A meatloaf that is fun to make and pretty to plate , we’ll make it look like a little gift 🙂
We will need the ground meats , 1/2 amount of lean beef to 1/4 veal and 1/4 pork .
in food processor pulse red & sweet onions , red/yellow/orange sweet peppers , 2-3 cups of chopped celery and 2-3 fresh Roma tomatoes ( peeled and deseeded ) .
Add meats to a large mixing bowl and add the veggies and add 1/2 cup grated garlic , diced green onions , flat leaf parsley , fresh basil and oregano ( dry ok ) ; add tomato sauce , a splash of ketchup , a splash of Worcestershire , about 2 oz. soy sauce , about 2 oz. thick Teriyaki sauce ; in a separate smaller bowl add Panko breadcrumbs ( about 4 cups to 1 kg. meat mixture ) , add 4-5 eggs , and mix in 35% cream until a runny mulch happens , add seasoning as s/p , Knorr demi glaze , Vegeta seasoning .
Mix it all well together and get it into a loaf pan ( or shape it as such on a pan ) , cover with parchment paper then with aluminum foil and bake in the oven at 400 for 45 mins to an hour ; uncover and brush with a sauce mixture of ketchup mixed with a little horseradish and a couple tbsp. of spicy/sweet chili sauce , get back in the oven for about 10-15 mins. uncovered .
Now for fun , get some sheets of phyllo dough and cut some long ribbons out of leek ( blanch the ribbons in boiling water for a few secs. to just soften ) ; cut nice portions of meatloaf and set about brushing the phyllo
with melted butter , about 5 sheets layered on top of each other , wrap the piece of meatloaf as fitted as possible , tie up ” gift ” like the leek ribbons ; pop back in the oven for about 15-20 mins. or until phyllo dough nicely golden brown ; serve with a red wine -mushroom-cipollini sauce , mashed potatoes or other preferred sides ; cheers 🙂
** note : it can be made a day or 2 ahead and kept covered with plastic wrap in the fridge with the phyllo uncooked ; finish baking when needed .