From the kitchen of Chez Tse 

Serves 8

2 teaspoons olive oil
2 slices bacon, cut into small cubes
3 cloves garlic, peeled and roughly chopped
1 medium white onion, peeled and roughly chopped
2 medium celery sticks, roughly chopped
2 medium carrots, peeled and roughly chopped
1 tablespoon fresh thyme
1/2 cup dry white wine such as Chardonnay
2 pounds gradd fed sirloin (5% fat)
2 large eggs, lightly beaten
2 medium slices of bread, cut into 1/2 inch cubes
2 teaspoons salt
1 teaspoon ground pepper

Preheat oven to 350 degrees. In a food processor, add garlic and onions. Pulse until finely chopped. Place in a medium bowl and repeat with celery and carrots. Heat a large stainless steel skillet over medium high heat. Add oil and when it shimmers, add bacon. Sauté until bacon begins to crisp, about 2 minutes. Add chopped vegetables and thyme and sauté until vegetables release their liquids and the liquid evaporates. Deglaze pan with white wine and cook until wine has evaporated and mixture is dry. Remove from heat and let cool 15 minutes. 

In a large bowl, mix together with your hands ground sirloin, eggs, bread, salt, pepper and chopped vegetables until completely combined. Press meatloaf into an 8 3/4” x 4 3/4” loaf pan, mounding top lightly. Set loaf pan on rimmed baking sheet to catch any drips. Bake in oven 1 hour and 15 minutes or until internal temperature reaches 140 degrees. Remove from oven and let stand 15 minutes. Internal temperature should rise another 7 to 10 degrees. Remove meatloaf from pan and cut into 8 slices. Serve hot.

 Leave a Comment