Friday, July 29, 2005

Authentic Café Mini Meatloafs with Carmelized Onions
A delicious recipe from Roger Hayot's Authentic Cafe in Los Angeles, from the "Dinner at the Authentic Cafe" cookbook

Caramelized Onions:
1/4 c. olive oil
2 tbsp unsalted butter
4 or 5 sweet onions, such as Vidalia

1.5 lbs ground chuck
2 large eggs
1 large carrot
1 small onion
1 celery rib
¼ cup evaporated milk
¼ cup unseasoned bread crumbs
¼ cup ketchup
4 cloves garlic
4 sage leaves
1 tbsp. thyme leaves
¼ tsp ground pepper
2 tsp. kosher salt
1 tbsp olive oil

2 tbsp olive
1 large shallot
2 cups beef stock
2 tsp. thyme leaves
2 leaves sage
½ tsp. ground pepper
4 tbsp unsalted butter

Mixed vegetables, cooked (frozen peas+carrots, etc.)

Prepare caramelized onions: heat oil & butter over low heat, cook onions for 30 minutes until limp and deep brown in color.

Preheat oven to 350. Knead meatloaf mixture for 2 minutes, no more. Divide into 5 equal portions, and shape into mini loaves. Brush loaves with oil. Bake 30 minutes at 350 degrees, then increase temperature to 400 and bake 10 minutes more.

While baking, prepare the sauce: heat oil in small saucepan, add shallot and cook about 1 minute. Raise heat to medium. Add stock and bring to boil, then reduce heat to medium low and simmer until reduced in half, about 15 minutes. Just before serving, reheat sauce to very hot. Off heat, whisk in fresh herbs, and add salt & pepper to taste. Quickly whisk in butter, 1 tablespoon at a time. Once butter has been added, serve sauce immediately.

To serve, mound onions on large plates. Spoon mixed vegetables around onions. Place meatloaf on mound of onions. Ladle sauce over meatloaves. Serve immediately, and pass extra sauce.

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