Close
Ingredients
| ground beef: 0.33 lb |
| ground pork: 0.33 lb |
| ground veal: 0.33 lb |
| garlic: 2 cloves |
| salt: 1 tsp |
| shallot onions: 2 |
| Italian parsley: 1/4 cup |
| dried porcini mushrooms: 1 Tbl |
| dried oregano (ground): 1 tsp |
| red wine: 1/4 cup |
| black pepper: 1 tsp |
| bay leaf: 1/2 |
| bacon: 1 strip |
| olive oil: 1 tsp |
| salt: 1 dash |
| red potatoes: 2 (cut in eighths) |
| carrots: 2 (small, peeled) |
| turnips: 1 whole turnip (small, peeled and cut in half lengthwise) |
Meatloaf for One
User rating:
Instead of making a meatloaf that will feed an entire family, this recipe is the perfect size for one with enough leftovers for a meatloaf sandwich.
-
Prep Time
20 min -
Cook Time
50 min -
Servings
2 serving(s)
Tags
- The night before you’re planning to have a meatloaf dinner, put the meats in a bowl. Smash the garlic cloves, peel and chop them fine, then, with the flat of your knife, mash them into a paste with ¼ teaspoon of the salt. Chop the shallots and parsley, and crumble the porcini. Add all these seasonings to the meats, along with the oregano, the wine, several grindings of your pepper mill, and the remaining salt. Mix thoroughly with your hands, squishing the meat with your fingers. When thoroughly mixed, cover the bowl with plastic wrap and let macerate for 24 hours in the refrigerator.
- The next day, remove the meat from the fridge and pull off a tiny piece. Cook it quickly in a small skillet, then taste it to see if it needs more seasoning. If so, add whatever is needed. Form the meat into a small loaf. Break the bay leaf into three pieces, and arrange them on top of the loaf; then lay the bacon strip, also cut in thirds, on top. Transfer the loaf to a medium baking pan. Rub a little olive oil and salt over the vegetables and distribute them around the meatloaf. Bake in a preheated 350° oven for 45–50 minutes, turning the vegetables once.
- Everything is done when the meat looks lightly browned, the bacon a bit crisp, and the veggies tender (the internal temperature of the loaf should be about 150°). Let rest for at least 5 minutes, then cut three or more slices, and arrange on a warm plate, with the vegetables surrounding the meat and the drippings poured over the top