Executive Chef Shannon "Red" Overmiller
*Wine Pairing: Laurel Glen Counterpoint Cabernet Sauvignon 2003
Makes a 10 lb. batch
5 lbs. ground beef
3 lbs. ground pork*
2 lb. ground veal
2-3 cups rolled oats
¼ c. Worcestershire sauce
1 c. rendered bacon fat
2 tblsp. Cayenne pepper
2 Tblsp. Dry thyme
Salt and black pepper, to taste
4 large onions, raw - brunnoise
2 tblsp. ketchup
1 tblsp. mustard
1 tblsp. chopped garlic
Pre-heat oven to 350°. In a large mixing bowl, add all above ingredients and mix vigorously until well incorporated. Check seasoning by sautéing a small patty of meat to see if adjustment is necessary. Form into loafs in baking dish or sheet tray. Glaze or coat the loaf with the tomato glaze to cover completely. Bake uncovered until a temperature of 155° is achieved. Let cool, slice to desired thickness. Serve with whipped tomatoes and meatloaf gravy.
Ingredients for the Meatloaf Gravy:
Drippings of meatloaf
½ lb. butter
1 medium onion - small dice
½ c. flour
2 c. Heavy cream
Salt and black pepper
½ c. white wine
Fresh chopped parsley to garnish
In sauce pot add drippings from cooked meatloaf, and any end pieces, sauté with butter. Add onion, and allow to sweat out. Add flour, then cook flour out. Season with salt and black pepper. Deglaze with white wine. Add chicken stock to cover. Add fresh thyme, then simmer for 30 minutes. Finish with 2 cups heavy cream. Strain through fine strainer. Check consistency as it should coat the back of a spoon, and reduce if necessary. Adjust season, finish with parsley.
Ingredients for House Cured Bacon:
20 lb. Pork belly
12 oz. salt
6 oz. brown sugar
2 oz. Instacure #1 or selrose
Rub - onion powder
Mix dry ingredients in a mixing bowl. Rub pork down heavily with mixture. Cover and set in refrigerated setting. Let rest 10 days pressed. Flip after 5 days.
(May increase or decrease amounts accordingly).
Ingredients for the Whipped Potatoes (Serves 8):
6 peeled Yukon gold potatoes, cut into rough one inch pieces
Salt to taste
½ lb. butter, cold, to taste
Heavy cream, for desired consistency
1 pinch nutmeg
Boil potatoes in salted water just to cover, making sure to start the potatoes in cold water, and bring up to the boil. When potatoes yield to a fork, they are ready to be strained. Place potatoes into a ricer to achieve fine smooth consistency (can also use electric hand held mixer or whisk). Replace potato pulp into the cooking pot to "dry-out." This method is to cook slightly more dry so excess moisture is removed from the pulp thus giving a lighter, less gummy potato. Slowly add cold butter and cream to the potatoes off the heat, whipping with a spatula. You want a sort of emulsification. Add a pinch of nutmeg and salt to taste. Continue to add cream and butter until consistency and flavor achieved. Store in warm place for service.
Ingredients for the Tomato Glaze:
1 c. tomato paste
2 c. ketchup
½ c. dark corn syrup or molasses
2 tblsp. dark brown sugar
2 tblsp. white vinegar
2 tblsp. mustard ( of choice)
Salt and black pepper, to taste
Mix all ingredients together to incorporate. Follow application directions in meatloaf.
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