patbastrop
Well-known member
From: Richard from Cincy
Paul's Meatloaf from Brooklyn (5Jan)
Lori, you may be dealing with some kind of
nostalgia/guy bonding/lost youth thing here.
If so, gracefully admit defeat, you can't win.
If not, this meatloaf has never failed to
send the guests into eating frenzies of
seconds and thirds. It really is incredible.
AND, if you can squirrel away a couple slices,
it is INCREDIBLE the next day warmed and
served on rye with catsup. I serve garlic
mashed potatoes with this and a green veggie.
Good luck!
From the New York Cookbook:
1 1/2 lbs. lean ground chuck
1/2 lb. hot Italian sausage, removed from casing
and crumbed
1 cup coarse bread crumbs, pref. from toasted rye
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
pinch of freshly ground black pepper
Pesto (recipe follows)
1 1/2 c. grated Cheddar cheese
6 slices bacon, cooked crisp, drained, and crumbled
2 hard cooked eggs, chopped
350F. oven
Cover a 13X9-inch baking pan with foil
Combine chuck, sausage, bread crumbs, beaten
eggs, salt, pepper, and nutmeg.
In another bowl, combine pesto, 1 cup of Cheddar,
bacon, and hard cooked eggs.
Place the meat between 2 sheets of waxed paper
and roll into a rectangular shape about 1/3
inch thick.
Remove the top sheet and spread the pesto mixture
over the meat layer. Roll up jelly roll style,
peeling the bottom wax paper back as you roll.
Shape the ends as needed to seal in the pesto and
form a neat cylindrical shape.
Place the loaf seam side down in the prepared
baking pan. Sprinkle with the remaining Cheddar.
Bake until cooked through and browned, about
1 hour.
Pesto
2 cloves garlic (I use 6)
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan
Process the garlic and half the oil in a food processor
until pureed. Add remaining oil, basil, nuts, and
Parmesan. Process to a smooth paste.
Pesto should be fairly dry for the meatloaf.
If it is too wet, blot with paper towels to
remove excess oil (or add more Cheese and basil).
Paul's Meatloaf from Brooklyn (5Jan)
Lori, you may be dealing with some kind of
nostalgia/guy bonding/lost youth thing here.
If so, gracefully admit defeat, you can't win.
If not, this meatloaf has never failed to
send the guests into eating frenzies of
seconds and thirds. It really is incredible.
AND, if you can squirrel away a couple slices,
it is INCREDIBLE the next day warmed and
served on rye with catsup. I serve garlic
mashed potatoes with this and a green veggie.
Good luck!
From the New York Cookbook:
1 1/2 lbs. lean ground chuck
1/2 lb. hot Italian sausage, removed from casing
and crumbed
1 cup coarse bread crumbs, pref. from toasted rye
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
pinch of freshly ground black pepper
Pesto (recipe follows)
1 1/2 c. grated Cheddar cheese
6 slices bacon, cooked crisp, drained, and crumbled
2 hard cooked eggs, chopped
350F. oven
Cover a 13X9-inch baking pan with foil
Combine chuck, sausage, bread crumbs, beaten
eggs, salt, pepper, and nutmeg.
In another bowl, combine pesto, 1 cup of Cheddar,
bacon, and hard cooked eggs.
Place the meat between 2 sheets of waxed paper
and roll into a rectangular shape about 1/3
inch thick.
Remove the top sheet and spread the pesto mixture
over the meat layer. Roll up jelly roll style,
peeling the bottom wax paper back as you roll.
Shape the ends as needed to seal in the pesto and
form a neat cylindrical shape.
Place the loaf seam side down in the prepared
baking pan. Sprinkle with the remaining Cheddar.
Bake until cooked through and browned, about
1 hour.
Pesto
2 cloves garlic (I use 6)
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan
Process the garlic and half the oil in a food processor
until pureed. Add remaining oil, basil, nuts, and
Parmesan. Process to a smooth paste.
Pesto should be fairly dry for the meatloaf.
If it is too wet, blot with paper towels to
remove excess oil (or add more Cheese and basil).