Which would you prefer? A traditional turkey meatloaf with cranberry sauce or a fancy veal marsala loaf? Let us know in the comments!
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Chef Joey Campanaro's Crown Roast of Veal Marsala Meatloaf
Note: For this recipe, you may use 1 whole veal loin removing all meat and grinding meat twice, reserving bone rack for crown roast. Or you may ask you butcher for 3 pounds of ground veal (ground twice) and 1 rack of veal ribs, loin removed.
2 ribs Celery
1/2 Spanish Onion
1/4 pound of Butter
3 pounds of Ground Veal (ground twice)
1 cup freshly grated Pecorino Romano Cheese
1 cup grated Fontina
1 cup Panko Bread Crumbs
2 cups Cold Water
3 large Eggs
1 bunch Fresh Sage
1 bunch Fresh Parsley (reserve 1 tablespoon of chopped parsley)
Salt and Pepper
Butter for greasing pan
Wash peel and pulse in a food processor: 1 carrot, 2 celery ribs and 1⁄2 of an onion (mirepoix). Sauté the mirepoix in ¼ pound butter in a large skillet, stirring it occasionally for 25-30 minutes. Remove ingredients from the pan and place on a sheet pan. Refrigerate until cold.
Pre-heat oven to 400 degrees Fahrenheit. If using the whole loin, de-bone the loin and grind the veal 2 times. Mix the ground meat with cooled down mirepoix, the cheese (reserve a pinch for garnish), eggs, bread crumbs, and three quarters of the amount of chopped parsley and sage, cold water, salt and pepper.
Place the mixture into a Teflon Bundt pan rubbed with butter and seasoned with salt and lots of black pepper. Cook meatloaf in the oven for 30 minutes, then remove from oven and allow to cool for 30 minutes. When touchable, remove the meatloaf from pan maintaining the circular shape.
1 rack of veal ribs, loin removed
1 1⁄2 teaspoons Salt
2 tablespoons Olive Oil
Rub ribs with salt and olive oil. Form the rack of connected bones into a crown just a little smaller than the Bundt pan, tie together with string, season heavily with salt and pepper. Crumple up aluminum foil and place into the center of the crown and roast in a 350 degree for 30 minutes.
1 pound large Oyster Mushrooms
1/2 cup Olive Oil
2 tablespoons chopped Fresh Garlic
1 cup Sherry Vinegar
3 cups Marsala Wine
2 tablespoons Molasses
1/4 cup Tomato Paste
1/4 pound Butter
in a large sauce pot cook the cook oyster mushroom in 1⁄2 cup olive oil and chopped garlic until browned, remove the mushrooms and reserve for salad. Using the same pot in which the mushrooms were cooked, un-rinsed, add the vinegar, wine, molasses, tomato paste and remaining butter. Simmer ingredients for 20 minutes until think and shiny.
Assemble Crown Roast and Meatloaf
Assemble the crown roast by positioning the bones into the center of the meatloaf. Using a brush, paint the sauce on to the meatloaf and the bone just before serving and place back in the 400 degree oven for an additional 20 minutes.
1 tablespoon Dijon Mustard
1/2 cup Sherry Vinegar
1 1/2 cups olive oil
Lolla Rossa Lettuce
Make a simple vinaigrette with Dijon, sherry vinegar and olive oil. In a mixing bowl mix the cooked mushrooms with Lolla Rossa, baby spinach, frisée and red onions, place the salad into the center of the roast, sprinkle with some cheese and serve.
Chef Daniel Holzman's Turkey Meatloaf with Fresh Cranberry Sauce
For Turkey Meatloaf
2 pounds ground Turkey Thigh
1 pound ground Pork Belly
1 bunch Parsley, chopped
1 clove Garlic, minced
1 cup Dried Cranberries, chopped
2 tablesppon Salt
1 teaspoon Freshly Ground Black Pepper
2 cups Bread Crumbs (plain)
Preheat oven to 375 degrees. Mix all ingredients vigorously and pack into a baking dish that's lined with wax paper on the bottom. Place the baking dish in a water bath and put everything in the oven. Bake until the internal temperature of the meatloaf reads 140 degrees (about 1-1/2 hours).
For Cranberry Sauce
12 ounces Fresh Cranberries
3/4 cup Sugar
1 cup Orange Juice
2 Cinnamon Sticks
1 pinch Salt
Combine all ingredients in a saucepan and bring to a boil. Simmer for five minutes while stirring. Remove from heat, cool and serve with meatloaf. Enjoy!