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Dig Into Chef’s Savory Meatloaf | Hotel Reviews

Here at The Scottsdale Resort at McCormick Ranch, we have a lot to be proud of: our hotel reviews from satisfied guests, our dedicated hospitality staff who always go the extra mile, and our gorgeous location. But if we had to choose just one thing to toot our own horn about, it might have to be Chef Rick Dupere.

Chef Rick has brought his special knack for the cuisine of the American West to Kitchen West, and we couldn't be more delighted by his creative use of seasonal ingredients to create some of the best menu items in Scottsdale. But don't take restaurant and hotel reviews' word for it. Try one of his recipes and see for yourself.

Chef Rick's Savory Meatloaf

  • 2 Tbs.unsalted butter
  • 1 large onion, diced
  • 6 garlic cloves, crushed and peeled
  • 1 cup white mushrooms, chopped
  • 2 Tbs. Tabasco sauce
  • 3 Tbs. Dijon mustard
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. ketchup
  • 3 Tbs. soy sauce
  • 1 Tbs. smoked paprika
  • 1 Tbs. fresh thyme
  • 1 ½ cups Cabernet wine
  • 2 lbs. ground veal
  • 2 lbs. ground pork
  • 2 lbs. ground beef
  • 3 eggs
  • 2 cups bread crumbs
  • 1 tsp. salt
  • 2 Tbs. black pepper

In a large pan, melt butter over medium heat and sauté onion, garlic and white mushrooms for 4 minutes. Add Tabasco, Dijon mustard, Worcestershire, ketchup, soy sauce, paprika and fresh thyme. Stir and sauté together for 1 minute. Add the Cabernet to deglaze the pan, making sure to scrape all the bits of cooked vegetables and sauce from the bottom and sides of the pan as you bring the wine to a boil. Allow the sauce to cool for 20 minutes.

Combine all ground meat in a large mixing bowl. Add the eggs, bread crumbs, salt, pepper and the cooled sauce. Mix all ingredients together thoroughly. Divide in half and form two loaves.

Place each loaf on a baking sheet instead of a loaf pan for a nice crust. Bake in a 350-degree oven for 90 minutes. Allow to cool before slicing.

This meatloaf freezes well when wrapped in a dual layer of plastic wrap and aluminum foil. Freeze raw; bake frozen meatloaf for 2 hours and 15 minutes.

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