Blue Plate Meatloaf with Bacon Gravy
February 22, 2009
Meatloaf considered a comfort food is a traditional american cuisine. A versatile dish as well, because it can be used as left-overs. Meatloaf sandwiches are the absolute best! There are thousands of recipes out there, and I am always on the hunt for something different. So a few weeks ago, in the San Francisco Chronicle’s sunday edition of the food section, Bay area chef’s put the “mmmm” in meatloaf. This very “mmmm” meatloaf is from Blue Plate restaurant, which is why it’s called Blue Plate meatloaf!! Click here to learn more about the chef, Cory Obenou, behind this mouthwatering meatloaf, and Blue Plate restaurant. Please enjoy!
For more meatloaf recipes, click here.
The meat loaf:
- 2 tsp. bacon fat or butter
- 1 medium onion diced small
- 5 cloves garlic minced
- 2/3 cups breadcrumbs
- pinch of dried thyme
- 2 tsp. minced fresh sage
- 3 tbsp. chopped fresh italian parsley
- 1 1/2 tsp. chopped fresh thyme
- 3/4 tsp dijon mustard
- 1/2 cup whole milk
- 2 eggs
- pinch cayenne pepper
- 1/4 cup + 2 tbsp. ketchup
- 2 tsp. worcestshire sauce
- 3/4 tsp. red wine vinegar
- 3/4 tsp. ground black pepper
- 2 tsp. salt
- a few drops tabasco sauce
- 1 lb. ground beef
- 5 ounces ground pork
The gravy:
- 4 strips thick-cut smoked bacon
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 shallot thinly sliced
- 2 cloves garlic thinly sliced
- 1 tsp. fresh thyme chopped
- 3/4 cup dry white wine
- 2 1/2 cups chicken stock
For the meat loaf:
Preheat oven to 350 degrees. Spray a 5 by 9 inch pan with nonstick spray. In a saute pan, add bacon fat or butter, onion and garlic, and cook over medium heat, until onion has softened, about 5 minutes. Take care not to carmelize the onions. Remove from pan and reserve. In a large bowl, combine the remaining ingredients except the meat. Let sit for 5 minutes, which allows the crumbs to absorb the wet mix and soften, preventing the loaf from cracking.
Add the meat and onion mixture to the bowl and mix by hand until well combined. Transfer the mixture to the greased loaf pan and bake for 45 minutes, rotating the pan half way through the cooking time. Let cool before unmolding.
For the gravy:
In a large shallow saute pan over medium low heat, cook bacon with 1 tbsp. butter, the olive oil, shallot, garlic, and thyme. Add white wine, bring to a simmer and reduce for about 4 to 5 minutes to cook off the alcohol. Add the chicken stock and reduce by half. Stir in the remaining tbsp. butter and serve over the meatloaf.
Serves: 6-8
Total time: 1 1/2 hours
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February 26th, 2009 at 2:37 pm
Thanks for Sharing this looks like really really good!
April 5th, 2009 at 2:55 pm
We made this last night. The meatloaf was good, nothing extraordinary, but the GRAVY is what made this recipe a winner! We used a “real” smoked applewood bacon (as opposed to a “sprayed on” hickory flavoring).
This gravy will mamke it’s appearance again and again in our house!