Hawks Restaurant Meatloaf

by Monica Bennion on December 12, 2011

Hawks Restaurant award winning meatloaf to pair with our Gold Medal winning Reserve Syrah.

For the meatloaf:
1/2 tbsp olive oil
1/2 cup yellow onion, minced
1/4 cup carrot, minced
3 garlic cloves, minced
1 lb ground chuck
1 lb ground pork shoulder
1/2 tsp red chili flakes
1 tbsp parsley, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 egg
1/2 cup bread crumbs

For the glaze:
1/4 cup brewed coffee
1/4 cup bourbon
1/4 cup brown sugar
1/8 cup soy sauce
1/4 cup catsup
1 tbsp Worcestershire sauce

Heat olive oil in a covered pot over low heat.  Add onion, carrot and garlic.  Cook for about 10 minutes, until tender.  Cool completely.

In a large bowl, gently mix the ground beef and ground pork, then mix the cooked onion, carrot and garlic thoroughly into the meat.  Add seasonings, egg and bread crumbs.  Gently blend the mixture together; do not over mix.

Form into a loaf and place in a greased baking sheet or pan and bake at 325° until the internal temperature is 160°, about 45 minutes.

Meanwhile, prepare the glaze.  Combine coffee, bourbon, brown sugar and soy sauce in a saucepan over medium-high heat.  Stir frequently until liquid is reduced by half.  Add catsup and Worcestershire sauce, stir, and simmer on low heat for 10 minutes.

When meatloaf is done, remove it from the oven and liberally brush on the glaze.  Return to oven for 10 minutes longer or until the glaze has browned.  Remove from oven and let it stand for 10 minutes before slicing.  Serve with mashed potatoes.

Courtesy of Hawks Restaurant, published in The Sacramento Bee July 20, 2011

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