by DinnerDiva PGH
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DinnerDiva PGH's Notes:
4 ounces baby carrots Ask a question about this ingredient
4 ounces celery rib, cut into 1-inch pieces Ask a question about this ingredient
4 ounces onion, cut into chunks Ask a question about this ingredient
3 sprigs sprigs fresh thyme, stripped off stems Ask a question about this ingredient
1 handful fresh parsley Ask a question about this ingredient
1 ounce canola oil Ask a question about this ingredient
1 cup panko breadcrumbs Ask a question about this ingredient
4 large eggs, cracked and beaten Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
1/2 tablespoon minced garlic Ask a question about this ingredient
2.5 pounds 85-percent-lean ground beef Ask a question about this ingredient
1.5 tablespoons salt Ask a question about this ingredient
1 tablespoon pepper Ask a question about this ingredient
10 pieces sliced pancetta Ask a question about this ingredient
1 can fried onions, for garnish Ask a question about this ingredient
1 cup red wine Ask a question about this ingredient
1 cup beef stock Ask a question about this ingredient
1 cup jarred or homemade gravy Ask a question about this ingredient
1 ounce tomato paste Ask a question about this ingredient
Preheat oven to 375 degrees F.
Ask a question about this stepIn a food processor, finely chop carrots, celery, onion, thyme leaves and parsley. Saute in oil in a fry pan over medium-high heat. Remove from heat.
Ask a question about this stepStart sauce by simmering the wet ingredients together in a sauce pan on low-medium heat.
Ask a question about this stepPlace remaining components for the meatloaves, except pancetta and fried onions, in a large mixing bowl. Mix well with the sauted vegetables and herbs. ( It's okay for the mixture to be a little loose. End result will be moist meatloaves.)
Ask a question about this stepUsing the palms of your hands, form 10 round-shaped mini meatloaves, each topped with a slice of pancetta.
Ask a question about this stepWhen sauce is reduced by half, break up any lumps of tomato paste, using a whisk. Adjust seasoning. Remove from heat; cover with a lid.
Ask a question about this stepPlace meatloaves on a baking tray and cook in oven about 10 minutes or until cooked through, rotating once. They are done when the internal temperatures reach 165 degrees F. Serve with French-fried onions and sauce.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
