Gourmet Meatloaf Recipe

Watch Adam make a killer gourmet meatloaf with the help of Chef Damon Wise.

Adam: Is your meatloaf so boring, it’s putting you to sleep? Are you tired of meatloaf so tough, you can’t cut through it, not even with a chef’s knife? Does your meatloaf require so much salt and ketchup? You can’t even afford to buy your children shoes? Meat loaf is not supposed to be like this, that’s why you need Gourmet meatloaf. Male: Gourmet meatloaf? What’s that? Chef Damon Wise: Hi Adam, I’m Damon Wise from Craft Restaurant. And I’m going to show you how to make meatloaf. You want to start with 1¾ pounds of ground beef and then there will ¾ of pound of ground pork, a ½ of cup of toasted bread crumbs, just barely cover them with whole milk. And that will give it an extra moisture that it needs in the meatloaf. The next ingredient you have to make is a dark soffritto. It gives it a nice rich and it has a caramelized flavor. Shitake mushrooms you sauté it, soy sauce—a little bit of dried mustard. It’s for a little bit of heat, parmesan cheese, fresh oregano and two cloves of minced garlic. When you combine them into the meat loaf, you want to squeeze the milk out of the bread crumbs the best you can. Then put two eggs in and you want to season the whole mixture with salt and pepper. And massage all the ingredients together, without massaging too hard or it will become very dense and rubbery. Put a thin film of water on the table top. You want to spread a piece of flashscrap over the length of the table. Form the meatloaf into a log, roll the meatloaf almost visualizing a sushi roll on those. And you want to roll it from both sides so that you’re creating a meatloaf log on those. Take it out of the plastic wrap, put it on parchment lined bake sheet and bake it in the oven at 350 degrees for 30 minutes. Now, here’s how to make your glaze. Two cups of ketchup, a ¼ of soy sauce, two tablespoons of Dijon mustard, two tablespoons of honey, two tablespoons of smoked paprika and one teaspoon of cayenne pepper. You basically just want to get all these ingredients together and you want to whisk them together in a bowl. And after that, 30 minutes, you want to pull the meatloaf out and glaze it. Put it back into the oven for the additional 15 minutes. The cooking time may vary. You just want to get the internal temperature of a 150 degrees. Once it’s baked through, you want to take it out of the oven and let it cool so it’s easier to cut. Use a serrated blade so it doesn’t break up. You want to slice it and glaze it on the cut side, on the tray and then you can put it underneath the broiler until it’s nice and caramelized. For those of you who can’t wait until it becomes room temperature, you could take it out of the oven and let it rest for about six minutes and slice it then. It’s not going to be as easy to slice but you’ll still have a good finished product. Good luck Adam. Adam: We’re about to make a killer meatloaf right now. And this recipe is all about prep so we’re going to prep some awesome stuff right now. We’re going to prep some soffritto, we’re going to toast some bread crumbs and sauté some shitake mushroom. Alright I’m going to add to my skillet two cups of red onions chopped up, one cup of chopped up celery and one cup of chopped up carrot. I’m going to add olive oil now to cook all of these with that medium heat, okay. So while this is going, we’re going to start our next thing which is the toasted bread crumbs so these are panko bread crumbs. I’m going to add some olive oil for these too. You want everything to be cook in oil, peanut butter and I got mushrooms, delicious. Those are toasted. This smells really good. I’m going to add just a little bit of salt to this mushroom because it’s going to make a liquid to come out. I think these are almost ready. This is really good, very—this looks like a beautiful dark color and take it off the heat, let it sit and come through room temperature. Okay. I’ve got all my prep on, I’ve got my glaze over here, I’ve got all my ingredients here so we’re going to mix it all together and make some meatloaf. 1¾ pound of ground beef, ¾ of pound of ground pork, two gloves of garlic which I’ve minced, a ½ a cup of the soffritto, 1½ cups of cooked shitake mushroom, 1/3 of a cup of grated parmesan cheese—teaspoon of soy sauce, two tablespoons dried mustard, three teaspoons of fresh oregano chopped, salt and pepper. Now, the goal is just to massage it all together until it all becomes one. Okay. That’s looking good. I’m chef wise, I should wet down the table first so I’m going wet it with this wet paper towel, cool that out and alright here you go. I hope this works. So, it’s coming out of the plastic. So, this is few wide because let’s open now at the top. I need to be able to wrap it all the way around. Let’s try this again. Put it there and you can go all the way over and I’m going to just roll it on the table, the parchment paper and now I’m going to unmold the meatloaf into the oven, it go—it’s been in there for 30 minutes, we’re going to take it out, it smells like heaven. We’re going to put a lot of sprays on it, just spread it around, looking good. It goes back in for another 15 minutes. It’s been in there for 15 minutes with—now we’re going to take it out an—our meat loaf is done. So now, we’re supposed to let it cool to a room temperature and cut into it. That’s really good. The shiitake mushroom, the parmesan cheese, it doesn’t taste like any meatloaf I’ve ever had in my life and that’s really good, not your mama’s meatloaf. You’ve got to try to make this. Yes, that’s awesome.