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Modern Meatloaf with Pear Glaze with Barley Risotto and Green Beans

4 slices bacon, chopped

1 medium carrot, diced

1 medium onion, diced

1 rib celery, diced

1 clove finely chopped or crushed garlic

1 pound ground beef

1 tablespoon coarse grain mustard

2 eggs, beaten

1 cup panko bread crumbs

¼ cup half-and-half

½ teaspoon salt

¼ teaspoon pepper

Pear Glaze

2 tablespoons butter

1 clove crushed garlic

1 teaspoon chopped fresh rosemary

¼ teaspoon salt

2 cups apple juice

2 tablespoons honey

2 pears, peeled, cored and sliced

1 tablespoon coarse ground mustard

1 tablespoon apple cider vinegar

For the meatloaf: Heat oven to 400 degrees. Grease a loaf pan.

Over medium heat, render chopped bacon in saute pan. Once crisp, set bacon aside and drain bacon fat, keeping 1 tablespoon remaining in pan. Add carrot, onion, celery and garlic; cook and stir occasionally for about 5 minutes, just until soft. Allow to cool, then mix bacon, vegetables, beef, mustard, eggs, bread crumbs, half-and-half and salt and pepper in large bowl. Mix thoroughly, but manipulate ingredients as little as possible to avoid making mixture tough. Press firmly into a prepared pan. Cover and bake 30 minutes. Remove cover and bake 15-20 minutes more.

For the glaze: While meatloaf bake, melt butter over medium heat in small sauce pan. Sauté garlic and rosemary for 1-2 minutes, being careful not to burn garlic. Add remaining ingredients and continue to cook over medium heat, stirring occasionally until mixture reduces in half, about 30 minutes. Finally, use a blender to purée mixture into the final pear glaze. Pour glaze over meatloaf. Serve with Blue Cheese Barley Risotto and Roasted Fennel, Pear and Green Beans.

Serves four to six.

Emily Geddes, Geneva

Roasted Fennel, Pear, Green Beans

Blue Cheese Barley Risotto

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