New Jersey Diner Meatloaf with Roasted Herbed Garlic Gravy
Preparation Time: 1 hour – makes 6 to 8 servings – Adapted for Induction Cooking
Equipment: whisk, measuring cups and spoons, Kitchen Machine food cutter, 10½-inch gourmet fry pan, large mixing bowl, 12-inch oil core electric skillet or 11¼-inch large sauté skillet, induction cooker, and kitchen or herb shears. If baking in the oven use the heavy roasting griddle for a good bottom crust or the jelly roll pan.
1 tablespoon unsalted butter
1 tablespoon Italian pure golden olive oil
1 stalk celery, chopped #2 cutting cone
1 small onion, chopped #2 cutting cone
1 small green pepper, chopped fine
2 cloves garlic, minced
¾ cup Panko or Italian bread crumbs
½ cup milk
2 whole eggs, lightly beaten
2 tablespoon fresh thyme, chopped fine
2 tablespoon fresh parsley, chopped fine
1 pound ground veal
1 pound ground beef
1 pound ground pork
Kosher salt and fresh ground pepper, to taste
2 tablespoons fresh chives, chopped fine
In the gourmet fry pan, over medium heat 300°F (150°C), melt butter and add olive oil. Sauté celery, onions, peppers and garlic until tender. Remove from heat, set aside and allow to cool slightly.
In a large mixing bowl combine bread crumbs with the milk and add eggs. Using herb shears clip thyme and parsley into the mixture. Add sautéed celery, onions, peppers and garlic. Combine mixture with veal, beef and pork, mix well. Salt and pepper to taste.
If baking in the oven preheat to 350°F (177°C). On the roasting griddle, form mixture into a loaf, and garnish with chopped chives. Bake in the oven for 45 minutes to 1 hour. Allow to rest, about 15 minutes. Slice and serve.
If baking on top of the range. Press meatloaf into large sauté skillet or electric skillet. Cover, close the vent, adjust the heat to medium low 200°F (93°C) and bake stovetop, about 30 minutes.
To Serve: Allow to rest, about 15 minutes. Slice and serve with mashed potatoes, peas and top with Roasted Herb Garlic Gravy.
Roasted Herb Garlic Gravy
Preparation: About 30 minutes
5 tablespoons unsalted butter
4 tablespoons flour
1 bulb of previously roasted garlic*
½ cup Sauvignon Blanc wine or other white wine
1 tablespoon fresh chopped chives
2 tablespoons fresh chopped thyme
1 tablespoons fresh parsley chopped fine
2 cups chicken stock (beef stock can be used as well)
Chicken base to taste if needed
In the Saucier prepare a roux by melting butter over medium-low heat 225°F (110°C), and add flour by whisking in a little bit at a time. Using a wooden spoon stir often until roux smells like "cookies" and turns a light golden brown. Add the roasted garlic, mashing it into the roux.
Slowly add the wine, whisking until thoroughly combined and the alcohol is burned off. To the roux, add the chives, thyme and parsley, and mix well to combine. Add the chicken stock a little at a time, continue to simmer, stirring, until the gravy reaches the desired consistency. About 20 minutes.
*Roasted garlic; there are two ways to roast garlic 1) in the oven; Slice off the top of the bulb, and add a few drops of golden olive oil. Wrap in aluminum foil and bake in a 350°F (177°C) oven, about 1 hour. 2) In a pan on top of the range: Separate bulb into individual cloves (do not peel). Sauté in 1 tablespoon of pure golden olive oil and 1 tablespoons unsalted butter in the 7.25 gourmet fry pan over medium heat 300°F (150°C) until individual cloves are soft inside. Stir often.
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