Tag Archives: Pat LaFrieda

Make it on Monday – Four-Meat Meatloaf

I’ve tried lots of meatloaf recipes over the years, some with good success and results and others that I would not be so likely to try again. every time I come across a new meatloaf recipe I always check it out to see if it is worth giving a try. Here on my blog, the meatloaf recipes I have posted before are among the most visited on my site, so I am obviously not alone in my love for meatloaf. That is why when I cam across Pat La Frieda’s recipe for a four-meat meatloaf recipe I was more than a little intrigued. Pat LaFrieda is a well-known chef, known particularly for his work with beef and has some great food places all around and even does the hamburgers and offerings available at Citi Field where my beloved Mets play (Michelle swears by his cheesesteak sandwich and the meatball sliders offered by him at Citi Field). All of that was more than enough to get me to try the recipe out, though I did some tweaking of it on my own. his recipe puts mozzarella and Pecorino-Romano cheese in it. Personally, I don’t like cheese in my meatloaf so I left it out myself, but I will include them as optional in the recipe listed here if you want to make use of them yourself.

Pat LaFrieda’s Four-Meat Meatloaf

2 tablespoons extra-virgin olive oil

2 cups finely chopped onion (about 2 medium onions)

4 cloves garlic, minced

1 1/2 cups shredded mozzarella cheese (about 6 ounces), optional

1 cup grated Pecorino-Romano cheese (about 4 ounces)

2 tablespoons finely chopped fresh flat-leaf parsley leaves

1 pound ground beef

1 pound ground pork

1 pound ground lamb

1 pound ground veal

1/2 cup Italian-style breadcrumbs (store-bought is fine)

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

4 eggs

2 teaspoons paprika

3/4 cup tomato sauce

Preheat the oven to 375 degrees. In a large skillet, heat the olive oil over medium heat until the oil slides easily in the pan, about 2 minutes. Add the onion and garlic and cook until the onion is tender and light golden brown, about 15 minutes. Remove the skillet from the heat and set it aside to cool the onions to room temperature.

If you are using the mozzarella and Pecorino-Romano cheese, combine them in a medium bowl with the parsley. If you are not using the cheese separate out the parsley into 4 even piles.

Put each meat – the beef, pork, lamb and veal – in a separate bowl. To each bowl add 2 tablespoons of the breadcrumbs, 1 teaspoon of the kosher salt, 1/2 teaspoon of the pepper, a pile of the parsley and 1 egg. Divide the cooled onion mixture evenly among the bowls. Add 1 teaspoon of the paprika each to the bowl with the beef and with the lamb. Use your hands to gently combine each meat with its ingredients, working it just enough to combine everything.

Put the beef into a loaf pan and pat it down with a rubber spatula to create a flat, even surface. Sprinkle 1/3 of the cheese mixture, if using, over the beef. Put the pork on top of the beef. Smooth it out the same way you did with the beef layer and top it with another 1/3 of the cheese mixture, if using. Repeat the process again with the lamb, topping it off with the remaining cheese mixture, if using, and finish with a layer of the veal. Put the loaf pan on a baking sheet and bake the meat loaf for 1 hour. Remove the meatloaf from the oven and spoon the tomato sauce over the top, spreading it over the surface of the meatloaf. Return the meatloaf to the oven and bake it until a meat thermometer inserted into the center registers 145 degrees, about 25 to 30 minutes.

Take the meatloaf out of the oven. Hold the pan while wearing oven mitts and gently tilt the pan to drain off the excess fat from the pan. Let the meatloaf rest in the pan for at least 15 minutes. Slice the meatloaf in the pan and serve the meatloaf on a platter.

This recipe does take a bit of prep work and a little bit longer to cook than traditional meatloaf recipes, but it is denser because of all of the meat. The flavors from the meatloaf are fantastic and I loved adding lamb into the mix to get that extra layer of flavor. If you do use the cheese I am sure you get a really nice looking layered effect when you slice the meat, so if that is what you want and you like the cheese in there, go for it. I really enjoyed it without the cheese myself and it makes a pretty good-sized meatloaf so you can feed four or six people easily with this one.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!


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Posted by on January 19, 2015 in Beef, Cooking, Dinner, Lamb, Pork


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Living Large with Pat LaFrieda’s Filet Mignon Steak Sandwich

If you know me you know I am a big baseball fan and we go to a lot of Mets games during the season.Of course I enjoy the games and love watching and going to the stadium with Sean and Michelle, but there are also some great opportunities for eating that go on at Citi Field, more than there ever was at Shea Stadium. You can get great pastrami sandwiches, a shrimp po’boy, pizza, burgers, hot dogs, special fries, Shake Shack, Blue Smoke, and the list goes on and on. One of Michelle’s personal favorites is the stand set up by Pat LaFrieda that offers his meatball sliders sandwiches (which are out of this world) and his filet mignon steak sandwich, is unlike any other cheesesteak sandwich you will find. Michelle had been asking me for a while to try to find a recipe and I finally came across one at Food Republic for this phenomenal steak sandwich and we just happened to have a small piece of tenderloin in the freezer that I could use.

Pat LaFrieda’s Filet Mignon Steak Sandwich

4 tablespoons canola or vegetable oil, plus more as needed

2 sweet yellow onions or Spanish onions, thinly sliced (about 3 cups)

6 ounces thinly sliced Monterey Jack cheese

1 cup beef stock

1 1/2 teaspoons balsamic glaze

12 (1 1/2-inch thick) filet mignon medallions (about 1 1/2 pounds total of beef)

1 tablespoon kosher salt

1/2 teaspoon turbinado sugar or light brown sugar

1 long baguette, cut into 6-inch segments

In a large skillet, heat 2 tablespoons of the canola oil over medium heat until the oil slides easily in the pan, about 2 to 3 minutes. Add the sliced onions and cook, stirring occasionally so the onions do not stick to the pan, until the onions are soft and caramelized, about 20 minutes. Spread the onions out over the surface of the pan. Remove the pan from the heat and lay the Monterey Jack cheese on top of the onions, letting the cheese melt.

To make a jus, in a small saucepan bring the beef stock to a simmer over medium heat. Remove the pan from the heat and stir in the balsamic glaze. Cover the pan to keep the jus warm.

Season the tenderloin pieces on both sides with the kosher salt and the sugar. in another large skillet, heat the remaining 2 tablespoons of the canola oil over high heat. Add half of the filet medallions, or as many as will fit in a single layer in the pan, and sear them until they are caramelized, about 1 to 1 1/2 minutes per side. Cook the remaining filet medallions the same way, adding more canola and letting the oil get hot before adding the meat to the pan.

Meanwhile, without opening them, toast the baguettes so that the outsides, top and bottom, are hot and crispy. Halve the baguettes horizontally, leaving them hinged on one side.

To assemble the sandwiches, lay 3 medallions on the bottom of each baguette. Top the medallions with the onions and cheese, dividing the onions and cheese equally among all of the sandwiches. Drizzle 1/4 cup of the jus on the inside top half of each baguette and serve.

These sandwiches are amazing. The meat is super tender and cooked perfectly and the recipe is so simple but you get fantastic flavor from the onions and the jus. The balsamic glaze is quite simple to make on your own as it is just a mixture of balsamic vinegar and sugar that you warm in a saucepan until a glaze starts to form. The baguettes I used are actually from a recipe I posted recently from Mark Bittman for his not quite whole grain baguettes and they went perfectly with the meat. While Michelle and Sean had onions and cheese on theirs, I left the cheese off of mine and put some roasted red peppers on there instead, which was quite yummy. You could try this with other cuts of steak if you want to make a more inexpensive version and I think it would taste good, but if you have the chance to be decadent and use the filet medallions, go for it.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



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Posted by on October 30, 2014 in Beef, Breads, Cooking, Dinner, Sandwiches


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