Comfort Food ala Francaise

8 Dec

plated

I think meatloaf is the epitome of comfort food, and it is also fairly easy to “change it up” a bit. Yesterday I decided to put a French twist on it, using a sautéed mire poix (chopped onion, celery and carrots), Herbs de Provence (a blend of oregano, thyme, savory, lavender, basil, sage, and rosemary) and a spicy sweet glaze of catsup, Dijon mustard, brown sugar and Cabernet.

Meatloaf

1 medium onion, diced
½ cup chopped celery
½ cup diced carrots
2 Tbsp. olive oil
1 pound lean ground beef
½ pound ground pork
2 Tbsp. Herbs de Provence
1 tsp. garlic salt
1 tsp. ground pepper
2 eggs, beaten
1 cup gluten free Panko-style bread crumbs

mirepoix

In large skillet, lightly sauté the mire poix until onions are translucent. Remove from heat and let cool while preparing the rest of the mixture.

The key to a good meatloaf, or meatball for that matter, is not to over work the mix. Let meat stand outside refrigerator for about ½ an hour to bring up to room temperature.

mixture

Add mire poix and other ingredients to meat and use your hands to mix everything just until it all holds together. Place in loaf pan.

Glaze

1/2 cup catsup
3 Tbsp. Dijon mustard
1 Tbsp. brown sugar
¼ cup Cabernet

glaze

Mix well and spread glaze evenly over meatloaf. Cover with aluminum foil and bake at 375° for 45 minutes. Remove foil and set oven to broil. Keep an eye on the loaf and remove when glaze has started to caramelize.

Ooh-la-la! C’était parfait!

meatloaf

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