Sherried Meatloaf

[Huevos del Toro]

Sherried Meatloaf

A meatloaf that I've changed often over the years. It has a fine texture, unlike most other loaves and the tang of the olives, coupled with the sweetness of the raisins and the fire of the red pepper flakes provides a contrast I find appealing.

• 1 c Fresh bread crumbs
  
• 1/3 c Dry Sherry
  
• 1 Large egg, gently beaten
  
• 1 lb Ground chuck (80% lean)
  
• 1/2 lb Ground pork
  
• 1/2 lb Ground veal
  
• 1/3 c chopped pimento stuffed green olives
  
• 1/3 c pine nuts
  
• 1/4 c raisins or currants
  
• 1-1/2 tsp Kosher salt
  
• 1/2 tsp Ground cinnamon
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 tsp Hot red pepper flakes (to taste)
  
• 8 Thin-sliced bacon
  

Preheat oven to 375-degrees F.

Soak bread crumbs in sherry until absorbed.

Add egg to bread crumb/sherry mixture and incorporate.

Add rest of ingredients and mix until well blended (but don't "overwork" it).

Pack into a plastic lined loaf pan to shape.

Smartly bounce pan to remove air pockets.

Remove loaf using plastic liner and transfer, sans plastic, to a foil lined shallow baking sheet.

Brush with a glaze if you desire.

Cover loaf with strips of bacon, tucking ends under.

Bake approximately 1 hour or until the center of the loaf reads 160-degrees F.

Let stand at least 20 or 30 minutes before cutting.

Keywords: Beef, Pork, Veal

( RG479 )