Meatloaf - Emeril Lagasse Pasta & Beyond Recipes

INGREDIENTS
¾ lb beef chuck, cubed
¾ lb pork butt, cubed
¾ lb veal stew meat
1 onion, cut into 8 pieces
4 eggs
6 slices whole
wheat bread
3 tbsp. yellow mustard
¹⁄ ³ cup barbeque sauce
3 tbsp. Worcestershire
sauce
2 tsp. salt
1 tsp. ground
black pepper
1 green pepper, sliced
¼ cup ketchup
6

Meatloaf

SERVES 4
DIRECTIONS
1.
In a bowl, toss all the meat
to mix. Freeze the meat for
1 hour before grinding.
2.
With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the meat.
3.
In a large bowl, add all the
ingredients except the green
pepper and ketchup. Mix well
and then divide the mixture
into two loaf pans.
NOTE:
Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.
4.
Preheat the oven to
375° F/191° C.
5.
Brush the top of the
meatloaf with the ketchup
and top with the green
pepper slices. Cook in the
oven until an instant-read
thermometer inserted into the
meatloaf reads 155° F/68° C
(about 1 hour).