Mega meatloaf from Christian Bégin
Mega meatloaf from Christian Bégin

Preparation time 20 minutes

Total time: 2 hours 35 minutes

Ingredients

  1. To taste, olive oil
  2. 1 red onion, coarsely chopped
  3. 1 sweet red pepper, cored and diced
  4. 2 cloves of garlic, peeled, sprout removed, and pressed or finely chopped
  5. 2 carrots, peeled and grated
  6. 2 parsnips, peeled and grated
  7. 2 stalks celery, diced
  8. 250 mL (1 cup) chicken broth
  9. 15 mL (1 tbsp.) Dijon mustard
  10. 1 kg (2.2 lb.) ground lamb, veal, or pork (or a mixture of the three)
  11. 175 mL (¾ cup) breadcrumbs
  12. 2 eggs
  13. 125 mL (½ cup) milk
  14. 10 fresh sage leaves, snipped or 15 mL (1 tbsp.) dried sage
  15. 250 mL (1 cup) feta goat cheese, coarsely crumbled

  1. To taste, salt and pepper

Directions

  1. Preheat oven to 180°C (350°F).

  2. In a skillet, heat a little olive oil over medium heat and lightly caramelize the onion, sweet pepper, and garlic. Add the carrots, parsnips, and celery, and continue cooking while stirring for 1 minute. Add chicken broth, mustard, and salt and pepper to taste.

  3. Reduce until liquid has completely evaporated. Cool to room temperature.

  4. Put meat, breadcrumbs, eggs, milk, and sage into a bowl. Blend together by hand until just mixed. Season with salt and pepper.

  5. Incorporate vegetable mixture and feta. Transfer mixture into a greased loaf pan measuring 25 cm x 15 cm (10 in. x 5 ¾ in.) and cover with foil wrap. Bake from 1½ to 1¾ hours, or until meat thermometer inserted in centre reads 70°C (158°F).

Suggestion:
Accompany the meatloaf with tomato coulis.

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