How To Make Foie Gras–Stuffed Veal Meatloaf

Dec 17, 2013 4:00 pm

A rich, flavorful must-try veal meatloaf recipe

foie gras stuffed veal meatloaf recipe
Your dinner guests are in for a surprise when they slice into this bacon-wrapped foie-stuffed veal meatloaf.
 

Meatloaf may seem like a simple dish, but to pull off a version worth washing down with a great pint we're turning to Boston Back Bay gastropub Towne. Executive Chef Mark Allen loaned us his expert step-by-step technique to not only upgrading your meat of choice to super-tender ground veal, but stuffing that bad boy with delicious, fatty foie gras and wrapping it with bacon. Suffice it to say, this is not Nana's recipe. Unless it won the lottery.

Here's what you'll need to serve 4:

  • 20 ounces coarsely ground veal
  • 4 ounces foie gras, split into 4 pieces
  • 2 carrots, peeled and minced
  • 1 Spanish onion, finely diced
  • 2 cloves of garlic, minced
  • 1 red pepper, finely diced
  • 1 cup of breadcrumbs
  • 1 egg
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of Dijon mustard
  • 12 slices of uncooked maple bacon
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • ½ cup olive oil
  • Salt and pepper to taste
lay out your mise en place
Lay out your mise en place

Do all your prepwork and measuring beforehand, it will make easy work out of a complicated-sounding recipe. 

Sauté the vegetables and spices
Sauté the vegetables and spices

In a sauté pan, under medium heat, sweat the onions, carrots, peppers and garlic until they take on a translucent color. Add the fennel seed and cumin seed, then season with salt and pepper. Set aside and let cool. 

Mix the meat and vegetables
Mix the meat and vegetables

In a large bowl, add the ground veal and fold in the carrots, peppers and garlic.  Combine well, but don't overmix. 

Form the meatloaf
Form the meatloaf

Add all remaining ingredients (except the foie gras and bacon) and mix. Portion meat mixture into four large meatballs.  

Stuff with foie
Stuff with foie

Take the foie gras and place one piece into each meatball, covering it entirely with the meat, then shape into a loaf.

Lay out the bacon
Lay out the bacon

Lay out three slices of bacon so the edges are touching, then place a meatloaf on top.

Wrap with bacon
Wrap with bacon

Fold alternating strips over, then tuck under, to encase the entire meatloaf in a layer of bacon. Preheat the oven to 350F.

Sear, then roast
Sear, then roast

Sear the bottom of the meatloaf in a hot skillet, then transfer skillet to the oven and bake for 45 minutes. Remove from pan and allow to rest for 5 minutes before serving with your favorite sides.

Rest, then serve
Rest, then serve

Remove from pan and allow to rest for 5 minutes before serving with your favorite sides. We recommend mashed potatoes and asparagus.

 
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