This is a wonderful Fall evening meal. Especially when served with the season’s finest corn on the cob. This time of year the corn is the sweetest. Whether you grill it or steam it season the corn with our Smoked Paprika Blend to enhance the flavor.
Furstman Family Meatloaf!
- 3 lbs lean ground beef
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs
- 1 1/3 cups finely ground Panko
- 1 T basil pesto
- ¼ c parmesan cheese
- 2/3 cup ricotta
- 1 teaspoon Sous Salt Grey Sea Salt with Herbs
- 1 teaspoon freshly ground black pepper
- Olive oil
- 1/2 lb sliced mushrooms
- 1/2 teaspoon Grey Sea Salt with Pinot Noir
- 1 large onion diced
- 2 cups beef stock
- 3 cloves of garlic
- 1/2 c red wine
- 2 tablespoons butter, at room temperature
Preheat the oven to 350 degrees.
Place the chives, thyme, parsley, eggs, Panko, ricotta, pesto, garlic, Parmesan, salt and pepper in a large mixing bowl.
Heat a medium saute pan over medium-high heat add 1 T olive oil and when the oil is hot add the onions to the pan and cook until lightly browned. Remove onion from the pan and let cool. When the mixture is cool, incorporate with the other ingredients.
Add the meat to the mixture and gently blend the ingredients until everything is evenly mixed together but don’t mash it to pieces. Place a piece of parchment paper on a sheet pan. Shape the meat into a loaf. I like to make individual loafs about 5 inches by 3 inches. Place the sheet pan in the oven and bake 40 to 50. Remove the meatloaf from the oven and let it rest for 10 minutes.
While the meatloaf is cooking sauté 1/2 lb of sliced mushrooms in 2 T of butter until they are nicely browned on the edges. Add the 1/2 t of Grey Sea Salt with Pinot. Deglaze the pan with 1/2 c of red wine and reduce it until almost nothing is left. Add the broth and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. If you prefer the sauce thicker, sprinkle in 1 T of flour whisking as you add to avoid lumps.
Serve the meatloaf with a spoonful or two of the mushroom herb sauce.