Blue Talon Bistro: Classic Homemade Meatloaf - Chef David Everett

Serves: 8 - 10
Conversion Chart:  Here >>

Ingredients:
3 lb. Ground Beef
1 lb. Ground Pork
8 oz. White Bread - diced, no crust
10 oz. Milk
5 cloves Garlic Cloves - miinced
1 Tbsp Worchestershire
2 tsp Tabasco Sauce
2 Tbsp Fresh Parsley - chopped
2 tsp Black Pepper - freshly ground
1/2 tsp Quatre Epices (Four Spice powder found in most gourmet grocers)
2 Tbsp Sea Salt
5 oz. Onion - diced
1 oz. Olive Oil
6 slices Pepper Bacon
4 ea. Eggs
3 oz. Ketchup

Procedure:
In a mixing bowl combine the milk & bread and allow to saturate.
Add the eggs, Tabasco, Worchestershire, Parsley, salt, pepper, pate spices. Stir until smooth.
Heat a large, non-stick skillet and saute the onions and garlic in the olive oil until clear. Allow to cool.
Place ground pork and beef in a mixer and add bread mixture. Follow with the sauteed onions &
garlic. Mix well to combine but do not over-mix. Line a two standard loaf pans (or one large loaf
pan) with parchment paper and fill with the meatloaf mixture. Place the bacon strips on top of the
meat. Top with the ketchup, spread evenly across the loaf.
Place loaf pan(s) in a water bath and bake in a 350F oven for approximately one hour or until internal temperature is 145F. Allow to cool slightly before serving. The meatloaf can be chilled completely, sliced and reheated in the oven to serve later.



Restaurant: Blue Talon Bistro
Recipe Type: Authentic
Submitted By: Chef David Everett
Recipe Author: Chef David Everett
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://bluetalonbistro.com/docs/recipes/Meatloaf.pdf

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