Name: An Elevated Meatloaf Recipe
Ingredients: 2 lbs ground strip loin; 2.25 lbs 80/20 ground meat; 2 tbsp ground fennel; 3 tbsp rendered pork fat; 2 tbsp whole grain mustard; 8 oz caramelized onions; ¼ cup sage chopped; 1 cup garlic confit; 3 tbsp salt; 9 egg; 1 tbsp pepper; 2 cup ground panko; 4 oz pate

Description

This elevated meatloaf blends strip loin, ground beef, fennel, caramelized onions, sage, and garlic confit with the rich addition of pâté for depth of flavor. Baked in a terrine mold, chilled, then sliced and grilled, it delivers a savory, refined twist on a comfort‑food classic.

Ingredients

Scale

2 lbs ground strip loin
2.25 lbs 80/20 ground meat
2 tbsp ground fennel
3 tbsp rendered pork fat
2 tbsp whole grain mustard
8 oz caramelized onions
¼ cup sage chopped
1 cup garlic confit
3 tbsp salt
9 egg
1 tbsp pepper
2 cup ground panko
4 oz pate

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Instructions

Mix ingredients well.
Place in a terrine mold lined with plastic wrap.
Top with a layer of dijon mustard on top of the terrine.
Bake in oven in water bath at 450 degrees for 1-1½ hours.
Cool overnight.
Slice and grill with oil, salt and pepper.