Burgundy Style Meatloaf by Stephi

Appetit Voyage
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
- nutmeg
- 5 cloves
- 1 shot of whiskey

Appetit Voyage
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.
Appetit Voyage
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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