Bryan Voltaggio’s Meat Loaf
This hearty meatloaf is a delicious twist on a classic favorite. The flavorful pineapple glaze adds a sweet and tangy touch, while the mixture of ground beef, oats, and a medley of vegetables creates a moist and flavorful loaf. Perfect for a comforting family dinner or special gathering, this dish is sure to impress your guests with its unique combination of ingredients and rich, savory taste.
— Constant Cookbook
Ingredients
- 2 cups diced pineapple
- 3 Tbs. firmly packed light brown sugar
- 2 Tbs. rice vinegar
- 1/2 tsp. garam masala
- 2 Tbs. tomato paste
- 1 cup quick-cooking oats
- 1 cup low-fat milk
- 2 tsp. canola oil
- 1 cup diced shiitake mushroom caps
- 1 Tbs. fresh thyme leaves
- 1 tsp. thinly sliced fresh sage
- 1 tsp. finely chopped fresh rosemary
- 3 garlic cloves, thinly sliced
- 3/4 cup diced yellow onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced celery root
- 2 lb. ground beef (85% lean)
- 2 eggs, lightly beaten
- 1 Tbs. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
Instructions
- To make the pineapple glaze, in a small saucepan over medium heat, combine the pineapple, brown sugar, vinegar, garam masala and tomato paste. Bring to a simmer, then reduce the heat to medium-low to maintain a low simmer. Cook, stirring occasionally, until the liquid has reduced and the mixture is the consistency of marmalade, 35 to 40 minutes. Let cool for 10 minutes. Transfer to a blender and puree on high speed until the glaze is completely smooth, about 30 seconds. Transfer to a bowl and let cool to room temperature. Refrigerate until ready to use. (The glaze can be stored in an airtight container for up to 1 week.)
- Preheat an oven to 350°F. Lightly oil a 2-lb. loaf pan.
- To make the meat loaf, in a small bowl, stir together the oats and milk; set aside. In a large nonstick fry pan over medium heat, warm 1 tsp. of the oil. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the thyme, sage, rosemary and garlic and cook, stirring constantly, until fragrant, about 2 minutes. Transfer to a bowl.
- In the same pan over medium heat, warm the remaining 1 tsp. oil. Add the onion, carrot, celery and celery root and cook, stirring occasionally, until the vegetables just begin to soften, 6 to 8 minutes. Transfer to the bowl with the mushrooms and let cool for 10 minutes.
- In the bowl of an electric mixer fitted with the flat beater, combine the ground beef, eggs, salt, pepper, Worcestershire sauce and mustard. Beat on medium-low speed until just combined, about 20 seconds. Add the oat mixture and vegetable mixture and beat until well combined, about 30 seconds.
- Transfer the mixture to the prepared loaf pan. Spread the pineapple glaze evenly on top of the meat loaf. Bake until an instant-read thermometer inserted into the center of the meat loaf registers 160°F, about 1 hour. Let the meat loaf rest for 10 minutes, then turn it out onto a cutting board and cut into slices. Serves 6.
- Recipe by Chef Bryan Voltaggio
Yield
Serves 6.
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