Meatloaf with Sofrito

2 Tbsp butter

2 medium garlic cloves, minced

1 medium onion, minced

½ c minced carrot

½ c minced celery

1 slice bread, crusts removed, torn into rough pieces

4 oz white mushrooms

½ c sofrito (recipe below)

Freshly ground black pepper

1 ½ lb ground beef

1 ½ tsp Italian seasoning (Oaktown Spice Erbe Italiano di Lusso)

1 large egg

Kosher salt

1 tsp paprika

Glaze:

½ c sofrito

2 Tbsp packed light brown sugar

¼ c cider vinegar

½ tsp ground black pepper

Cayenne or other red pepper to taste

Preheat oven to 350 degrees.

In a skillet, heat butter over medium heat until it foams. Add garlic, onion, carrots and celery and cook until softened, about 5 minutes. Let cool. In a food processor, coarsely chop bread and mushrooms.

In a large bowl, combine beef, mushroom mixture, cooled vegetables, spices and egg. Mix until beef is tacky.

Prepare glaze:

Combine ingredients in a blender and puree until smooth. Transfer to a saucepan and cook over medium high heat until thick – 10 minutes. Remove from heat.

Press meat into pan (8×8 square works). Cook for 10-15 minutes, then top it with ½ c glaze and continue cooking 10-15 minutes. Let rest 10 minutes. Cut and serve.

Red Sofrito (makes 3 cups)

2 Tbsp olive oil

1 onion, small, diced

2 garlic cloves, minced

2 shallots, minced

1 tsp paprika

4 oz canned diced green chiles

2 roasted bell peppers, peeled, seeded and chopped

1 28 oz can diced tomatoes, drained

½ c chicken stock

Put oil in skillet and place over medium heat. When hot, add onion, garlic and shallots. Cook until onions start to brown, about 12 minutes. Stir in paprika; cook 2 more minutes. Add chiles, roasted pepper, tomatoes and stock. Bring to a boil, reduce to simmer and cook until almost dry, about 30 minutes. Use a potato masher to break up tomatoes into smaller chunks, if desired. Add salt to taste.

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