Recipe Station

Not your Grandmother's meatloaf, this recipe is going to change the way you think about using your grill. With the trio appearance of veal, pork, and beef, and the delicious buttery gravy, this loaf is taken to the next level of classic renditions. Get your forks ready, this is going to be a great meal!

What You Will Need:

• 1 pound ground veal

• 1 pound ground pork

• 1 pound ground beef

• 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce

• 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce

• 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce

• 3 large eggs

• 1 1/3 cups finely ground Panko (place Panko in food processor to finely grind)

• 2/3 cup whole organic milk

• 1 tablespoon kosher salt

• 1 1/2 teaspoons freshly ground black pepper

• Olive oil

• 2 stalks of celery, finely diced

• 1 large Spanish onion, finely diced

• 2 cups chicken stock, homemade or good quality purchased

• 8 to 10 cloves roasted-garlic

• 3 tablespoons butter, at room temperature

How To Prepare

1. Preheat your smoker or grill to 400 and set it up for an indirect cook. (If cooking in an oven. preheat the to 350 degrees.)

2. Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.

3. Heat a medium saute pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.

4. Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.

5. Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.

Note: Always cook your food to temperature and not by the time & don't forget to incorporate resting time into the temperature served.

Article Source: Griffins Grub