Serves 6
Prep Time: 20 minutes
Total Time: 1:20 minutes
Ingredients:
1 medium onion, finely minced
4 large garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon mixed dried herbs (oregano, marjoram, rosemary, sage, parsley)
1 tablespoon sundried tomatoes packed in oil, finely chopped
2 eggs, beaten
1 – 7 ounce can tomato sauce
½ cup breadcrumbs
1/3 cup buttery crackers, crushed
1 ½ pounds lean ground beef
½ pound ground sausage
¼ cup plain yogurt
Kosher salt and pepper to taste
2 cups beef broth
2 tablespoon flour
2 tablespoons butter, melted
Instructions:
Preheat oven to 375 degrees.
Heat the oil in a large skillet over medium-high heat until simmering. Combine onions and garlic and sauté until fragrant and onions are softened. Add sundried tomatoes and herbs, remove from heat and set aside to cool.
Mix ground beef and sausage with eggs, tomato sauce, bread crumbs, crackers, yogurt, salt and pepper. Divide beef mixture in half and form both of them into an oval shape about 8 x 5x 3. Place one of the beef ovals onto a roasting pan. Spread evenly on top of meat the herb mixture. Place remaining beef oval over the herbs, pressing down to seal the top and bottom halves, pinching around the edges.
Combine flour and melted butter and mix well. Heat beef broth in the same skillet to a heavy simmer. Slowly whip in butter mixture. Heat until slightly thickened.
Pour beef broth mixture over top of meatloaf and bake at 375 degrees for one hour or until an instant-read thermometer inserted in the center registers 155º F. Remove and allow the meatloaf to rest for 10 minutes. Slice and serve.
Presented by Terri Geiser, UT Culinary Institute Community Cooking Classes
1/12/2018
