There’s no better way to counteract the shorter, colder days than with a hearty dose of comfort food. From soups and stews to meaty fare, these are dishes you want to hunker down with and savor. We turn to area chefs for inspiration for recipes to cozy up with. Today, Chef Steve Mannino of Rustico shares his recipe for a tomato balsamic glazed Italian meatloaf.
Tomato Balsamic Glazed Italian Meatloaf
- 2 pounds ground beef
- ½ pound bulk Italian sausage
- ½ pound ground veal
- 12 ounces portabella mushrooms, stemmed and cleaned
- ½ medium yellow onion, small dice
- 2 each celery stalks, small dice
- 1 small carrot, small dice
- 1 ½ tablespoon garlic, minced
- 2 tablespoons dried oregano
- ¼ cup heavy cream
- 9 tablespoons Worcestershire
- 2 tablespoons chili flakes
- 1 cup Parmesan
- 2 tablespoons parsley, chopped
- 3 tablespoons ketchup
- 3 tablespoons mustard
- 2 tablespoons salt
- 3 tablespoons vegetable oil
- 2 ½ cups San Marzano tomato puree
- 1 cup balsamic vinegar
- 1 ½ cup brown sugar
- ½ cup honey
- Preheat oven to 350 degrees.
- In a hot sauté pan, on medium – high heat, add vegetable oil. Brown garlic (approximately 2 min) add celery, carrots and onions and continue to cook for approximately 5 – 8 minutes until the vegetables start to caramelize and soften. Remove from heat and allow to cool slightly.
- Place meat in a large mixing bowl and then add the remaining ingredients along with the caramelized vegetables. Mix until just incorporated with hands, but do not overwork. Set aside.
- Grease a 10x6x3 loaf pan with cooking spray. Form meat mixture into a loaf and insert into pan. Cook for approximately 40 minutes, remove from oven and strain fat.
- While meat is cooking, prepare glaze. Using a small to medium sauté pan bring the tomato puree to a simmer. Once simmering, add the remaining ingredients and simmer for an additional 20 minutes. Upon completion the glaze should have a sweet and sour tang to it.
- Using 1 cup of the glazing liquid, glaze meatloaf and return to oven for an additional 20 minutes until done. Allow to rest for about 10 minutes, slice and serve with remaining glaze.