This is a recipe that took its inspiration from several online versions, including the addition of a few of my personal tried-and-true ingredients. Many of you know that I’m a sucker for a great meatloaf recipe, and this one delivers.
If you’ve never cooked with the Meater® digital probe, you should consider checking it out. It is very accurate and takes the guesswork out of estimating when a recipe like this is completed. The magic number for doneness is 158-160 degrees. The Meater app will warn you when it is about five degrees under done, so you can remove and let it rest, covered, until it hits that perfect temperature for doneness.
Satisfying and savory, this is my favorite meatloaf recipe. My secret weapon is Red Boat fish sauce, which imparts the perfect balance of umami without the risk of it being too salty. The bleu cheese is very strong, so be careful with how much you use. I hope you enjoy this special recipe!
INGREDIENTS:
1 medium-sized shallot, peeled and minced
1 tbs. olive oil
1 pound lean ground chuck
1/2 pound ground pork
1/4 cup milk
1 tbs. Worcestershire sauce
2 tbs. Red Boat fish sauce
2 eggs, beaten
1/2 cup breadcrumbs
1/4 rounded cup crumbled bleu cheese
2 tbs. minced fresh Italian parsley
4 tbs. minced fresh celery leaves
A pinch of ground thyme, to taste
Coarse-ground black pepper to taste
For the Topping~
1/4 cup chili sauce
4 strips bacon
Fresh-chopped chives for garnish
DIRECTIONS:
Peel and mince the shallot and add to a small, heavy skillet with the olive oil. Saute over low heat for about 7-10 minutes until tender, but not caramelized. Remove from heat and set aside.
In a large mixing bowl, add the shallot mixture with the rest of the ingredients except for the bacon, chili sauce and chives. Mix until roughly combined with your hands, but DO NOT overmix, or the loaf will be too dense and will run the risk of coming out tough.
Shape the mixture into a loaf and place in a greased Lodge 1.5# cast-iron bread pan. Insert the Meater probe into the thickest part of the loaf and program the Meater app for meatloaf with a target internal temperature of 160 degrees.
Allow the mixture to come up to room temperature in the loaf pan. While you wait, prepare an outdoor charcoal grill by adding a few handfuls of coal to produce a medium-hot fire. Keep the coals offset to one side of the grill. Add the grilling rack and place the loaf pan on the rack, opposite the coals when they turn white-hot. Cover and vent the grill both top and bottom. Cook according to the Meater app guide, about 55 minutes to one hour. Your fire temperature should be about 360-375 degrees. Turn the pan halfway through the cook and keep the grill covered and vented for the duration.
While you are waiting, fry the bacon slices until just under done (they should be slightly crispy.) Cut into chunks and Set on paper towel to absorb the excess fat and then roughly chop the pieces. During the last 12-15 minutes of the cook, brush the chili sauce over the loaf and evenly cover with the chopped bacon pieces. Cook covered until indicated by the Meater alarm. Remove from the grill and let rest covered in foil for about five minutes until the internal temp hits 160 degrees. Garnish with chopped chives, slice and serve. Horseradish is excellent on the side.
SAFETY NOTE: Use extreme caution when handling the cast-iron loaf pan on the grill. Invest in a heavy set of silicone mitts so you don’t burn yourself.
Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.
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