Meatloaf for Meat Loaf

A fitting dish for a music star

• Meatloaf for Meat Loaf

Ingredients:

1 lb. ground beef

1 lb. ground veal

1 lb. ground pork

1 ½ cup of 1 diced day old bread

1 lb. smoked bacon

3 oz. milk

2 whole eggs

1 cup grated Reggiano Parmesan cheese

4 oz. ketchup

2 sprigs fresh rosemary chopped

2 sprigs fresh thyme chopped

2 sprigs fresh oregano chopped

Salt & pepper to taste

4 oz. olive oil

Mire Poix (combo of diced onion, celery root, and carrots) - 2 cups each of ¼ diced onion, celery root, and carrots.

Method:

1. Use 2 oz. olive oil to sweat mire poix (onion, celery root, and carrot mixture) until done. When ¾ of the way finished, add herbs and reserve.

2. In a small mixing bowl, add the milk and diced bread, and let absorb.

3. In a separate large mixing bowl, add beef, veal, & pork, season with salt and pepper to taste. Add eggs, parmesan cheese, milk soaked bread, and ¼ of the mire poix. Toss and roll into a log.

4. Line baking pan with the rest of the mire poix. Place log in center of pan and arrange bacon on top of the log.

5. Bake in oven at 375° for 45 minutes. When ¾ of the way done, pour ketchup down the center of the log.

— For more information, visit: www.GreatScottChef.com