Ingredients
1 c. whole milk
1 c. white bread
1 lb. ground beef
1 lb. ground pork
1 lb. ground buffalo
1/2 c. freshly grated Parmesan cheese
1 medium onion
2 large eggs
3 clove garlic
2 tbsp. dried oregano
5 tbsp. Worcestershire sauce
1 tbsp. Coarse salt
Freshly ground pepper
2 ripe tomatoes
2 tbsp. extra-virgin olive oil
2 small shallots
1/2 c. water
1/4 c. sugar
6 tbsp. balsamic vinegar
2 tbsp. honey
1 pinch cayenne pepper
1 tsp. Coarse salt
4 clove garlic
1/4 c. extra-virgin olive oil
1 loaf rye bread
2 c. lamb’s lettuce (mâche)
Perfect Fries recipe
Preparation
Step 1For meat loaf: Preheat oven to 350 degrees F. Mix milk and bread in a large bowl, and let stand 5 minutes. Mix in remaining ingredients through salt using your hands; season with pepper. Form meat mixture into a 5-inch by 12-inch loaf on a rimmed baking sheet. Bake until browned and meat loaf registers 140 degrees on an instant-read thermometer, about 1 hour. Let cool slightly, then cut into 1/2-inch-thick slices.Step 2For tomato relish: Preheat broiler. Arrange tomatoes on a baking sheet, and brush with oil. Broil tomatoes until softened and charred, 5 to 10 minutes. Let cool, then chop.Step 3Heat oil in a medium saucepan over medium heat. Add shallots, and cook until softened, about 5 minutes. Add water and sugar, bring to a simmer, and cook until reduced by half. Add charred tomatoes, vinegar, and honey, and cook, stirring occasionally, 4 minutes. Stir in cayenne and salt. Strain, and discard liquid. Let cool. (Relish will keep, covered and refrigerated, for up to 3 days.)Step 4To assemble: Purée garlic and oil in a blender. Brush 1 side of each slice of bread with garlic oil. Top half the bread with meat loaf, tomato relish, and mâche. Top with remaining bread, garlic-oil side down. Serve with Perfect Fries.
Reprinted with permission from Martha Stewart Living, February 2009.
