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Category: Meatloaf
Prep Time: Cook Time: Total Time:
2 tbsp extra-virgin olive oil
1 red bell pepper, finely chopped
1 large onion, chopped and divided
2 ribs celery, chopped
1 cup shredded carrots
Salt and pepper, for seasoning, plus coarse black pepper for finishing sauce
1/2 lb ground beef
3/4 lb bulk hot sausage
3/4 lb ground sweet sausage
1 egg
3/4 cup bread crumbs
1/2 cup grated Parmigiano or Romano
1/8 lb pancetta, 4 slices, chopped
3 cloves garlic, chopped
Splash red wine
1/2 cup beef stock
1 can petite diced or stewed tomatoes
1 tbsp Worcestershire sauce
2 tsp hot sauce
Preheat oven to 425. Heat a small skillet over medium heat with 2 tbsp extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool.
Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through.
Heat a medium sauce pot over medium high heat. Add a drizzle of olive oil to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.
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SPICY SAUSAGE MEATLOAF PATTIES WITH ITALIAN BARBECUE SAUCE
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Category: Meatloaf
Prep Time: Cook Time: Total Time:
2 tbsp extra-virgin olive oil
1 red bell pepper, finely chopped
1 large onion, chopped and divided
2 ribs celery, chopped
1 cup shredded carrots
Salt and pepper, for seasoning, plus coarse black pepper for finishing sauce
1/2 lb ground beef
3/4 lb bulk hot sausage
3/4 lb ground sweet sausage
1 egg
3/4 cup bread crumbs
1/2 cup grated Parmigiano or Romano
1/8 lb pancetta, 4 slices, chopped
3 cloves garlic, chopped
Splash red wine
1/2 cup beef stock
1 can petite diced or stewed tomatoes
1 tbsp Worcestershire sauce
2 tsp hot sauce
Preheat oven to 425. Heat a small skillet over medium heat with 2 tbsp extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool.
Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through.
Heat a medium sauce pot over medium high heat. Add a drizzle of olive oil to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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