There are a million and one meatloaf recipes, so why is this one included as one of the best Kentucky tasting meatloaf recipes? Well, it is not only tasty as all heck but it’s another secret family recipe we think you find unique. It takes a little more time than a traditional slap around your meats with ketchup recipes, but we think you will agree it’s worth it as you create a fine restaurant dining meatloaf instead. (If there is such a thing.)
2 Tablespoons Unsalted Butter
1 Cup Chopped Shallots
1 Chopped Celery Rib
1 Chopped Jalapeno Pepper
2 Tablespoons Minced Garlic
1 Teaspoon Fresh Chopped Thyme
1/4 Teaspoon Fresh Chopped Rosemary
1 Cup Good Red Wine
2 Teaspoons Dijon Mustard
2/3 Cup Ketchup
2 Teaspoons Worcestershire Sauce
1/2 Cup Cream
1 Cup Good Crusty Bread Cut into Small Squares
1/4 Cup of Shredded Pecorino Cheese
1/2 Pound Ground Sirloin
1/2 pound Italian Sausage
1/2 Pound Ground Veal, or Ground pork
1 Teaspoon Black Pepper
2 Tablespoons Red Wine Vinegar
1/2 Cup Chopped Heirloom or Low Acid Tomato (San Marzano, Roma or Cherry)
2 Slices of Uncooked Bacon
2 Tablespoons Fresh Chopped Parsley
- Melt butter in a large saucepan.
- Dice all Vegetables.
- In a sauté pan, sauté all vegetables (except tomatoes) in the melted butter until they are soft. Do not caramelize the vegetables.
- Once vegetables are soft add wine. Allow them to then cook down under medium to low heat until they are nearly dry.
- In a large bowl, use your clean or gloved hands to mix eggs, Dijon, Thyme, Garlic, Rosemary and Worcestershire Sauce, Cheese and Bread.
- Add approximately 2/3 of the vegetable mixture to to the bowl, and mix.
- Add the meats and mix well with fingers.
- Add the chopped tomato to the sauté pan, then add the red wine vinegar and cook under medium to low heat heat until the mixture thickens.
- In a meatloaf pan, add the meat mixture.
- Pour the tomato sauce from the sauté pan on top of the meatloaf.
- Place two slices of bacon on top of the tomatoes.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Remove pan from the oven and let it sit covered with foil for 10 minutes before slicing and serving.
- Sprinkle with fresh chopped parsley.