Recipe » Petite Meat Loaves with Tomato Reduction


For the Meatloaf

1 small bell pepper, finely chopped
1 large shallot, finely chopped
2 cloves garlic, finely minced
1 tablespoon olive oil
1 pound ground beef
1/2 pound bulk Italian sausage
1 cup coarse bread crumbs
1 egg, lightly beaten
1/4 cup red wine
1 teaspoon marjoram
1/2 teaspoon Hungarian paprika
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Preheat oven to 400 degrees. Heat olive oil in a skillet and sauté bell pepper, shallot and garlic until just tender. Add red wine and simmer for about 1 minute. Set aside to cool. Combine all ingredients in a large mixing bowl and knead until thoroughly mixed. Divide mixture into 4 portions and shape into small loaves. Place in a baking dish and bake for 30 to 45 minutes, until nicely browned and done throughout. Serve with tomato sauce.

For the Tomato Reduction

1 pound beef bones
2 tablespoons olive oil
8 cups water
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 bay leaves
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Heat olive oil in a large soup kettle. Add beef bones and brown on all sides. Add carrots, celery, onion and garlic, and sauté until tender. Add tomato paste and water and stir to blend. Add bay leaves, salt and pepper. Reduce heat and simmer for about 1 hour. Remove from heat and allow to cool. Strain broth into a medium saucepan. Bring to a boil, reduce heat to low and simmer uncovered, stirring occasionally until sauce is thickened and reduced to about 2 cups. Recipe and photo ©2009 Celeste Heiter, published with permission.

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