CCNYCRecipeBook

Big Red Tap & Grill Meatloaf Directions: • Dice vegetables and sauté in a small amount of olive oil until soft. • Pulse vegetables once cooled in a food processor or mince very fine. • Place all remaining ingredients in mixing bowl and mix very well. • Chill for 1 to 2 hours for flavors to blend. • Free form on a baking sheet and smooth top with wet hands. • It may also be placed in a greased loaf pan to bake. • Brush with a mixture of ketchup, honey, and Worcestershire sauce until glazed. • Heat oven to 350 degrees. • Bake meatloaf uncovered until internal temperature reaches 150 degrees. Ingredients: • 1 package 1 1/2 lbs ground beef or 1 package ground meatloaf mix • 1 peeled large carrot • 1 rib of celery • 3 cloves garlic, sliced • 1 small white onion • 1 1/2 cups moistened seasoned or plain bread crumbs • 3 tablespoons Pecorino or Parma cheese • 2 tablespoons minced parsley, chives, or both - optional • 3 whole large eggs, beaten • 2 tablespoons Kosher salt • 1 teaspoon ground pepper • 2 teaspoons oregano leaves • 4 tablespoons ketchup + 2 for glazing with honey – reserve • 2 - 3 dashes of hot sauce – optional • 3 dashes of Worcestershire sauce • 1 tablespoon honey for glazing Jaeseon suggests: Medium-bodied Cabernet Sauvignon, or Merlot with a bit of spiciness to it i.e. Merlot/Cabernet Sauvignon, Shafer TD9, Napa, CA Cheers! Jaeseon Lee, Food and Beverage Manager curates our wine list and the seasonal cocktail menu.