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MARK’S MEATLOAF
 

1 ¾ 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


Mix all of the ingredients in a bowl and place on an oiled sheet pan. 

Form a uniform rectangle 1 ½ - 1 ¾ 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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