BUFFALO AND PANCETTA MEAT LOAF
Steps:
- Preheat oven to 375°F.
- Coarsely chop three fourths pancetta and in a large heavy skillet cook over moderate heat until crisp and golden, transferrng to paper towels to drain. Cool pancetta and reserve fat in skillet. Finely chop cooked pancetta. Finely chop onions and mince garlic. Cut celery and carrot into 1/4-inch dice.
- In skillet cook onions, garlic, celery, and carrots in reserved fat over moderate heat, stirring occasionally, until onions are softened. While onion mixture is cooking, coarsely chop parsley.
- In a large bowl stir together chopped pancetta, onion mixture, parsley, 1/2 cup ketchup, salt, and pepper, Worcestershire sauce, bread crumbs, buffalo, and eggs until just combined (do not overmix). In a shallow 13- by 9-inch baking pan form mixture into a 10- by 5-inch oval loaf and spread remaining 1/4 cup ketchup onto it. Drape remaining pancetta over loaf.
- Bake meat loaf in middle of oven 1 hour and 10 minutes, or until a meat thermometer inserted 2 inches into center registers 160°F. Let meat loaf stand 10 minutes and slice.
- Serve meat loaf with whipped potatoes.
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Bernard B
[email protected]This recipe was easy to follow and the meatloaf came out delicious. I'll definitely try this again!
KING BUX BALOCH
[email protected]Just made this meatloaf and it turned out great! The buffalo sauce and pancetta added a nice kick of flavor. I served it with mashed potatoes and green beans, and it was a perfect meal.
Harish Nath
[email protected]This buffalo and pancetta meatloaf was a hit at my dinner party! The combination of flavors was incredible, and the meatloaf was cooked to perfection. I will definitely be making this again.