Ask A Bay Area Chef: Top Mouth-Watering Meatloaf Recipes

Executive Chef Stephane Tonnelier (photo courtesy of FIVE Restaurant)

Executive Chef Stephane Tonnelier
FIVE Restaurant
Hotel Shattuck Plaza
2086 Allston Way No. 5
Berkeley, CA  94704
(510) 225-6055
www.five-berkeley.com

About The Chef:

Born and raised in Paris, Stephane Tonnelier has been the executive chef of FIVE for more than two years and possesses nearly 30 years of culinary experience. Inspired by his grandfather, who once was the maître d' for the legendary Orient Express, chef Tonnelier has trained at some of the finest culinary destinations in Paris, including the five star luxury hotel Georges V and Le Clos Morillons under the tutelage of the acclaimed Michelin-starred chef Phillipe Delacourcelle. In the late 1990s, chef Tonnelier came to the U.S., where he first started at the Sofitel San Francisco Bay in Redwood City. He eventually advanced to the position of sous chef at of one of the finest restaurants in San Francisco — Boulevard restaurant — under the guidance of its executive chef/owner Nancy Oakes, a James Beard award winner for Best Chef in California and Outstanding Restaurant. After more than nine illustrious years at Boulevard, chef Tonnelier now leads the culinary team at FIVE Restaurant, a Michelin Bib Gourmand selection for seven consecutive years and a 2015 Diner's Choice winner from Open Table.

1hr - 20 mins
Prep: 20 mins
Cook:1 hr

Ingredients:

• 1 1⁄2 lb ground wagyu
• 1⁄4 # medium dice porcini mushroom
• 1 slice bread (chopped finely)
• 1 egg
• 1 small vidalia onion, finely chopped and cook
• 1 teaspoon table salt
• 1⁄4 teaspoon black pepper
• 4 tablespoons ketchup
• 1⁄2-2⁄3 cup whole milk
• 1.5oz Remy Martin cognac

Directions:
Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish
Smooth out top
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.

Enjoy!

Ingredients:

• 1.5lbs. ground beef
• 1 egg
• 2 tablespoons Dijon mustard
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 thinly sliced onions; caramelized
• 1 cup white wine
• 3oz. diced levain bread or sourdough bread
• 4oz. gruyere or Swiss cheese

Directions:
Preheat the oven to 350 degrees F

Start by making the onion soup base. Sauté finely sliced onions in a pot with oil and cook until it reaches a nice dark golden color. Add the white wine to the onions and cook for an additional 5-10 min, then add the diced bread — set aside to allow all the liquid to soak in. During that time, gently mix together your ground beef with the remaining ingredients in a large bowl. Finish the mixture by adding in the onion base at the very end, giving it one last stir then placing the mixture in a meatloaf pan. Top your meatloaf with the layer of gruyere cheese; for those of you who are cheese lovers, you can add an additional layer in the middle of the terrine as well.

Bake for 45-50 minutes. Allow to sit for 10 minutes before serving.

Enjoy!

Ingredients:

• 1.5lbs ground beef
• 1 egg
• ½ cup Panko (Japanese-style breadcrumb)
• 1 tablespoon Worcestershire sauce
• 4 dashes Tabasco
• 2 tablespoons Ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 onion powder
• 5 slices of bacon
• 1 cup diced smoked Gouda
• ½ cup cream
• 8oz. Orzo (1 1/2 cups)

Directions:
Preheat oven to 350 degrees F

Start with your orzo and cheese (you can also use your favorite mac and cheese recipe). Heat cream in heavy saucepan over medium heat until you see bubbles forming on the top. Slowly add smoked gouda, stirring constantly until it is melted. Combine cheese sauce with the cooked orzo, then set aside until cooled.

Using a large mixing bowl, gently combine your ground beef with the Panko, Worcestershire sauce, Tabasco sauce, ketchup, garlic powder, onion powder and Dijon until well mixed. Add the egg to the mixture and combine thoroughly, but avoid squeezing the meat.

Take your meatloaf pan and place your bacon horizontally (width), as to wrap around the terrine. Place half of the mixture in the bottom of the pan, forming a shell-like bed. Take the cold orzo and cheese and fill the bed with it. Cover it with the remaining of your beef, gently pushing it down to "seal" the orzo in the middle of the terrine.

Bake for 45-50 minutes. Allow to sit for 10 minutes before serving.

Enjoy!