To my joy, everybody in my home is a foodie. One of the things we like to do most as a family is to try new dishes. The feeling that I am about to taste something I’ve never had before gives me a thrill of pleasure as well as to my wife and two of my worst critics, my teenager and my millennial. Still every now and then we love to return to certain foods that immediately when the smell spreads, you can feel a familiar charm, and the warmth of Home envelops you. Meatloaf does that to us. So whether it’s a dish I’ve made dozens of times in the past, or a new variation of meatloaf, it still remains one of our ultimate comfort foods.
Ingredients
1 lb ground beef
1 lb ground veal
1 onion diced and fried
3 garlic cloves minced
1 cup parsley chopped
1 small green hot pepper seeded and chopped
1 tsp thyme
1 package (3.5 oz) roasted chestnuts
1 egg
½ cup penco
1 tsp cumin
1 tsp paprika
½ tsp allspice
½ tsp cinnamon
¼ tsp clove
1 tsp kosher salt
1 tsp black pepper
Crust
5 TBS penco
3 garlic cloves minced
2 tsp rosmarin chopped
2 tsp thyme
1 tsp kosher salt
1 tsp black pepper
1 TSP olive oil
Heat oven to 350 F. in a large bowl mix all meatloaf ingredients. Cover with plastic wrap and refrigerate 1 hour. Place a 20 inch long aluminium foil sheet with the matte side facing up. Place meat mixture in the middle of the aluminium sheet and form a cylinder of 4 inch in diameter. Roll the aluminium foil over the meat cylinder to cover well and tighten the edges. Place on baking sheet and bake for 45 min.
In a small bowl mix all crust ingredients except the oil. Take meatloaf out of the oven and raise oven temperature to 400 degrees. Unfold the aluminium foil and let meatloaf chill a little. Coat the meatloaf with olive oil and spread the crust mix evenly. Return to oven and bake about 15 minutes until crust browns. Let cool at least 10 minutes before slicing.
