Meatloaf a la Margot

Seasoned with Parsley and Pistachio Nuts



Some things are better served cold. This meatloaf is one of them. Start with the best ingredients you can find. I used fresh ground sirloin and Mazzeo's hot Italian sausage from Guido's, Jones Cherry Smoked bacon, fresh parsley and unsalted pistachio nuts. Pressing the loaves over night after they have cooled to room temperature squeezes out fat and forms bricks which can be sliced thinly.

Ingredients

2 pounds ground beef
2 pounds bulk sweet Italian sausage (or ground pork)
4 hot Italian sausage links
1 pound bacon
2 eggs
2-3 carrots
several garlic cloves
1 bunch parsley
1 large onion
1 cup shelled pistachio nuts
1 cup cracker crumbs
½ cup brandy
½ teaspoon salt
Pepper

Equipment

2 bread pans
1 sheet pan
1 large mixing bowl
1 heavy pan
1 whisk
Chef’s knife
Meat thermometer
Parchment paper
Aluminum foil
Several bricks

Instructions

1. Precook hot Italian sausage in heavy pan over medium heat. Set aside to cool.
2. Preheat oven to 325 degrees.

3. Chop onion finely; chop parsley finely; crush and chop garlic; set aside.

4. Peel and quarter carrots lengthwise.

5. Cover bottom and sides of bread pan with bacon.



6. Break eggs in large mixing bowl, beat lightly; mix in brandy, onion, nuts, parsley, salt and several grinds of pepper.



7. Add ground beef and pork to wet ingredients, mixing by hand. Finally add crackers; stop mixing once crackers are evenly distributed.

8. Transfer enough mixture to cover the bottom third of the bread pans; place three carrot spears lengthwise in each pan; place two precooked hot Italian links between carrot spears; fill in around links with more meat mixture; place more carrots lengthwise along top of sausage links; fill pans to ¼ inch below top of pan with remaining mixture and cover with two or three strips of bacon.



9. Place loaves in oven on sheet tray for about 40 minutes. Use meat thermometer to ensure center is cooked to 165 degrees. Remove from over and cool to room temperature.

10. Place bread pans on sheet tray, then place bricks wrapped in aluminum foil on top of meat to press out oil. More weight is better. Place in refrigerator with brick weights over night.