When most people think of meatloaf they think dry ground beef in a football shape. That dryness is due to added oatmeal, crackers, and or bread crumbs, egg, with milk. Some like to try and keep the moisture in by adding broccoli. Wrong approach.
The secret to juicy gourmet meatloaf is Not to put in oatmeal, crackers, egg, milk or too many bread crumbs. The key to juicy tasty even delicate meatloaf is to use a small amount of dried bread crumbs, heavy cream and a bit of beef stock with a dash of Worcestershire sauce and of course fresh dried herbs, and garlic powder.
You will need for this dish: white 'blanc' meats: pork and turkey. To begin, blend 1/2 pound of ground pork with 1/2 pound of ground turkey. Next, add 1/4 cup of heavy cream and 3/4 cup more or less of bread crumbs. Add to that dried herbs: sage, rosemary, mint and oregano. Sprinkle in the garlic powder and then proceed to mix by hand and shape into a loaf.
Set the oven to 350, drizzle olive oil onto a glass baking dish and lay in the shaped meatloaf. Blanc means in French cookery, a liquid for poaching meat. Here is where you will use the beef stock and Worcestershire sauce: 1/4 cup of stock and 2 tbs of sauce. Top with a good sprinkle of additional herbs and bake for 40 min. About half way through, add a handful of dried plums.
As an additional side, blackened zucchini in olive oil with a squeeze of lemon juice, a pinch of salt and 1 tsp of clarified butter.
Just before serving the meatloaf, you can prepare a creamy 'beurre blanc' dill sauce to top. Melt 2-3 pats of butter in a small skillet along with some of the fat juices coming off the meatloaf dish (remove carefully to take a spoonful out of the glass dish). Pour in about 4 tbs of heavy cream, a drop or two of white wine and a few sprigs of fresh green dill!
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