Chef's Choice Recipes: Jeffrey Constance's Chèvre-Stuffed Meatloaf

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ROBIN WHEELER
  • Robin Wheeler
During my visit with Jeffrey Constance of Hanley Grille and Tap, he prepared a meatloaf unlike any mama's meatloaf. With influences from both his classic French and Italian background, this dish has all the surprising, complex flavors of upscale cuisine without sacrificing the comforts of home cooking.

ROBIN WHEELER
  • Robin Wheeler
Chèvre-Stuffed Meatloaf

Serves 8
2 pounds 80/20 ground beef
2 eggs
leaves from 4 stems fresh thyme
2 shallots, finely minced
2 tbsp. dried breadcrumbs
1/4 cup pepper ketchup or barbecue sauce + more for glazing
salt and pepper
1/2 cup tapenade (recipe follows)
1/3 lb. chèvre, cut into chunks
Bordelaise-mustard sauce (recipe follows)
1. Preheat oven to 350 degrees.

2. In a stand mixer, combine everything but the tapenade, chèvre and sauce. Mix with paddle attachment on medium for 10 minutes.

3. On a foil-lined baking sheet, form one half of the meat mixture into a loaf approximately 2" thick. Spread tapenade on top, then evenly add chunks of chèvre. Top with remaining meat mixture, being careful to seal in the chèvre. Brush with pepper ketchup. Bake 1 hour 15 minutes. Let sit 20 minutes before cutting.

4. Serve atop a ladle of bordalaise-mustard sauce.

ROBIN WHEELER
  • Robin Wheeler
Sun-Dried Tomato Tapenade

Makes about 2 cups
3/4 cup pitted Kalamata olives
1/2 cup sun-dried tomtoes, chopped
1/4 red onion, caramelized
6 anchovy filets
1/2 head roasted garlic
salt and pepper
1/2 tsp. fresh tarragon, minced
1/2 tsp. fresh rosemary, minced
olive oil
1. Place olives and tomatoes in work bowl of a food processor and pulse until well-chopped. Add onions, anchovies, garlic, salt, pepper and herbs. Pulse to blend.

2. With food processor running, drizzle olive oil into work bowl until tapenade is dense and bound.

Bordelaise-Mustard Sauce


Makes 1 pint
1 tbsp. olive oil
2 shallots, finely diced
1 cup red wine
1/4 cup coarse-grain Dijon mustard + 1 tablespoon
1 tbsp. roasted garlic, mashed
2 sprigs fresh thyme
1 tbsp. fresh tarragon, minced
1/2 tbsp. fresh rosemary, minced
salt and pepper
6 tbsp. Demi-Glace
1. Heat olive oil in medium sauce pan. Sweat shallots.

2. Add wine and reduce until syrupy, about 10 minutes.

3. Add 1/4 cup mustard, garlic, herbs, salt and pepper. Whisk, then simmer five minutes.

4. Whisk in Demi-Glace and heat through.

5. Strain sauce through a fine mesh. Stir in remaining tablespoon mustard.

6. Leftover sauce can be tightly sealed and frozen for up to three months.

Robin Wheeler writes the blog Poppy Mom. She is a regular contributor to Gut Check, including the columns The Dive Bomber and Throwback of the House.

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