbs. plus 1 tsp. canola or olive oil
1 medium yellow onion, chopped
1 cup small-diced fresh cremini or button mushrooms
2 large cloves garlic, finely chopped
3/4 cup dry sherry
4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
2 lb. ground lamb
2 large eggs
1/2 cup finely grated Parmigiano-Reggiano
2 Tbs. chopped fresh dill
2 Tbs. chopped fresh cilantro
1/2 tsp. ground allspice
1 Tbs. Worcestershire sauce
Kosher Salt
Freshly ground black pepper
10 oz. sliced bacon (about 9 strips)

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.

Add the sherry, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.

In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.

Position a rack in the center of the oven and heat the oven to 375 degrees F.

Add the lamb and eggs to the onion mixture. Scatter the Parmigiano, dill, cilantro, and allspice over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.

Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.

Bake until an instant-read thermometer registers 160 degrees F in the center of the meatloaf, 40 to 55 minutes.

Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4 - to 1-inch-thick slices.

Now where else can you find meatloaf this good!?

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