Shelly's Recipe

ITALIAN MEATLOAF WITH GARLIC MASHED POTATOES

Category: Meatloaf

pound ground chuck
1 pound ground pork
1/4 pound Pancetta, finely chopped
1 cup onions, finely chopped
1 tablespoon garlic, finely chopped
1/4 cup + 2 tablespoon Grande Mariner
3 tablespoon tomato paste
2 cup fresh breadcrumbs
2 large eggs
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh sage, finely chopped
1 tablespoon kosher salt
2 teaspoon black pepper

In a bowl combine the ground chuck and pork. Stir to combine.

Heat a large skillet over medium heat. Add the Pancetta and cook briefly. Add the onions and garlic and stir to combine. Cook for 5-7 minutes or until the onions are soft. Deglaze the pan with 1/4 cup Grande mariner and reduce until dry.

Pour the Pancetta mixture into a separate bowl. Add 2 TBS of tomato paste and stir to combine. Add the breadcrumbs, eggs and herbs, mix well.

Combine the Pancetta mixture with the meat and season with salt and pepper.

Spray a loaf pan with cooking spray and press the meat into the pan.

In a small bowl combine the remaining Grand mariner and tomato paste and stir to combine. Brush the top of the meat loaf with the mixture and place in a preheated 350 F oven for 1 hour. Check the internal temperature. The internal temperature should be at least 155 F. Remove from the oven and allow to rest 10 minutes before slicing.

Serve with garlic mashed potatoes.

Garlic Mashed Potatoes
2 heads garlic, unpeeled
1/4 cup olive oil
3 pound russet potatoes
1/2 (+/-) pound unsalted butter
1 (+/-) cup heavy cream, half and half or milk
Kosher salt to taste
Black pepper to taste

Cut the top third of the garlic off. Place the garlic cut side up in a shallow baking dish. Pour over the olive oil and cover the dish with foil.

Place the dish in a preheated 375 F oven and bake for 40-50 minutes. Remove foil and check that the garlic is soft. If soft, remove foil and brown for another 10-20 minutes. If hard, recover and bake until soft and then brown. Place in warm place and cool to room temperature.

While the garlic is roasting, peel the potatoes and cut into 1 inch chunks. Place in a heavy pot and cover with cold water. Add 1 TBS kosher salt.

Place over medium high heat and bring to a simmer. Boil the potatoes for 20-30 minutes or until very tender when pierced with a knife.

Drain the potatoes well and allow them to sit in the colander until they begin to turn white on the edges.

Press the garlic out of the skin and add to the potatoes. Run the potatoes and garlic through a food mill or potato ricer.

Scald the cream and cut the butter into chunks.

Add the butter to the potatoes and stir gently. When the butter is not quite incorporated into the potatoes, add the cream slowly until the desired consistency is reached.

Season with salt and pepper. Serve hot. Serves 6-8