MARK’S MEATLOAF
Ingredients
1¾ lbs. 90% lean ground beef
2 eggs
2 oz. olive oil plus extra for cooking
6 oz. beef stock plus extra for drizzling
½ cup grated Parmesan or Romano cheese
½ cup plain bread crumbs
A hefty handful of chopped fresh parsley
Generous sprinkling of kosher salt and black pepper
Directions
Mix all of the ingredients in a bowl and place on an oiled sheet pan.
Form a uniform rectangle 1½ - 1¾ inches in height.
Place into a 350 degree oven.
I remove it when the internal temperature has reached 140 degrees which is medium.
Heat the remaining beef stock to a simmer and drizzle over slices of the meatloaf. This is one of the few times I would ever recommend this but if you don’t have homemade beef stock I sometimes use a can of Franco American or Campbell’s au jus. (I can hear my fellow chefs gasping in horror).
The proportion of meat to breadcrumbs in this recipe will produce a meatier meatloaf. The eggs and olive oil provide richness and moisture. The stock adds flavor and moisture.
Should you choose to cook your meat in excess of 140°, remember the more you cook it the drier it will be. You’ll still have meaty and rich, but not as moist. Oh well. Two out of three aint bad.
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