Prep 1 hr
Cook 55 mins
This was in our newspaper, the Sacramento Bee. Its from a very nice expensive local restaurant. I especially like the glaze, make sure that you save enough to put on the slices after its cooked!
For the meatloaf
- 1⁄2 tablespoon olive oil
- 1⁄2 cup minced yellow onion
- 1⁄4 cup minced carrot
- 3 garlic cloves, minced I minced all 3 veggies in my small chopper
- 1 lb ground chuck
- 1 lb ground pork
- 1⁄2 teaspoon chili flakes
- 1 tablespoon parsley, I didn
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 egg
- 1⁄2 cup breadcrumbs, ...I used fresh bread that was frozen, works great in the chopper if its still frozen, do it before
For the glaze
- 1⁄4 cup brewed coffee
- 1⁄4 cup Bourbon
- 1⁄4 cup brown sugar
- 1⁄8 cup soy sauce
- 1⁄4 cup catsup
- 1 tablespoon Worcestershire sauce
- Heat oil over low heat, add onion, carrots & garlic, cover & cook for 10 min., cool.
- In a large bowl mix the beef & pork, then mix in the onion, carrot & garlic. I mix the seasonings with a beaten egg then add that & the bread crumbs to the meat, try not to overmix.
- Form into a long loaf shape & place in a greased pan, I used a 9/13 in pan. Bake at 325 for 50 minute.
- Meanwhile make the glaze, combine the coffee, bourbon, brown sugar & soy sauce, cook over med. high heat, stir frequently until the liquid is reduced by half. Add catsup & worcestershire sauce, stir & simmer for 10 minute.
- When meatloaf is done drain off all the liquid, liberally brush on the glaze, it says to return to the oven for 10 minute to brown, I ended up putting it under the broiler for this. Remove from oven & let rest for 10 minute before slicing. Make sure that you save enough of the glaze to put on the slices.
This is excellent meatloaf. I love the sauce, although I used tomato paste with some Tabasco thrown in because I didn't have any ketchup. I also found I wanted more sauce so I doubled the sauce recipe the second time I made it (I like a lot of sauce.)
I made this twice and the second time, I made balls of meatloaf, cooked them, then put them in ramekins before adding the sauce and putting them back in the over. I froze the ramekins for later. I got about 6 ramekins (lunch size) and a small loaf that will feed two people, or one very hungry pregnant me. ;-)
I particularly liked this recipe because you cook the meatloaf in a way that allows you to get rid of a lot of the extra fat before putting on the final sauce. All my other recipes are cooked in pans with the sauce so the fat is trapped.