Meat Loaf Patties with Mushroom Sauce | Wolfgang Puck BCGL0050

HSN_TriGrillManual0050 9/12/08 12:10 PM Page 21

Meat Loaf Patties with

Mushroom Sauce

8 servings

INGREDIENTS

5 slices eggplant

2 tablespoons olive oil

2 medium shallots, minced

1/2 pound mushrooms, minced Salt and pepper, to taste

1/2 cup heavy cream

2 pounds ground lamb, pork, or veal (or a combination) 2 large eggs, lightly beaten

2 tablespoons minced garlic

2 teaspoons ground cumin

1 teaspoon fresh thyme, chopped Mushroom Sauce (page 16)

METHOD

1Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your Tri-Grill to preheat until the green ready light illuminates.

2Brush eggplant slices with olive oil and grill in Tri-Grill for 4 minutes. Remove from Tri-Grill and chop.

3In a small skillet, heat 2 tablespoons olive oil. Sauté shallots in olive oil until blond; add minced mushrooms, and season lightly with salt and pepper. Cook over medium-high heat for 3 to 4 minutes. Pour in cream and cook until all cream has been absorbed, stirring occasionally. Cool.

4In a large bowl, add chopped eggplant, mushroom mixture and ground meat. Stir in eggs, garlic, cumin, thyme and salt and pepper to taste. Form mixture into 8 patties.

5Place patties four at a time in the Tri-Grill and cook for 4 minutes.

PRESENTATION

Serve meat loaf patties with roasted garlic mashed potatoes and mushroom sauce.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Mushroom Sauce

INGREDIENTS

2 tablespoons olive oil

1/2 pound mushrooms, thinly sliced 1/2 cup Port wine

1 cup brown stock

6 tablespoons unsalted butter

Salt and freshly ground pepper, to taste

METHOD

1In a saucepan over medium-high heat, add olive oil.

2Add mushrooms and continue to sauté for 3 to 4 minutes.

3Pour in Port and reduce by half. Add stock and reduce just until the sauce thickens slightly.

4Whisk in butter and season with salt and pepper to taste.

5Keep warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host