Fatted Calf’s Cocktail Sauce Glazed Meatloaf

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Fatted Calf's Cocktail Sauce Glazed Meatloaf

Picture by Alex Farnum
  • Serves
    6 to 8
Creator Notes

At The Fatted Calf we carry out this traditional American pâté by the dozen. It is a long way a thing of beauty, formed into a mountainous oval loaf and glazed with tangy cocktail sauce. Aid thick slices over creamy mashed potatoes. Leftovers carry out gorgeous sandwiches. —Toponia Miller

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Ingredients
  • The Loaf

  • 3/4 teaspoon

    dusky peppercorns


  • 2

    allspice berries


  • 2 teaspoons

    fennel seed


  • 1 teaspoon

    chile flakes


  • 1

    entire clove


  • 1 1/4 pounds

    boneless lean crimson meat from model of spherical or sirloin, lower into 1-tear cubes


  • 1 pound

    boneless pork picnic, lower into 1-tear cubes


  • 4 oz.

    pork wait on rotund, lower into 1-tear cubes

  • Sea salt


  • 2 teaspoons

    chopped garlic


  • 4 oz.

    chopped bacon


  • 2 cups

    diced yellow onion


  • 2 tablespoons

    unsalted butter


  • 6 tablespoons

    contemporary breadcrumbs


  • 1

    egg evenly beaten


  • 1/2 cup

    ketchup


  • 1 1/2 teaspoons

    Tabasco sauce


  • 1 1/4 teaspoons

    Worcestershire sauce


  • 1 teaspoon

    grated contemporary horseradish


  • 1/4 cup

    chopped parsley


  • 2 tablespoons

    chopped oregano


  • 1 tablespoon

    chopped thyme


  • 1 tablespoon

    chopped memoir

  • Cocktail Sauce Glaze

  • 1/4 cup

    ketchup


  • 1/4 teaspoon

    sea salt


  • 1/4 teaspoon

    freshly flooring dusky pepper


  • 1 1/2 teaspoons

    grated contemporary horseradish


  • 1/2 teaspoon

    Worcestershire sauce


  • 1/2 teaspoon

    Tabasco sauce

Instructions
  1. Preheat the oven to 325° F (165° C). To carry out the forcemeat, unfold the peppercorns and allspice on a baking sheet and toast for 3 to 5 minutes, unless aromatic. Let frigid fully. Toast the fennel seeds the identical manner, then let frigid fully. Reserve half of the toasted fennel seeds and half of the chile flakes. In a spice grinder, mix the closing chile flakes and fennel seeds, the toasted peppercorns and allspice, and the clove, and grind finely.
  2. Space the crimson meat, pork, and rotund in a mountainous nonreactive bowl. To carry out the spice equipment, in a diminutive bowl, mix the freshly flooring spices, the salt, and the garlic and traipse successfully. Mix the spice equipment evenly with the meat, quilt, and refrigerate overnight. Reserve the bacon in the fridge.
  3. Mix the onions and butter in a sauté pan scheme over low warmth. Season with the salt and sweat the onions slowly for approximately 20 minutes, unless they are tender and translucent. Transfer to a bowl and let frigid to room temperature. Add the bread crumbs, egg, ketchup, Tabasco, Worcestershire sauce, parsley, oregano, memoir, and thyme to the onion and blend successfully.
  4. To carry out the cocktail sauce glaze, in a diminutive bowl, mix the ketchup, salt, pepper, horseradish, Worcestershire sauce, and Tabasco and blend successfully. (The sauce will be made a day forward and refrigerated or true sooner than grinding.)
  5. Line a baking sheet with parchment paper. Dwelling up your meat grinder. Match the grinder with the most essential plate and grind the bacon once. Cease the grinder, change to the medium plate, and grind the crimson meat and pork once. Mix the flooring bacon into the flooring crimson meat and pork. Pour the panade over the meat and blend by hand for 2 to
    3 minutes, unless the farce comes together in a cohesive mass. Cook a diminutive sample of the mix in a sauté pan and adjust the seasonings if fundamental.
  6. Preheat the oven to 300°F (150°C).
  7. Transfer the farce to the animated baking sheet. Utilizing your fingers, mildew into a lengthy, even loaf about 2 1/2 inches considerable and 7 1/2 inches huge. Delicate over any cracks so as that the skin appears slightly uniform. If the loaf appears the least bit crumbly, return it to the bowl to knead additional and then reshape. Diminutive cracks will changed into greater all through cooking, making the loaf unattractive and laborious to crop, so it’s important to be particular it is firmly held together at this level.
  8. Utilizing the fringe of a spatula or the wait on of a chef’s knife, ranking the tip of the loaf in a diamond pattern: Going through the loaf lengthwise, turn your spatula or knife at a Forty five diploma attitude and carry out a lower 1/8 tear deep from the left aspect the total manner to the supreme aspect. Repeat at 1-tear intervals, then reverse and ranking in the fallacious manner.
  9. Bake for Quarter-hour, then rotate the pan 180 degrees to carry out particular even cooking. Check the temperature after any other 10 minutes. When a thermometer inserted into the heart of the loaf registers 100° F, do away with the loaf from the oven and unfold the cocktail sauce evenly over the tip and sides with a spoon. Return the loaf to the oven and proceed baking for 10 to Quarter-hour, unless the loaf reaches an internal temperature of 140° F.
  10. Let the loaf leisure for at least 10 minutes earlier than cutting. Wrapped tightly and refrigerated, the loaf will merit for 3 to 4 days.


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