Not Your Mother'S Meatloaf

• To serve 4 to 5 people.
• 1.5 to 1.75 lbs chopped meat (beef, veal, pork). Other variations are fine, but using several different meats adds depth.
• 1 medium onion, coarsely chopped
• 1 shallot, coarsely chopped
• 1 scallion, thinly sliced
• 2 egg yolks
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp truffle oil
• 1 cup diced baked potato. I find it easiest to make the potato the previous day and let it cool and become firm in the refrigerator overnight. This makes it easy to skin and dice.
• 3/4 cup of coarsely chopped mushrooms (using a few types of mushrooms enhances the dish -- I use shitake, morel and regular brown mushrooms)
• OPTIONAL 1 small jalapeno or chile pepper, chopped fine.
• Ketchup

1. Prep time is about 15 minutes.
2. Saute the mushrooms in a lightly buttered pan to get out most of the moisture.
3. Separately, saute the onion, shallot, and scallion in a lightly buttered pan. Take off of the flame as the onion begins to turn clear.
4. In a large bowl, combine the chopped meat, egg yolks, truffle oil, salt, and pepper thoroughly.
5. For a spicier entree mix in the diced jalapeno or chile.
6. Gently fold in the sauteed onions, mushrooms, and diced baked potato.
7. Butter the bottom and sides of a 9 X 9 casserole dish and use a spatula to firmly and evenly press the mixture into it.
8. Using ketchup, cover the top of the dish with diagonal stripes in both directions. About half to three quarters of the surface should be covered.
9. Bake at 350 (preheated oven) for 40 to 50 minutes and finish under the broiler for about 5 minutes to brown the top.
10. Remove from oven and carefully pour off excess liquid.
11. Let stand for 5 minutes before serving.

people, meat, onion, shallot, scallion, egg yolks, salt, white pepper, truffle oil, i, mushrooms, chile pepper, ketchup

Taken from www.epicurious.com/recipes/member/views/not-your-mothers-meatloaf-50140810 (may not work)