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  • 1 lb Ground Beef
  • 1 lb Ground Veal
  • 1 lb Ground Pork
  • ¼ lb Ground Veal Liver
  • 1 cup Ketchup
  • ¼ cup Dijon Mustard
  • 1 ½ cups Panko Bread Crumbs
  • 1 cup Chopped Parsley
  • 1 cup Chopped Chives
  • 2 cloves of garlic, peeled and chopped
  • 1 ½ cup Onion, diced
  • 1 ½ cup Celery, diced
  • 1 ½ cup Carrots, diced
  • 4 tbsp Worcestershire Sauce
  • 1lb Caul Fat
  • 1 tbsp Butter

Preparation Instructions:

  • In a Culinary Parchment Paper lined frying pan, sauté onions, carrots and celery until soft and let cool to room temperature.
  • Mix all ground meats in a large bowl adding all remaining ingredients, except for the caul fat. Season meats to your taste.
  • Place 1 pound portion 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 to an internal temperature of 140º F.
  • To serve, place meatloaf in the oven on a Culinary Parchment Paper lined baking sheet to heat through with a knob of butter and baste.
  • Meat will then begin to caramelize; when meatloaf reaches an internal temperature of 165°F it is ready to serve.

Makes 8 servings. Serve with twice-baked potatoes and desired vegetables.

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