Lobster Club Meatloaf
If you use dried herbs, the ratio is 3 fresh to 1 dried.
- 3/4 pound bacon, finely chopped
- 4 large leeks (white part only), finely chopped
- 3 red bell peppers, chopped
- 2 onions, chopped
- 6 cloves garlic, minced
- 3 pounds ground beef chuck
- 1/2 cup Dijon mustard
- 3 tablespoons fresh thyme leaves, finely chopped
- 2 tablespoons fresh sage leaves, rinsed and well chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh rosemary leaves, finely chopped
- 2 tablespoons Tabasco sauce, or to taste
- Salt, to taste
- Freshly-ground black pepper, to taste
- 3 1/2 cups fresh bread crumbs
- 1/2 cup prepared tomato sauce
- Heat a large skillet over medium heat and cook bacon until browned.
- Remove from skillet with a slotted spoon and drain on paper towels.
- Pour off all but 1/4 cup of the bacon fat in the skillet.
- In the remaining fat, cook the leeks, red peppers,
onions and garlic until tender, about 10 to 12 minutes.
- Set aside to cool slightly.
- Heat oven to 375 degrees F.
- In a large bowl, combine beef, mustard, thyme, sage, rosemary, Tabasco sauce,
salt, pepper and 3 cups of the bread crumbs. Do not over-mix.
- Turn the meat mixture onto a foil-lined baking sheet and form into a 10 x 5-inch oval loaf.
- Sprinkle remaining 1/2 cup of bread crumbs over the loaf, spread with the tomato sauce, then sprinkle
with the Parmesan cheese.
- Bake for 1 1/2 hours.
- Cover the loaf loosely with aluminum foil and let stand for 10 minutes before slicing and serving.
This recipe is from the Lobster Club Restaurant in New York City.
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