Made with AI
Sicilian-Sechuan Fusion Meatloaf with Marsala Glaze
Ingredients
- lean ground beef500 g
- ground pork200 g
- panko breadcrumbs1 cup
- large eggs2 pieces
- small onion, finely chopped1 piece
- garlic, minced3 cloves
- red chili, finely chopped1 piece
- Sechuan peppercorns, crushed2 tbsp
- soy sauce1 tbsp
- Worcestershire sauce1 tbsp
- black pepper1 tsp
- salt1 tsp
- Marsala wine0,5 cup
- brown sugar2 tbsp
- tomato paste1 tbsp
- olive oil1 tbsp
- fresh parsley, chopped2 tbsp
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a loaf pan with a little olive oil.
- 2
In a large mixing bowl, combine the lean ground beef, ground pork, panko breadcrumbs, eggs, chopped onion, minced garlic, chopped red chili, crushed Sechuan peppercorns, soy sauce, Worcestershire sauce, black pepper, salt, and chopped fresh parsley.
- 3
Mix all ingredients together gently but thoroughly until well combined. Do not overmix to keep the meatloaf tender.
- 4
Transfer the meat mixture into the prepared loaf pan, pressing it in evenly and smoothing the top.
- 5
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the Marsala wine, brown sugar, and tomato paste. Stir well and simmer for 3-4 minutes until slightly thickened to form the glaze.
- 6
Brush half of the Marsala glaze over the top of the meatloaf.
- 7
Bake the meatloaf in the preheated oven for 45 minutes.
- 8
Remove the meatloaf from the oven, brush with the remaining glaze, and return to the oven for an additional 15 minutes, or until the internal temperature reaches 70°C (160°F).
- 9
Let the meatloaf rest for 10 minutes before slicing. Serve warm, garnished with extra parsley if desired.
