Reverse Sear Meatloaf

  • ground beef, 300 grams

  • ground pork, 235 grams

  • ground lamb, 100 grams

  • pecorino, 70 grams

  • celery, minced 70 grams

  • carrot,  minced 70 grams

  • onion, minced 70 grams

  • milk, 60 grams

  • panko bread crumbs, 50 grams

  • garlic, minced 30 grams

  • parsley, chopped, 10 grams

  • lillie’s q q rub, 10 grams

  • fresh thyme leaves, 3 grams

  • lillie’s q gold , 1 gram
  • lillie’s q carolina, 1 gram
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  1. Preheat the oven to 150°C

  2. Grate the vegetables on a fine box grater and add to a mixing bowl.

  3. Add all of the remaining ingredients to the mixing bowl, and mix well.

  4. Using a two pound loaf pan, spray the pan with a non-stick oil and fill with the meatloaf mixture from the mixing bowl.

  5. Insert a probe thermometer into the meatloaf and set to 71°C (roughly 45 minutes). Wrap the pan with foil and place onto a sheet tray into the oven.

    Note: It is very important to use a probe thermometer to ensure the meatloaf is properly cooked through.

  6.  Remove meatloaf from the oven once the internal temperature reaches 71°C and rest for 45 minutes.

  7. In a hot cast iron pan add a cooking oil of your choice and sear all sides of the meatloaf.

  8. To finish, brush with half Lillie’s Q Gold and half Lillie’s Q Carolina. Place back in the oven at 150°C After five minutes, re-glaze. Repeat this process three times.