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Posted at 11:16 AM, Mar. 30, 2009
THIS IS NOT YOU’RE MOTHER’S MEAT LOAF
I really appreciate comfort food and am constantly looking for something new and different. Inspiration always seems to pop up in unusual places and this meat loaf recipe is no exception. Suzy and I were reading the San Francisco Chronicle one morning and we found an article about three local restaurants that served meat loaf. The one recipe that caught my eye inspired me to create this wonderful tasting treat. As a word of caution, the secret is the fresh sage and thyme.
BACON REDUCTION SAUCE
2 Strips thick bacon
5 cloves garlic
3 cups chicken broth
1 shallot
1 tablespoon olive oil
1 cup white wine (do not use your wife’s Chardonnay as I did)
Step 1 This slice garlic and shallot and add to a sauce pan with the olive oil. Sauté till garlic and shallot clarifies.
Step 2 In a separate pan cook the bacon and save the drippings.
Step 3 Crumble the bacon and add to the garlic and shallot.
Step 4 Add the chicken stock and white wine and simmer till about ½ is left.
NOT YOU’RE MOTHER’S MEAT LOAF
1 pound ground beef
½ pound ground pork
2 tablespoons bacon drippings
7 cloves garlic
1 cup bread crumbs
2 teaspoons fresh sage
3 teaspoons fresh Italian parsley
1 tablespoon Cardwell Farms Honey Mustard
½ cup milk
2 eggs
3 dashes Sontava habanero sauce
1/3 cup ketchup
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
Step 1 Add all the ingredients in a large bowl and mix thoroughly.
Step 2 In a large baking dish make a loaf free form style.
Step 3 Pre heat your oven to 350 degrees and cook for 45 minutes.
Step 4 Serve two or three slices with the reduction sauce on top.
As a side note you can substitute the Cardwell Farms Honey Mustard with Dijon. Also, use Tabasco or cayenne pepper instead of Sontava. This will easily serve six people and you still should have some left for wonderful sandwiches. If you are serving this for dinner guests I would suggest that you prepare everything in advance and just pop it in the oven when they arrive. There is no doubt that you will enjoy this recipe as Suzy gave it the “Ambrosia” award. She is a tough critic so this is high praise indeed.
ENJOY!
Dave & Suzy Cardwell
Cardwell Farms
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