Sunday, November 10, 2013

Veal and Chuck Meatloaf

My Dad recently subscribed me to Kenny Polcari's emails.  He has been getting emails from him for a few months and thought I would love it.  Mr. Polcari is a veteran trader and regular NYSE commenter. He sends daily emails that "start with insights into the day's action and end with a recipe to serve the mood of the markets." So my Dad reads more for the first part, and I read more for the second part :) Go here to get more information and subscribe to his emails, too!

I've never made meatloaf before, and his recent email caught my eye. So I ventured to Paulina Meat Market again for some fresh ground chuck and veal, made Cauliflower Garlic Mashed Potatoes and Roasted Carrots, and enjoyed a delicious Fall meal!

  • 2 lb. ground chuck
  • 1 lb. ground veal
  • 1 c. whole milk
  • 2 pieces white bread
  • 1/2 c. freshly grated Parmesan cheese
  • Salt and pepper
  • 1/4 c. chopped flat-leaf parsley, chopped
  • 4 beaten eggs
  • 1 tbsp. olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 2 stalks of celery, diced
  • 2 tbsp. V8 juice
  • 1 c. ketchup
  • 1/4 c. brown sugar
  • 1 tsp. dry mustard
  1. Preheat oven to 400 degrees
  2. Add olive oil to saute pan
  3. Add minced garlic and cook for 2 minutes
  4. Add red onion and cook until soft and translucent
  5. Set aside and let cool
  6. In a bowl, add torn up pieces of the bread and milk and mash together. Let sit for 5 minutes

  7. To same bowl, add meat, cheese, salt and pepper, red onions, celery, and parsley
  8. Mix together (I used a stand up mixer)
  9. Add in eggs and V8 and mix again
  10. Form mixture into 2 loaves on a broiler plan
  11. Mix ketchup, brown sugar, and mustard
  12. Spread half on top of loaves
  13. Bake for 30 minutes
  14. Turn oven down to 350 degrees
  15. Spread rest of ketchup mixture on top of loaves
  16. Cook for another 50 minutes or until meat is fully cooked
  17. Let cool for 5 minutes before serving


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