Chef Michael Slavin
VP Culinary & Menu Innovation
Landry’s Hospitality Group

Individual Meatloaf with Tangy Tomato Glaze, BBQ Demi and Kimchi

Recipe courtesy of Michael Slavin
Sponsor: Tyson Foodservice

Servings: 1-2

Ingredients

Tangy Tomato Glaze:

• ¾ c ketchup
• ¼ c yellow mustard
• 1 Tbsp light brown sugar
• 1 tsp chipotle purée

Meatloaf:

• 2 Tbsp finely minced Tuscan bread, crust removed
• 3 Tbsp heavy cream
• 1 Tbsp finely minced yellow onion
• 2 tsp finely minced reconstituted dried pasilla chile
• ½ tsp minced garlic
• ¼ tsp salt and pepper blend
• 4 oz Tyson^® Beef Crumbles, finely minced
• 1 tsp chopped fresh cilantro
• ½ tsp chopped fresh parsley
• 2 Tbsp liquid egg yolks
• 1 Tbsp Tangy Tomato Glaze

For Service:

• 1 to 2 dried pasilla chiles
• Olive oil, as needed
• Sherry vinegar, as needed
• Salt and pepper, as needed
• Chopped fresh cilantro, as needed
• ¼ c tomato-based BBQ sauce
• ¾ c beef demi-glace
• #30 scoop prepared kimchi, drained
• ½ tsp micro greens
• 1 tsp ground turmeric

Directions

Tangy Tomato Glaze:

1. Whisk together all the ingredients. Cover and reserve.

Meatloaf:

1. Preheat the oven to 325°F.
2. In a bowl, combine the bread, cream, onion, pasilla, garlic and salt and pepper. Using gloved hands, combine well, making a loose paste with no dry breadcrumbs.
3. Add the beef crumbles, cilantro, parsley and egg. Thoroughly mix with gloved hands so the beef crumbles are evenly distributed. Work quickly with the meatloaf mixture so it stays cold.
4. Spray the inside of a 3 ¼-in ring mold with pan release. Fill the ring mold with 7 oz of meatloaf mixture. Lightly press down to remove any air pockets.
5. Bake the meatloaf with a low fan for 8 minutes.
6. Brush the top with the Tangy Tomato Glaze and return it to the oven, raising the fan to high and the temperature to 350°F. Bake for an additional 7 minutes.

For Service:

1. Reconstitute the pasilla chiles in olive oil and vinegar and season with salt, pepper and cilantro. When softened, strain out the chiles and mince them.
2. Combine the BBQ sauce and demi-glace in a bowl. Ladle 1 oz onto the center of a plate.
3. Remove the meatloaf from the pan and place it on the demi.
4. Scoop the kimchi onto the front of the meatloaf.
5. Place 1 Tbsp of the minced pasilla on the center of the meatloaf.
6. Garnish with the micro greens and dust the turmeric around the edge of the demi.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley