Mama Eiko's Buffalo meatloaf ingredients for 6:
- 1 cup panko (Japanese bread crumbs)
- 1 cup milk
- 2 tsp. extra Virgin olive oil
- 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 buffalo
- 2 eggs, lightly beaten
- 1 Tbs. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
Preheat oven to 350°F.
To make the meat loaf, in a small bowl, stir together the panko and milk; set aside. In a large fry pan over medium heat, warm 1 tsp. of the oil. Add onion, carrot, celery and celery root and cook, stirring occasionally, until the vegetables just begin to soften, 6 to 8 minutes. Add the thyme, sage, rosemary and garlic and cook, stirring constantly, until fragrant, about 2 minutes. Transfer to a bowl and let cool for 10 minutes.
In the bowl use the hands to combine the ground meat, eggs, salt, pepper, worcestershire sauce and mustard, do not over mix. Add the panko mixture and vegetables.
Transfer the mixture to the prepared loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160°F, about 1 hour. Let the meatloaf rest for 10 minutes, then turn it out onto a cutting board and cut into slices. Serves 6.
Meatloaf sauce ingredients:
- 2 cups red wine
- 3 Tbs. firmly packed light brown sugar
- 2 Tbs. rice vinegar
- 2 Tbs. worcestershire sauce
- 2 Tbs. tomato ketchup
- 4 Tbs. meatloaf drippings from meatloaf pan
- To make the sauce, in a small saucepan over medium heat, combine red wine, brown sugar, vinegar, worcestershire, tomato ketchup and meatloaf drippings. 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.
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