It’s Ramsay Redemption Time and Monti Carlo is turning around what’s either an audition for prison sentence or a dry meatloaf. Monti’s turning around an awful Meatloaf dish and showing you how you can make it an easy gourmet delight!
2 tablespoons olive oil
1 small onion, fine dice (by hand or in food pro)
1 small carrot, fine dice (by hand or in food pro)
1 stalk celery, fine dice (by hand or in food pro)
1/4 cup chicken stock
1/4 cup buttermilk
¼ cup red wine
1/2 cup ounces cremini mushrooms, fine dice (by hand or in food pro)
2 cloves garlic, chopped into a fine paste
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon worcestershire sauce
¼ teaspoon paprika
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon cayenne
½ cup panko
1 lb f ground pork shoulder
1 lb pounds ground chuck
1/4 cup parmesan, grated
1/4 cup finely minced Italian parsley, more for garnish
1 tablespoon kosher salt
1 teaspoon black pepper
For the Glaze:
3/4 cup ketchup
1 tablespoon tomato paste
1 teaspoon worcestershire sauce
2 teaspoons tabasco
1 tablespoon honey
1/4 cup white vinegar
½ teaspoon black pepper
In a large pan, heat 2 tablespoons of olive oil and sautee the onions with a generous pinch of salt until they are translucent. Add the carrot and celery and another generous pinch of salt. Continue to cook until the mixture starts to turn golden.
Add the garlic paste, paprika, cayenne, cumin, coriander, and mushrooms. Cook until the garlic starts to bloom.
Add the fish sauce, soy sauce, buttermilk, wine, and chicken stock. Cook until the liquid has reduced by half.
Stir in the panko and let the mixture cool.
Add the beef and pork to the bowl of a stand mixer with the paddle attachment. Mix gently on low for about 20 seconds until combined. Add the eggs, parmesan, parsley, salt, and pepper. Mix gently on low until combined. Test a small bit of the beef mixture for seasoning. Cook it in a pan for a minute, taste, and adjust the seasoning as needed.
Transfer the mixture to a 9- by 5-inch loaf pan. Work out any air bubbles by slamming the pan down a few times. Use a bamboo skewer to puncture the loaf a few times all the way to the bottom of the pan. This creates an escape route for any additional air bubbles. Wrap the pan in a sheet of aluminum foil big enough to cover a sheet pan and let the loaf rest in the fridge for 15 minutes.
Preheat your oven to 350, with the rack in the center. When your oven is at temp, take your loaf and invert it onto a rimmed baking sheet (the top of the load should be on the sheet). Loosen the foil around the loaf pan, spread it out, then fold up the edges to trap the meatloaf’s juices.
Bake for 30 minutes. Use a metal spatula to lift an edge of the pan off the loaf. The loaf should be set. If it is, take the sheet pan out of the oven and take the loaf pan off the loaf using oven mitts. Continue to bake the meatloaf until 140°F.
Remove from the loaf from the oven and let rest for 15 minutes. Set the oven on broil.
Meanwhile, in a small pan combine the ketchup, tomato paste, honey, vinegar, worcestershire sauce, and pepper and bring to a simmer.
Brush a thin layer of the glaze on the meatloaf. Put it back in the oven and bake for 4 minutes. Glaze it again and bake until the glaze has turned a deep brown, about 4 minutes more. Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze. Garnish with fresh chopped Italian Parsley.