Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
The actor and host says he has “reconciled” a lot of people with meatloaf thanks to this recipe.
Ingredients for meatloaf
- Olive oil to taste
- 1 red onion, roughly chopped
- 1 red pepper, trimmed and diced
- 2 garlic cloves, peeled, degermed, pressed or finely chopped
- 2 carrots, peeled and grated
- 2 parsnips, peeled and grated
- 2 stalks of celery, diced
- 250 ml (1 cup) chicken broth
- 15 ml (1 tbsp) Dijon mustard
- 1 kg (2.2 lb) ground lamb, veal or pork (or a mixture of these meats)
- 175 ml (3/4 cup) breadcrumbs
- 2 eggs
- 125 ml (1/2 cup) milk
- 10 fresh sage leaves, chopped or 15 ml (1 tbsp) dried sage
- 250 ml (1 cup) goat’s feta, coarsely crumbled
Ingredients for sage mayonnaise
- 250 ml (1 cup) store-bought mayonnaise
- 15 ml (1 tbsp) finely chopped fresh sage
- 1/2 lemon, for juice
- Salt and pepper
Preparing the meatloaf
- 1. Preheat oven to 350°F.
- 2. In a pan, heat a little olive oil over medium heat and lightly caramelize the onions, pepper and garlic. Add the carrots, parsnips and celery, and continue cooking for 1 minute, stirring. Stir in chicken stock and mustard, then season with salt and pepper.
- 3. Reduce until the liquid has completely evaporated. Allow to cool to room temperature.
- 4. In a bowl, place the meat, breadcrumbs, eggs, milk and sage. Mix with your hands without insisting too much. Salt and pepper.
- 5. Stir in the cooled vegetable mixture and feta. Transfer the mixture to an oiled loaf pan measuring approximately 25 cm x 15 cm (10 in x 5 ¾ in), then cover with aluminum foil. Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a meat thermometer inserted in the center of the meatloaf reads 70°C (158°F).
Preparing the sage mayonnaise
- 1. Mix all the ingredients and leave to rest for an hour in the fridge before serving.
Published on lapresse.ca on March 9, 2017.