Hawk's Restaurant Meatloaf, Very Good!

Submitted by RECIPE ADDICT

"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!"

 

• Ready In: 1hr 55mins
• Ingredients: 18
• Yields: 1 big meatloaf
• Serves: 6

ingredients

• 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

directions

1. Heat oil over low heat, add onion, carrots & garlic, cover & cook for 10 min., cool.
2. 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.
3. Form into a long loaf shape & place in a greased pan, I used a 9/13 in pan. Bake at 325 for 50 minute.
4. 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.
5. 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.

Reviews

[Andi Oz]

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.) <br/><br/>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. ;-)<br/><br/>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.

 

[Hayes E.]

Best meatloaf ever. Further increased the pleasure by grill roasting with oak chunks. Sublime!!