Chef Chris O’Brien cooks up one heck of a meatloaf. Pâté is his secret weapon!

INGREDIENTS:

•  2 lbs Ground Strip Loin

•  2.25 lbs 80/20 Ground Meat

•  2 T Ground Fennel

•  3 T Rendered Pork Fat

•  2 T Whole Grain Mustard

•  8 oz Caramelized Onions

•  ¼ C Sage Chopped

•  1 C Garlic Confit

•  3 T Salt

•  9 Egg

•  1 T Pepper

•  2 C Ground Panko

•  4 oz Pate

DIRECTIONS:

1.  Mix ingredients well. 

2.  Place in a terrine mold lined with plastic wrap. 

3.  Top with a layer of dijon mustard on top of the terrine. 

4.  Bake in oven in water bath at 450 degrees for 1-1½  hours. 

5.  Cool overnight. 

6.  Slice and grill with oil, salt and pepper.

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