OVERNIGHT MEATLOAF
Portions : 8 - Preparation : 20 minutes - Cooking time : 1 hour 10 minutes
Ingredients
- 2 eggs
- 30 ml (2 tablespoons) horseradish or mustard
- 1 onion, thinly sliced
- 2 cloves garlic
- 125 ml (1/2 cup) mild Thai chili or ketchup
- 15 ml (1 tbsp.) paprika
- 1 pinch cayenne pepper
- 450 gr (16 oz) Québec ground pork
- 450 g (16 oz.) ground beef
- 250 ml (1 cup) strong cheddar cheese, grated
- 250 ml (1 cup) bread crumbs
- Salt and pepper to taste
Topping
- 8 eggs, yolks
- 120 ml (8 tbsp.) ketchup
- 500 ml (2 cups) mozzarella, grated
Preparation
- Preheat oven, rack in center, to 190° C (375° F).
- In a tall container, using a stand mixer, blend eggs, horseradish, onion, garlic, Thai chili, paprika and cayenne pepper. Set aside.
- In a bowl, using your hands, combine ground pork and beef, grated cheddar cheese, breadcrumbs and prepared mixture. Season to taste with salt and pepper.
- In a hot skillet, cook just one tablespoon of the mixture to check seasoning. Adjust seasoning if necessary.
- Place the mixture in a cake tin and bake for 1 hour.
- Turn out and leave to cool.
- Preheat the bbq to maximum.
- Cut the meatloaf into large 1.5" slices.
- Using a melon baller or small spoon, gently poke a hole in each slice.
- Place an egg yolk in each hollow, spread ketchup on each slice and cover with grated cheese.
- Place the topped slices on a hot bbq grill, close the bbq lid and cook for 5 to 10 minutes, until the cheese has melted. Enjoy.
