Tassel Ridge® Chef Frank’s Meatloaf with Creole Sauce

5 eggs
3 Tbsp Worcestershire sauce
1¼ cups ketchup
1¼ cups heavy cream
2½ lbs andouille or smoked sausage, chopped
2½ pounds ground beef
2½ pounds ground pork
4 cups diced onion
1½ cups small diced bell pepper
2 Tbsp minced garlic
1¼ tsp rubbed sage
1 Tbsp dried thyme
1 Tbsp salt
2 tsp pepper
5 cups bread crumbs
Creole Sauce (recipe follows)

Preheat oven to 350°F. Whisk eggs in large bowl. Add Worcestershire sauce, ketchup, and cream. Whisk well. Combine sausage, beef, and pork in another bowl. Add egg mixture, onion, bell pepper, garlic, sage, thyme, salt, and pepper. Mix well. Add bread crumbs. Mix well. Set aside. Spray a large loaf pan with non-stick cooking spray. Place meat mixture in pan, making sure to pack well and remove all air pockets. Cover with foil. Bake for about 45 minutes. Remove foil and bake another 30 minutes, or until internal temperature reaches 165°F. Remove from oven. Slice and top with Creole Sauce. Serves 4–6. 

Tassel Ridge® Creole Sauce 

1 stick butter
¾ cup diced onion
¾ cup diced green pepper
¾ cup diced celery
1 bay leaf
1 tsp oregano
½ tsp cayenne pepper
½ tsp paprika
½ tsp white pepper
½ tsp dried thyme
½ tsp dried basil
¼ tsp ground fennel seed
½ tsp salt
½ tsp pepper
1 cup diced tomatoes
1 cup tomato sauce
1¼ cups water
1½ Tbsp chicken base
½ tsp Tabasco sauce

Melt butter in medium saucepan over medium-high heat. Add onion, green pepper, and celery. Cook until soft and aromatic. Add bay leaf, oregano, cayenne pepper, paprika, white pepper, thyme, basil, fennel, salt, and pepper. Cook until spices are aromatic, or about 2 minutes. Add tomatoes, tomato sauce, water, chicken base, and Tabasco. Bring to a boil. Boil for about 20 minutes. Yield 1-1½ quarts.

Wine Recommendation: Tassel Ridge Iowa Cuvée 220 

Iowa Cuvée 220 is a dry, light red with cherry fading to strawberry on the palate and a pleasant, slightly drying finish with light tannins. A blend of St. Croix, Marquette, and Frontenac grapes grown in our Mahaska County, Iowa, vineyards, Iowa Cuvée 220 is a nice food pairing wine and works especially well with dishes that have big flavors. Serve slightly chilled.

Category : KIOA Recipe of the Week Posted on December 29, 2016

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