Burgundy Style Meatloaf by Stephi
|Burdundy Style Meatloaf|
Burgundy region in France, North Lyon, is well known for its mythic wines, but also for it gastronomy. One of the traditional recipe is the jambon persillé. It is a beautiful and tasty starter.
It is quite long to prepare and only involves pork. I wanted to create an easier recipe, much simple to cook for everyone in the world, with no special ingredients, but just the right seasoning. I just found my inspiration in some former Meatloaf recipes you can find also in this blog.
I created this meatloaf for Beaujolais wine tasting, so I also wanted to limit the acid part of the original recipe.
The result, is totally outstanding! I can tell you I was jumping in my kitchen when I sliced the Burgundy Meatloaf and tried it! I waited 6 days before to eat it, and it was really worthy. The flavors were nicely mixed, powerful and delicate.
Ingredients for 10 persons:
- 500 grs of minced pork
- 500 grs of minced beef
- 150 grs of bacon slices
- 130 grs of ham
- 1 large handful of parsley
- 2 eggs
- 1 onion
- salt and black pepper, olive oil
- 5 cloves
- 1 shot of whiskey
|How to make meatloaf|
1/ The day before, mix the minced meat with the chopped onion, whiskey and spices. Let it in the fridge overnight.
2/ The following day, turn on the oven to 180ºC.
3/ Add one third of the parsley thinly sliced with the meat, as well as the 2 eggs. Mix well.
4/ In a tin, cover the inside with oven paper. Place the bacon slices in the bottom to cover the whole bottom.
5/ Add half of the meat mixture. Place the ham slices on top and the rest of the parsley. Cover with the second half. Press the loaf in the tin with a fork.
Drizzle some olive oil on top and put in the oven for 30 minutes.
|Stephi's Burgundy Style Meatloaf|
6/ Let it cool, and eat the day after. The meatloaf will really get flavorful after a couple of days.
Serve on its own as a starter, with some green leaves, or a lentils salad with a mustard and vinegar dressing.
It is a perfect matching for the Morgon Beaujolais Cru. I chose the Château des Jacques from Louis Jadot, 2009,... It was a great experience.
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