Every week, we invite one of Portland’s top chefs into our kitchen to show us how to cook a meal you can make at home. This week, we’re having double the fun. Sugarpine Drive-In’s Emily Cafazzo and Ryan Domingo are showing Molly Riehl how to make a mouthwatering meatloaf inspired by mom.
Sugarpine is open through the winter, Thursday to Sunday, from 11am – 7pm.
For more information: https://sugarpinedrivein.com/
Smoky Meatloaf Recipe
prep time: ~ 1 hour
cook time: ~ 1.5 hour
yield: 2 meat loaves
· 2 tbsp celery seeds
· 2 tbsp fennel seeds
· 2 tbsp black peppercorns
· 2 star anise pod, broken
· 1 tbsp garlic powder
· 1 tbsp onion powder
· 1/4 cup vegetable oil
· 1.25 cup yellow onion, small dice
· 1.25 cup fennel bulb, small dice
· 1.25 cup celery rib, small dice
· 1.25 cup leek, thinly sliced
· 1/4 cup confit garlic, smushed
· 3/4 cup sweet pimentón de la vera (smoked spanish paprika)
· 1 pound diced bacon
· 5 pounds ground beef chuck
· 2.5 lb ground pork
· 6 large eggs, beaten
· 3/8 cup pure maple syrup
· 1 quart toasted bread crumbs
· almost 1/2 cup kosher salt
preheat the oven to 350°. in a pan, lightly toast the fennel seed, peppercorns, celery seed, and star anise. combine in a spice grinder and grind to a powder.
spread diced bacon on a sheet pan and cook in the oven at 375 f, stirring every 5 minutes, until rendered and browned. strain bacon and reserve bacon fat.
in a large skillet, reheat the bacon fat. add the onion, fennel, leeks & celery and cook over low heat, stirring occasionally, until the vegetables soften. add garlic, pimentón and the ground spices and cook for a few more minutes. remove from heat and let cool to room temperature.
in a large bowl, mix the bacon with the ground beef and pork. mix in the eggs and maple syrup followed by the vegetable mixture, bread crumbs and salt.
divide the meat mixture into 2 ea 1/3 pans or loaf pans and set them on opposite sides of a large rimmed baking sheet. bake for about 1 hour depending on thickness of loaf, until an instant-read thermometer inserted in the center of each loaf registers 160°. press loaves overnight in the fridge. cut the meat loaf into ¾” thick slices.
The baked meat loaf can be refrigerated for up to 3 days.