Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Meatloaf with Fennel Cream Sauce



MEATLOAF with Fennel Cream Sauce
Maggiano's Little Italy Recipe

Serves 4-6

Meatloaf
1 pound ground veal
1 pound ground beef
1/3 cup yellow onions, diced 1/4 inch
1/2 cup ricotta cheese
1 1/3 tablespoons parsley, chopped
1 1/3 tablespoons garlic, puree
1/3 cup seasoned bread crumbs
1/4 teaspoon red pepper flakes
2 eggs, 1 whole & 1 yolk
1/2 tablespoon salt & pepper mix

Fennel Cream Sauce
1 tablespoon vegetable oil
1/3 cup fennel bulb, diced 1/4 inch
1/4 cup yellow onion, diced 1/4 inch
2 cups chicken stock
1/3 cup fennel fronds & stems, chopped 1/2 inch
1 teaspoon fennel seed, ground or crushed
1 teaspoon garlic, chopped
2 cups heavy cream
1 cup Asiago or Parmesan cheese, grated
1 tablespoon salt & pepper mix

Meatloaf: Combine the diced yellow onion, ground veal, ground beef, garlic puree, chopped parsley, red pepper flakes, ricotta cheese, eggs, salt & pepper mix and place into a mixer and mix for about 2 minutes. Add all the seasoned bread crumbs and push the meat mixture down, off the sides and bottom of the bowl. On low speed, blend the mixture for 30 seconds to 1 minute until fully incorporated.

Mix any dense bread crumb areas by hand and ensure the mixture is properly mixed. Using a measuring cup, measure 1 cup of mixture to create round, disc like patties. Should make about 6 patties. Bake in preheated 350 degree oven for approximately 25 minutes, or until internal temperature reaches more than 155 degrees for 15 seconds. Once cooked, remove from oven.

Sauce: In a large sauce pan heat the diced fennel and onions in Vegetable Oil until soft and translucent. Add the chicken stock, fennel fronds, fennel seed, and garlic, bring to a simmer and cook for approximately 15 minutes or until the seeds and fronds have bloomed.

Optional: Remove from heat and puree with a mixer until completely smooth and pass through a strainer. Add heavy cream and cheese to Sauce Pan. Mix until completely incorporated and allow to simmer for a couple of minutes. (If you strained the sauce, add back to pan to reheat.) Add the Freshly Ground Black Pepper & Salt to the Sauce at the end.

Notes: Make your favorite version of mashed potatoes, place meatloaf on plate and top each dish with a 1/2 cup of sauce.

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