Montana Meatloaf: best. meatloaf. ever.
This veggie packed meatloaf recipe created by Executive Chef Josh Drage of The Ranch at Rock Creek is beautiful when sliced revealing jewel like pieces of carrot and celery.
Take a bite, close your eyes and ‘taste travel’ to the ranch lands of western Montana.
Thank you to Gena Berry of Culinary Works for translating chef’s measurements into home cook lingo.
The Ranch at Rock Creek Montana Meatloaf
1 teaspoon, olive oil
1 shallot, minced
2 carrots, peeled, 1/2″ dice
3 stalks celery, 1/2″ dice
1 medium onion, peeled, 1/2″ dice
1 large egg
1/2 cup part skim ricotta
1 shake hot sauce
1 teaspoon, salt
1/2 teaspoon, black pepper
2 teaspoons fresh thyme, stemmed and chopped
¼ cup breadcrumbs
1 lb. lean ground beef
In a large sauté’ pan, heat oil and sauté’ shallot until soft and starting to caramelize. Add carrots, celery and onion and cook until just softened. Remove from the heat and let cool.
In a large mixing bowl, lightly beat the egg with a large fork, stir in the ricotta, hot sauce, salt, pepper and sautéed vegetables to combine. Add the breadcrumbs and ground beef and gently stir until well mixed.
Form the mixture into a slender loaf and bake on a sheet pan.
Bake at 350 degrees, uncovered, until a meat thermometer reaches 160°, about an hour.
Let the meat loaves rest a bit, then slice using a serrated knife into once inch thick slices. Serve with roasted new potatoes garnished with fresh thyme.
More on the Ranch at Rock Creek.http://www.ranchatrockcreek.com From trout fishing to taking a spin on the mountain bike parked outside your door, this getaway is the essence of ‘glamping’!
Stay in the main house or tuck away into the tented suites complete with footed bathtubs and a fire pit to warm your feet next to the gurgling creek steps outside.
This western Montana Relais & Chateau property is an outdoor lover’s western adventure and luxe lover’s fresh air pampering all under the same big sky.
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