BILLIONAIRE'S MEATLOAF

BILLIONAIRE'S MEATLOAF image

Categories Beef

Yield 8

Number Of Ingredients 24

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4 tbl. salted butter
2 1/2 c. chopped onion
4 tbl. minced shallots
1 lb. sliced mushrooms
1 tbl. plus 1/2 tsp. salt, divided
2 tbl. brandy
2 large eggs
1 lb. ground beef chuck,at room temperature
1 lb. ground pork, at room temperature
1 lb. ground lamb, at room temperature
3 tbl. Dijon mustard
1 tbl. plus 1 tsp. tomatoe past
1 c. white bread crumbs, firmly packed
1/2 c. beef stock
1 c. grated mild cheese, firmly packed
1 tbl. minced garlic
1 tsp. ground black pepper
1/4 tsp. cracked black pepper
2 1/4 tsp. dried thyme
2 tsp. paprika
1 tsp. allspice
1 1/2 tsp. oregano
1/8 tsp. dried oregano
4-6 slices parcooked bacon, for garnish at cooking time

Steps:

1. Preheat the oven to 375 2. Melt the butter in a large, heavy skillet over medium heat. When the foaming has subsided, add the onion and shallots and saute' until just soft, about 2 minutes. 3. Add the mushrooms, 1/2 tsp. salt, and the brandy. Continue to saute' until the mushrooms are just soft, another 2 minutes. Remove the skillet from the heat. 4. Beat the eggs in a large mixing bowl. Add the beef, pork, lamb, and all remaining ingredients except the bacon. 5. Add the mushroom mixture to the bowl, along with the cooking liquid from the skillet. Knead the meat mixture to combine, but not too much or the meatloaf will be tough. 6. Form the mixture into a loaf-like shape on a heavy baking sheet lined with parchment, or transfer to a buttered loaf pan against the counter to deflate any air bubbles. Place the parcooked bacon in a crosshatch fashion on top of the loaf and bake until internal temoerature has reached, but not exceed, 155, about 2 1/2 hours. I cook until internal temperature reaches 180. You will need a meat thermometer for this, but be sure to insert it before beging to cook the meatloaf-if you poke a thermometer into the cooked loaf, all the juices will run out. Let the meatloaf rest at least 15 minutes before you slice and serve.