Meatloaf Magnolia

[Ann_T]

Meatloaf Magnolia

<img src="http://thibeault.smugmug.com/photos/16763321-M-1.jpg">

This is my version of a meatloaf that I had in Magnolia's Restaurant in Charleston, SC. When we got home from vacation I set out to duplicate it because it was the first meatloaf I found that I actually liked. It was different because Magnolia's grilled the slices before serving and it didn't contain ketchup or tomato sauce like so many meatloaf recipes do.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Meat Loaf Magnolia

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1 1/2 pounds ground veal or mixture of beef and veal

1 small onion finely chopped

1 to 2 cloves of garlic

2 slices Italian/French Bread soaked in milk

2 eggs

1 Tablespoon Dijon mustard

2 Tablespoons chopped parsley

1 tablespoons of dried herbs,

(sage and Thyme, a small amount of rosemary

olive oil

Sauce

Green peppercorns

mushroons

1 to 2 cups chicken broth

.

Saute onion in olive oil until soft. Add minced garlic and saute for 30

seconds. Do not brown garlic

Soak bread in milk

In a large bowl add meat, dijon mustard, chopped parsley, herbs, onions and

garlic and mix with hands. Squeeze bread to break up and add milk and

bread to mixture. Add eggs. Mix well and season with salt and pepper.

Saute a small piece to check for seasoning. Adjust to taste.

Shape meatloaf into a rectangle about 8 X 4 x 3 inches high and place in a

small roasting pan. Bake for 30 minutes and then add a small amount of

broth to the pan to prevent the bottom from becoming to brown. Bake another

30 minutes and baste with the pan juices. Add more broth if necessary.

Cook another 10 minutes or until the meatloaf is nicely browned.

Let cool and wrap in foil and refrigerate. Reserve pan juices.

Make a sauce by adding some green peppercorns and sauted mushrooms to the

pan juices.

Heat grill

Slice meatloaf into 1/2 inch thick slices and grill on both sides until

nicely marked and hot.

Serve with mashed potatoes

Keywords: Main Dish, Beef

( RG1342 )