Chez Starz

Anthony Bourdain in ‘Parts Unknown’. Photo: CNN FILMS

This meatloaf, from Anthony Bourdain’s last cookbook, Appetites, is a game-changer. It is super tasty. I am a huge Bourdain fan and love watching his shows over and over. For that reason, it is about time to start trying his recipes. If you are a Bourdain fan, I recommend you buy this book because he writes a lot between the amazing recipes.

Ingredients:

2 1/2 TBS canola oil (I used extra-virgin olive oil)

1 large yellow or white onion, peeled and very finely chopped

3 ribs celery, very finely chopped

2 sprigs fresh marjoram, leaves only, very finely chopped

Salt and pepper to taste

2 pounds ground beef chuck

1 1/3 pounds ground veal

3 eggs, lightly beaten

1 cup panko bread crumbs (I used homemade regular bread crumbs)

1/4 cup tomato paste

3 TBS unsalted butter (I used salted)

1 pound cremini mushrooms, diced

2 large or 3 to 4 shallots, peeled and finely chopped (about 1/2 cup)

2 TBS all-purpose flour

1 1/4 cups veal stock (I used beef stock)

1/2 cup heavy cream

Directions:

In a large, heavy-bottom sauté pan, heat 2 TBS of oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook until soft and translucent. Remove from heat and transfer to a large mixing bowl.

Preheat oven to 350 F.

Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, 2 tsp salt, and 1/2 tsp black pepper. Mix well with your hands, so make sure they are clean. Use the remaining 1/2 TBS oil to grease a loaf pan, then transfer the mixture into the pan and gently pack it down. Cover the loaf with foil and place the loaf pan on a sheet pan. Bake for 1 hour.

Remove the foil and spread the top of the meatloaf with the tomato paste. Continue cooking for another 30-40 minutes, until the meat thermometer reads 150 F when inserted into the center of the loaf.

While it rests, make the gravy.

In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the mushrooms and stir occasionally until their released juices evaporate. Add the shallots and salt and pepper to taste. Continue cooking until the mushrooms brown and the shallots are translucent or slightly golden, about 3 to 5 minutes.

Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring constantly, for 2 minutes, to cook off the raw flour taste. Add the stock and whisk to lift the stuck flour from the pan. If the mixture seems too thick, add more stock or a little water. Reduce the heat, add the cream, and season with salt and pepper.