PLEASANT GROVE MEATLOAF TERRINE (revised) Yield: about 20 slices, more if cold and cut thin See abbreviations, if needed • 1/4 lb (optional) soppressata or pepperoni (about 20 thin slices) • 2T EVOO • 1 medium red or yellow onion, diced • 2 cloves garlic, pureed or 2t of prepared garlic • 2T diced jalapenos, drained • 8 piquante sweet peppers “Peppadews” , drained and • 1/4C fresh cilantro or parsley, finely chopped • S/P • 1T Dijon mustard • 2t Worchester Sauce • 4 dashes Tennessee Sunshine • 2 eggs • 1/3C diced tomatoes (I really like Muir Glen Fire Roasted Diced • 2 lbs ground sirloin • 3/4 lb fresh hot pork sausage, casings removed (Italian or Mexican) • 3/4C Panko or bread crumbs • 1/4C barbecue sauce or catsup for topping ———————————————————– 1. Preheat oven to 350F 2. Line the terrine with hard sausage slices or grease it with EVOO 3. Sauté onions to transparent in the EVOO 4. Add the garlic and jalapenos and heat briefly 5. Empty the sauté pan into a large bowl 6. Break the eggs in a prep dish, whisk briefly and then add them to 7. Add the sweet peppers and fresh cilantro or parsley 8. Add the mustard, Worchester, hot sauce and whisk well 9. Add the Panko and whisk 10. Add the sirloin and sausage and work it into the mixture, by hand, don’t over mix 11. Turn out the meatloaf and shape to fit the terrine 12. Place the meatloaf into the terrine and press to fit into the sides 13. Form a shallow trench with finger tips along the top of the meatloaf with barbecue sauce or catsup 14. Bake, uncovered, to 165F or slightly higher, about 45 minutes (see 15 Remove from oven and skim off the any unsightly fat that has bubbled 16. Find a spatula that fits the width of the terrine to slice and neatly or let cool completely and then remove entire meatloaf for slicing for cold servings Safety Note Ground meat and fresh sausage must be cooked to 165F before from the oven |
