Matinee Meatloaf Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a small baking sheet with foil or parchment and set a shallow baking dish or loaf pan nearby.

Sauté aromatics: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.

Bloom breadcrumbs: In a small bowl combine 3/4 cup breadcrumbs and 1/4 cup whole milk. Let sit 2–3 minutes until milk is absorbed.

Mix meatloaf: In a large bowl combine 1 lb ground beef, 1/2 lb ground pork, cooled onion-garlic mixture, breadcrumb mixture, 1 large egg, 1 tablespoon amaro, 1 teaspoon Worcestershire sauce, 2 tablespoons chopped parsley, 1 teaspoon dried oregano, 1 1/4 teaspoons kosher salt and 1/2 teaspoon black pepper. Using clean hands or a fork, mix gently until ingredients are just combined—do not overwork (about 20–30 seconds).

Form and sear: Shape the mixture into a compact loaf sized to serve 3–4 (about 8–9 inches long and 2–3 inches high). Heat a skillet over medium-high heat and add 1 tablespoon olive oil (if not already used). Sear the loaf on both long sides until browned, about 2 minutes per side, to develop color (optional but recommended).

Bake with glaze: Transfer seared meatloaf to the prepared baking sheet or loaf pan. Reserve 2 tablespoons of the demi-glace glaze (see glaze section) for serving. Brush the top of the meatloaf with a thin layer of the glaze. Bake in preheated oven until internal temperature reaches 160°F (71°C), about 35–40 minutes depending on thickness. Remove from oven and tent with foil; let rest 8–10 minutes before slicing. Finish by spooning reserved glaze over slices.

Combine base ingredients: In a small saucepan over medium heat whisk together 1 cup beef demi-glace and 2 tablespoons tomato paste until smooth.

Add flavor: Stir in 1 tablespoon amaro and 1 teaspoon brown sugar. Simmer gently until slightly reduced and glossy, 6–8 minutes, stirring occasionally.

Season and finish: Reduce heat to low and whisk in 1 tablespoon cold cubed butter until incorporated to give shine and slightly thicken. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm; reserve about 2 tablespoons for finishing the sliced meatloaf.

Cook potatoes: Place 1 lb peeled and cubed Yukon Gold potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, 12–15 minutes.

Warm dairy: While potatoes cook, warm 1/2 cup heavy cream (or half-and-half) with 2 tablespoons unsalted butter in a small saucepan until butter melts and the mixture is hot but not boiling.

Mash and season: Drain potatoes well and return to the pot off the heat. Mash to desired texture with a potato masher or ricer. Gradually add warm cream-butter mixture until smooth and creamy. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 tablespoon minced chives if using. Keep warm until service.

Sauté vegetables: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 tablespoon minced shallot and cook 1 minute until softened. Add 4 oz sliced cremini mushrooms and sauté until they release liquid and begin to brown, about 4–5 minutes. Add sliced zucchini coins and cook 2–3 minutes until just tender; do not overcook.

Deglaze and simmer: Add 2 tablespoons dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits. Let cook 1–2 minutes to reduce slightly.

Finish cream sauce: Reduce heat to medium-low and stir in 1/2 cup heavy cream and 1 teaspoon fresh thyme leaves. Simmer gently 2–3 minutes until sauce thickens slightly and coats vegetables. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm for plating.

Slice and plate: On each plate spoon about 1/2 cup mashed Yukon Gold potatoes slightly off-center. Place two slices of meatloaf (about 3/4–1 inch thick) against the potatoes. Spoon zucchini and mushroom cream alongside the meatloaf.

Sauce and garnish: Reheat the reserved demi-glace glaze if needed and spoon 1–2 tablespoons over the meatloaf slices. Garnish with fresh thyme sprigs and a sprinkle of chopped parsley.

Serve: Serve immediately while hot.