Italian Meatloaf w/ Garlic Mashed Potatoes Print Email

1 pound ground chuck
1 pound ground pork
1/4 pound Pancetta, finely chopped
1 cup onions, finely chopped
1 tablespoon garlic, finely chopped
1/4 cup + 2 tablespoon Grande Mariner
3 tablespoon tomato paste
2 cup fresh breadcrumbs
2 large eggs
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh sage, finely chopped
1 tablespoon kosher salt
2 teaspoon black pepper

In a bowl combine the ground chuck and pork. Stir to combine.

Heat a large skillet over medium heat. Add the Pancetta and cook briefly. Add the onions and garlic and stir to combine. Cook for 5-7 minutes or until the onions are soft. Deglaze the pan with 1/4 cup Grande mariner and reduce until dry.

Pour the Pancetta mixture into a separate bowl. Add 2 TBS of tomato paste and stir to combine. Add the breadcrumbs, eggs and herbs, mix well.

Combine the Pancetta mixture with the meat and season with salt and pepper.

Spray a loaf pan with cooking spray and press the meat into the pan.

In a small bowl combine the remaining Grand mariner and tomato paste and stir to combine. Brush the top of the meat loaf with the mixture and place in a preheated 350 F oven for 1 hour. Check the internal temperature. The internal temperature should be at least 155 F. Remove from the oven and allow to rest 10 minutes before slicing.

Serve with garlic mashed potatoes. - Chef Ben Davis

Garlic Mashed Potato Recipe: