Recipe: Champps Meatloaf (using ground beef and Italian sausage)

CHAMPPS MEATLOAF

3 lb. ground beef
3/4 lb. ground Italian sausage
1/2 cup medium-diced onions
1/4 cup horseradish
2 tbsp. finely chopped garlic
3/4 cups chili sauce (such as Heinz)
2 tsp. seasoned salt, such as Lawry's
2 tsp. ground black pepper
1/4 cup sour cream
1/4 cup finely chopped fresh parsley, without stems
2 tsp. dried oregano or marjoram
2 cups Panko (Japanese bread crumbs)

Preheat oven to 350 degrees F.

In a large mixing bowl, combine the beef and sausage, and mix thoroughly. Add the onions, horseradish, garlic, chili sauce, seasoned salt, pepper, sour cream, parsley and oregano. Mix for 5 minutes. Add the crumbs and mix for 3 minutes.

Using a 18-by 24-inch sheet of parchment (baking) paper, place the small end in front of you on a work table. Place the meat in a log form on the near end of the paper about 5 inches high and 5 inches across; press the meat tightly so there are no air holes in the log (knead as you would when pressing pizza dough); tuck in ends. Smooth the ends and leave 4 inches at each edge of the paper. Roll the meat in the paper away from you and place the rolled log onto a baking sheet.

Bake for 1 hour and 15 minutes or until the internal temperature reaches 160 degrees F.

RECIPE NOTES:
Haston advised being creative in the choice of filler. Instead of bread crumbs, he sometimes uses sour cream-and-onion potato chips (smash them with a rolling pin). He wraps his meatloaf in parchment paper (baking paper) instead of putting it in a pan. "Otherwise it's like boiling it," he said. "The parchment paper allows the steam to escape and it cooks it more evenly and it maintains the moisture. Put it in a log shape and make the first roll, and get it in a round circle about 5 inches across. Tuck ends in, so they're square. Otherwise, ends will cook too fast and burn." In making the Champps meatloaf, he said, "I wanted to look for flavor, so I added a little Italian seasoned ground pork; I liked fresh garlic instead of granulated garlic, and I put in parsley to draw away the acidity of the horseradish and chili sauce."

Makes 10 servings
From: Andre Haston, culinary director for Champps Entertainment
Source: Marty Meitus to the Mineapolis-St. Paul Star Tribune, November 20, 2001