Horseradish Meatloaf With Glace De Viande

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   OK! I threatened all weekend, but finally made my new recipe for meatloaf today. It sure was a good one...best darned mushroom sauce I ever made. I'll start with the recipe proper, and then post the blow by blow.

Horseradish Meatloaf With Glace de Viande 

A new recipe I thought might be pretty good, and strangely enough I was right.
Try this if you want to kick up your meatloaf a notch.

 FOR THE MEATLOAF:

   2 1/2 pounds ground beef, 85%
   3/4 cup bread crumbs
   2 eggs slightly beaten
   1/4 cup minced onions
   2 cloves minced garlic
   1 1/2 tablespoons lea and perrins worcestershire sauce
   1 tablespoon glace de viande
   1 teaspoon kosher salt
   1/2 teaspoon fresh ground black pepper
   2 tablespoons prepared horseradish

   FOR THE GRAVY

   4 ounces mushrooms, sliced
   4 tablespoons butter
   1 tablespoon glace de viande
   2 cups beef stock
   2 tablespoons marsala wine
   2 tablespoons cornstarch
   2 tablespoons water
   Salt and pepper to taste

Heat oven to 375°F

Let glace de viande melt , and mix with worcestershire, horseradish, eggs, salt, and pepper.

Mix meat with breadcrumbs, onions and garlic then pour the egg mixture over and mix well.

Form into a loaf and bake until internal temperature is 160°F

While meatloaf is cooking, sauté mushrooms until tender and fluid has reduced to nothing.

Deglaze with a splash of marsala, add glace de viande and water and simmer 5 minutes.

Make a cornstarch and water slurry and add to pan...simmer 5 more minutes, season to taste with salt and pepper and serve over sliced meatloaf.

Serve with mashed potatoes and vegetable of your choice.

--------------------------------

Started out as usual, with my mise en place...from left to right, minced onion, garlic and horseradish, glace de viande, breadcrumbs (soaked in 1/2 cup milk) and eggs with salt and pepper. The meat is all beef, because it was on sale this weekend.

I melted the glace de viande and mixed it in with the eggs, then tossed everything in my trusty old kitchenaid to see if it really had survived the weekend's "incident"...I'm happy to report it performed flawlessly, and I'm confident it's at 100 %. 

Mixed things up really good and then formed a loaf in a greased glass baking dish.

Then into the oven for an hour and 15 minutes, or until it reaches 160°F...super easy meal to make.

Once the loaf reached about 110° I figured we were about 20 minutes out, so I started the mushroom gravy. Melted 4 TBSP butter, added the mushrooms and salted them so they would release all their moisture, then cooked them until they were almost dry.

At this point, I deglazed with a slurp or two of marsala and added the glace de viande...mixed that well, then added two cups of beef stock and brought it to a boil...simmered for a few minutes, and then thickened with cornstarch and water and simmered a few minutes more.

Served it all up with some green beans and smashed red potatoes, and pigged out!

I am truly at a loss for words to describe the effect the glace de viande has on both the meatloaf and the sauce. The flavor paired nicely with the horseradish and worcestershire in the loaf, and was beyond description in the mushroom sauce. 

I would happily sit down to a dinner of bread with mushroom sauce spooned over it. It was exquisite! 

If you have not made glace de viande yet....you really should give it a try.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Horseradish Meatloaf With Glace De Viande Posted: 31 January 2011 at 16:38
	OK! I threatened all weekend, but finally made my new recipe for meatloaf today. It sure was a good one...best darned mushroom sauce I ever made. I'll start with the recipe proper, and then post the blow by blow. Horseradish Meatloaf With Glace de Viande A new recipe I thought might be pretty good, and strangely enough I was right. Try this if you want to kick up your meatloaf a notch. FOR THE MEATLOAF: 2 1/2 pounds ground beef, 85% 3/4 cup bread crumbs 2 eggs slightly beaten 1/4 cup minced onions 2 cloves minced garlic 1 1/2 tablespoons lea and perrins worcestershire sauce 1 tablespoon glace de viande 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 2 tablespoons prepared horseradish FOR THE GRAVY 4 ounces mushrooms, sliced 4 tablespoons butter 1 tablespoon glace de viande 2 cups beef stock 2 tablespoons marsala wine 2 tablespoons cornstarch 2 tablespoons water Salt and pepper to taste Heat oven to 375°F Let glace de viande melt , and mix with worcestershire, horseradish, eggs, salt, and pepper. Mix meat with breadcrumbs, onions and garlic then pour the egg mixture over and mix well. Form into a loaf and bake until internal temperature is 160°F While meatloaf is cooking, sauté mushrooms until tender and fluid has reduced to nothing. Deglaze with a splash of marsala, add glace de viande and water and simmer 5 minutes. Make a cornstarch and water slurry and add to pan...simmer 5 more minutes, season to taste with salt and pepper and serve over sliced meatloaf. Serve with mashed potatoes and vegetable of your choice. -------------------------------- Started out as usual, with my mise en place...from left to right, minced onion, garlic and horseradish, glace de viande, breadcrumbs (soaked in 1/2 cup milk) and eggs with salt and pepper. The meat is all beef, because it was on sale this weekend. I melted the glace de viande and mixed it in with the eggs, then tossed everything in my trusty old kitchenaid to see if it really had survived the weekend's "incident"...I'm happy to report it performed flawlessly, and I'm confident it's at 100 %. Mixed things up really good and then formed a loaf in a greased glass baking dish. Then into the oven for an hour and 15 minutes, or until it reaches 160°F...super easy meal to make. Once the loaf reached about 110° I figured we were about 20 minutes out, so I started the mushroom gravy. Melted 4 TBSP butter, added the mushrooms and salted them so they would release all their moisture, then cooked them until they were almost dry. At this point, I deglazed with a slurp or two of marsala and added the glace de viande...mixed that well, then added two cups of beef stock and brought it to a boil...simmered for a few minutes, and then thickened with cornstarch and water and simmered a few minutes more. Served it all up with some green beans and smashed red potatoes, and pigged out! I am truly at a loss for words to describe the effect the glace de viande has on both the meatloaf and the sauce. The flavor paired nicely with the horseradish and worcestershire in the loaf, and was beyond description in the mushroom sauce. I would happily sit down to a dinner of bread with mushroom sauce spooned over it. It was exquisite! If you have not made glace de viande yet....you really should give it a try.
	Go ahead...play with your food!

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 31 January 2011 at 17:51
	Dave, this recipe is outstanding! Your idea to melt some glace de vinade into the meatloaf mixture is brilliant and I can imagine it took it far beyond tasty. Very nice recipe, and those mushrooms looked ideal. That last picture with the browned crust of meatloaf smothered in gravy and shroomers was perfection! I wanted to stick a fork through the screen for a bite Thanks for sharing your creation with us. Know that we, over here, will try that in short order.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 01 February 2011 at 08:11
	dave, that looks very, very nice and i am impressed with your creation. your loaf picture in the glass baking dish looks exactly like mine did last night! great minds must have been thinking alike, since i also introduced a healthy wallop of my glace into my meatloaf. results were noticably good! i'd love to give this a try and have long wanted to try the famous combination of beef and horseradish; but alas, the beautiful mrs. tas will not hear of it. having said that, your new recipe looks like a beautiful winner to me!
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