Recipe: Treatloaf!

Treatloaf alt shot retouched.jpg

The Meat


  • ½ - ¾ pounds combined ground beef, ground veal, ground pork.

  • 3 tablespoons extra-virgin olive oil

  • 1 large shallot, peeled and diced

  • 1/4 pound chanterelle mushrooms, trimmed and finely chopped (can substitute creminis, shitakis,trumpet mushrooms or whatever you like)

  • 1 large clove garlic, peeled and minced

  • 1/4 cup heavy cream

  • 1/2teaspoons fresh oregano, minced

  • 1/2teaspoons fresh thyme, minced

  • •1/2teaspoons salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 egg

  • 8-10 slices prosciutto 

  • 2-3 tbsp demi-glace 


In a large skillet over medium-high heat, heat the olive oil. Sauté the shallot until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium-high heat until they just begin to color, 3-5 minutes. Stir in the cream, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 5 minutes. Transfer the vegetable mixture to a large mixing bowl and let it cool.


Preheat the oven to 375. Add to the bowl of mushrooms, the beef, pork, and veal. Add the egg and ‘mush’ just until the ingredients are thoroughly combined.


Form 2-3 rounds of meat. Spread 3-4 slices of prosciutto overlapping. Place one of the balls in the center and fold prosciutto around the ball. Place in a roasting pan seam side down. 


The pan with the meatloaves will be placed in another pan with a water bath, To prepare the water bath, place a roasting pan inside the oven on the middle shelf. Bring a kettle of water to boil. Using an oven glove, slide out part way from the oven the shelf with the roasting pan. Carefully pour boiling water into the roasting pan to come halfway up the side of the dish with the meatloaf.  Place meatloaf pan in roasting pan. Cover both pans with aluminum foil.


Carefully slide the shelf back into the oven and bake for about 1/2 hour. Remove the foil and continue to bake until an instant-read thermometer inserted into the center of the meat loaf registers 165 Fahrenheit, about 20-30 minutes more.


Remove the pan of meat loaf from the oven and let it rest for 10 minutes leaving roasting pan in over to cool. 


Remove meatloaf to carving dish and pour the jus into a sauce pan.  Add one or two tablespoons of demi-glace.  Reheat.





Potato Shallot Gratins 


(inspired by Melissa Clark’s Potatoe Leek Gratin) 


You will need two 4” mini springform pans.  

  • 2-4 Yukon gold potatoes, depending on the size

  • 2 tablespoons unsalted butter, more for greasing the pan

  • 1-2 shallots thinly sliced

  • sea salt (I prefer Maldon)

  • ½ teaspoon ground black pepper

  • 2 thyme sprigs

  • 2/3 cup heavy cream

  • 1 fat garlic clove, finely chopped

  • 1 bay leaf

  • ¼ teaspoon freshly ground nutmeg

  • 1/2 cup Gruyère, grated


Heat oven to 350 degrees and butter each gratin dish. 

Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Then slice each round in half. Toss salt and pepper.  Layer the half rounds in the gratin dishes, by pacing one of the ends in the center of the dish and going around and around making a flower shape until you have about 3 layers.

Melt the 2 tablespoons butter in a large skillet over medium heat. Add shallots, salt and pepper, and thyme. Cook, stirring, until shallots are tender and golden, 5 to 7 minutes. Discard thyme and scatter the shallots over the potatoes.

Add cream, garlic and bay leaf to the skillet, scraping up browned bits from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.

Pour the cream equally over the shallots and potatoes and top with the Gruyère (be generous). Cover with aluminum foil and transfer to the oven. Bake for 30 minutes, uncover and bake until the cheese is bubbling and golden (can add more cheese at this point if desired), 15 to 20 minutes longer. Let cool slightly before serving.



Pea Avocado Purèe

  • 1 pkg frozen peas

  • sea salt

  • 1 tbsp lemon juice

  • 1/2 ripe avocado cut into chunks

  • a few mint leaves


Bring a large pan of salted water to  boil, blanche the peas and mint for 3 minutes


Add the peas, avocado and lemon to a blender along with a little water. Blitz the peas, adding more liquid in small additions as needed. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved


Tip the purée into a fine sieve and use the back of the ladle or wooden spoon to push it through - this will give you a silky-smooth finish


Taste and season with salt and more fresh lemon juice to taste


Tomato Jam

(Inspired by Mark Bittman’s recipe)

  •  1 1/2 lbs ripe tomatoes, a combination of Roma and heirloom coarsely chopped

  • 1/2 cup agave

  • 2 tbsp fresh lime juice

  • 1 tbsp freshly grated ginger

  • 1tbsp freshly ground cumin if possible

  • 1/4 tbsp ground cinnamon

  • 1 tsp sea salt

  • 1 fresh red chili pepper, or jalapeño, seeded and minced. Can use pepper flakes as alternative.

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use. It will keep for a week in the refrigerator or freeze unused jam.

To serve, place some pea purée in the center of a plate.  Place potato gratin on top. Place Individual meat loaf on top.  Top with tomato jam.  Serve with jus on the side.