So I love all things meatloaf, but don't make it too often. I decided I need to change that ...
I researched about 17 recipes online, and came up with my own take. Here goes....
1 while onion, diced and sweated down
5 cloves garlic, added to onions near the end of their sweat
1 roasted red bell pepper, added to onions and garlic
15 white mushrooms, processed until finely minced, and sautéed down, juice drained into the bread penade
1-1/2 cups fresh bread, minced and soaked with 1-1/2 cups of milk, with added mushroom juice (why not try to keep the flavor???) .. I drained it once it was fully soaked with milk/mushroom juice
2 eggs
1/2 cup of shredded parmigiana cheese
1/2 cup of minced flat leaf parsley
1-1/2 pounds of ground sirloin
1-1/2 pounds of locally made sweet italian sausage, removed from the casing
A healthy pinch of salt and black pepper
I mixed everything by hand until it became tacky, just like mixing sausage farce. I'm trying to keep it a little more firm through the cooking process. Once mixed, I seasoned it with Meat Church's Holy Gospel, and put it in the Yoder YS640S at 300F with thermometers set to alert me at 165 F.
I roasted a head of garlic earlier, and will have the meatloaf with roasted garlic/sour cream/butter mashed yukon gold potatoes later tonight.
Here goes nothing!!!
I researched about 17 recipes online, and came up with my own take. Here goes....
1 while onion, diced and sweated down
5 cloves garlic, added to onions near the end of their sweat
1 roasted red bell pepper, added to onions and garlic
15 white mushrooms, processed until finely minced, and sautéed down, juice drained into the bread penade
1-1/2 cups fresh bread, minced and soaked with 1-1/2 cups of milk, with added mushroom juice (why not try to keep the flavor???) .. I drained it once it was fully soaked with milk/mushroom juice
2 eggs
1/2 cup of shredded parmigiana cheese
1/2 cup of minced flat leaf parsley
1-1/2 pounds of ground sirloin
1-1/2 pounds of locally made sweet italian sausage, removed from the casing
A healthy pinch of salt and black pepper
I mixed everything by hand until it became tacky, just like mixing sausage farce. I'm trying to keep it a little more firm through the cooking process. Once mixed, I seasoned it with Meat Church's Holy Gospel, and put it in the Yoder YS640S at 300F with thermometers set to alert me at 165 F.
I roasted a head of garlic earlier, and will have the meatloaf with roasted garlic/sour cream/butter mashed yukon gold potatoes later tonight.
Here goes nothing!!!
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