Anthony Bourdain in ‘Parts Unknown’. Photo: CNN FILMS
This meatloaf, found in Anthony Bourdain’s last cookbook, Appetites, is a game changer. It is super tasty. I am a huge Bourdain fan and love watching all of his shows over and over again. 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 does a lot of writing in between all of 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 and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the over for one hour.
Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30-40 minutes until the meat thermometer reads 150 F while placed in 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 to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 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 pull up the stuck flour from the surface of the pan. If the mixture seems too thick, add more stock or a little water. Reduce the heat and add the cream, season with salt and pepper.
