Chef James Kerwin of Little Fib at the Renaisance Nashville Hotel made this comforting, homey meatloaf at The Edible Kitchen at The Sunday Market December 2. He used grass-fed beef from our friends at Tennessee Grass Fed Farms.
1. Preheat oven to 350F.
2. Place onion, celery, carrot, mushrooms, parsley, garlic and anchovy in the food processor. Pulse until the mixture in finely
ground (pieces no bigger than an M&M).
3. Heat oil in a saucepan. Add onion mixture and cook 10 minutes. Add the paprika and cook for another minute. Add stock, cream, soy and worcestershire and turn up the heat. Stir and continue to cook until almost all the liquid has evaporated.
4. In a large bowl combine the ground beef, egg, cheese and bread cubes. Mix with your hands until combined. Add the
onion mixture, thyme and mustard. Season with salt and mix until incorporated. Do not over mix or the meatloaf will
become rubbery. Shape the meatloaf and place into 1 9 x 5-inch loaf pan.
5. Cook the meatloaf until internal temp is 155, about 35 minutes. Let cool and remove from pans. Yield : 8 servings
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