>>Juan's Las Vegas Meatloaf
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INGREDIENTS1/2 lb. Ground Chuck - coarsely ground
1/2 lb. Veal - coarsely ground
1/2 lb. Turkey - coarsely ground
1/4 cup Almonds - finely chopped
1/4 cup Cashews - finely chopped
1/4 cup Pine nuts - finely chopped
1 cup Oatmeal- uncooked
1 cup Celery - pureed
1 cup Carrots - pureed
1 cup Onions - pureed
1/4 cup Spinach - cooked and chopped
1/4 cup Mushrooms - chopped and sautéed
2 Eggs - beaten with 2 tbls. of water
1/2 cup Sun dried tomatoes
1/4 cup Sweet potato
1/4 cup Cauliflower
1/4 cup Parmesan cheese
1 tbls. Catsup
1 tbls. Mustard
1 tsp. Celery seed
1/4 tsp. Sage - dried and rubbed
1/4 tsp. Allspice - ground
3/4 tsp. Thyme
3 tsp. Salt
1 tsp. Pepper
1/4 cup Shallots - minced
1/2 cup Butter
1/2 tsp. Sugar
The chuck:
1. Combine the chuck, the mushrooms, the cashews, and 1/3 of the eggs, salt and pepper, the celery, the celery seed, carrots, onions, thyme and oatmeal. Add allspice, rosemary and catsup.The veal:
2. Combine the veal, 1/4 cup of sun dried tomatoes, the pine nuts, and 1/3 of the eggs, salt and pepper, the celery, the celery seed, carrots, onions, thyme and oatmeal. Add allspice, oregano and catsup.The turkey:
3. Combine the turkey, the spinach, the almonds, and 1/3 of the eggs, salt and pepper, the celery, the celery seed, carrots, onions, thyme and oatmeal. Add thyme, sage and mustard.Layer the meats in a greased terrine (loaf) pan with a paper thin layer of sweet potato between each layer and on the top. Oil the top.
Bake: at 325 degrees for 1-1/2 hours.
Sauce:
Deglaze the terrine pan with 1 cup beef stock and to 2 cups of red wine and reduce by 1/2. Add fresh thyme, rosemary, salt and pepper to taste. Simmer for 5 min. and strain into sauce pan. Finish the sauce with sun dried tomatoes, shallots, cold butter and a pinch of sugar.
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