Mega meatloaf from Christian Bégin
Prep Time
Price Per Serving
Cooking Mode
To taste olive oil
1 red onion
1 sweet red pepper
2 cloves of garlic
2 carrots
2 parsnips
2 stalks de céleri
250 mL (1 cup) cup chicken broth
15 mL (1 tbsp) tbsp Dijon mustard
1000 g (2.2 lb) lb ground lamb veal or pork (or a mixture of the three)
180 mL (¾ cup) cup breadcrumbs
2 eggs
120 mL (½ cup) cup milk
10 fresh sage leaves
15 mL (1 tbsp) tbsp dried sage
250 feta goat cheese
To taste salt and pepper
To taste olive oil
1 red onion
1 sweet red pepper
2 cloves of garlic
2 carrots
2 parsnips
2 stalks de céleri
250 mL (1 cup) cup chicken broth
15 mL (1 tbsp) tbsp Dijon mustard
1000 g (2.2 lb) lb ground lamb veal or pork (or a mixture of the three)
180 mL (¾ cup) cup breadcrumbs
2 eggs
120 mL (½ cup) cup milk
10 fresh sage leaves
15 mL (1 tbsp) tbsp dried sage
250 feta goat cheese
To taste salt and pepper
Directions
1Preheat oven to 180°C (350°F).
2In a skillet, heat a little olive oil over medium heat and lightly caramelize the onion, sweet pepper, and garlic. Add the carrots, parsnips, and celery, and continue cooking while stirring for 1 minute. Add chicken broth, mustard, and salt and pepper to taste.
3Reduce until liquid has completely evaporated. Cool to room temperature.
4Put meat, breadcrumbs, eggs, milk, and sage into a bowl. Blend together by hand until just mixed. Season with salt and pepper.
5Incorporate vegetable mixture and feta. Transfer mixture into a greased loaf pan measuring 25 cm x 15 cm (10 in. x 5 ¾ in.) and cover with foil wrap. Bake from 1½ to 1¾ hours, or until meat thermometer inserted in centre reads 70°C (158°F).
6: Accompany the meatloaf with tomato coulis.
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