Layered Meat Loaf
Lorri Remich of East Troy won the meatloaf category at State Fair, under comfort foods, with this layered loaf.
Complete judging results for the culinary, craft and horticulture contests are posted at the State Fair website,
wistatefair.com. For more winning State Fair recipes, see jsonline.com/statefair.
Makes about 10 servings
1 tablespoon olive oil 1 1⁄2 cups chopped onion 3 cloves garlic, minced 2 large eggs 1⁄2 cup milk 2 teaspoons Dijon mustard 1 teaspoon hot sauce
1 1⁄2 teaspoons fresh marjoram or 1⁄2 teaspoon dried, crumbled
1 1⁄2 teaspoons fresh thyme or 1⁄2 teaspoon dried, crumbled
Salt and freshly ground pepper to taste
1 pound twice-ground chuck 1⁄2 pound twice-ground veal 1⁄2 pound twice-ground pork
1 1⁄2 cups fresh bread crumbs 1⁄4 cup minced fresh parsley leaves 1 ⁄2 cup ketchup 1⁄4 cup packed light brown sugar
1 1⁄2 tablespoons cider vinegar
Prosciutto or ham (about 4 slices or enough to cover meat in a single layer)
Smoked provolone cheese (4 to 6 slices or enough to cover meat in a single layer)
Fresh spinach (baby spinach or regular spinach leaves with stems removed, enough to spread over meat to form two layers) Preheat oven to 350 degrees.
Add oil to a skillet over medium heat. When oil is hot but not smoking, add onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside to cool.
In a small bowl, whisk eggs, milk, mustard and hot sauce. Add marjoram, thyme, salt and pepper. In a large bowl, combine meats with egg-milk mixture, bread crumbs, parsley and the reserved onion mixture. In a small bowl, stir together the ketchup, brown sugar and vinegar.
Place meat mixture onto a large piece of plastic wrap. Spread meat out into a single layer 16 inches long and about 9 inches wide. Top with a single layer of ham, a double layer of spinach leaves and a single layer of cheese. From a short end, and using the plastic wrap, gently roll up, pushing out any air. Transfer rolled-up loaf to an oiled 9-by-5-inch loaf pan. Press into pan if needed. Brush top with half the ketchup glaze. Bake in preheated oven 45 minutes or until glaze has set. Brush meatloaf with remaining glaze and bake 15 more minutes. Internal temperature should be 160 degrees.