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Recipe courtesy of:
Serving of 8 People
1 pound of ground Beef
1 pound of ground Veal
1 pound of ground Pork
¼ pound of ground veal liver
1 cup of Ketchup
¼ cup of Dijon mustard
1 ½ cups of Bread Crumbs
1 cup of chopped parsley
1 cup of chopped chives
2 cloves of chopped garlic
1 ½ cups of finely diced onions
1 ½ cups of finely diced Celery
1 ½ cups of finely diced Carrots
2 ounces of Worchester sauce
1 pound of Caul fat
1 tablespoon of Butter
Sauté the onions, carrots, and the celery until soft. Let it cool down to room temperature.
Mix all ground meats in a large bowl adding all remaining ingredients, except for the caul fat. Season the meats to your taste.
Place 1 pound of the meatloaf in the center of the caul fat. Wrap meatloaf to form a ball shaped loaf. (You should be able to get eight one pound serving portions). Steam until the internal temperature reaches 140 degrees Fahrenheit.
To serve, place meatloaf in oven to heat through with a knob of butter and baste.
Meat will then begin to caramelize.