UBS InPer Cooking Class: Classic, Comforting Meatloaf

Please note: This is an internal event for UBS employees only. This event is in person. Please register using your UBS email address as this is an internal company event.

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Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Glazed Meatloaf, Sauteed Haricot Vert

Serves 4

1 lb 80/20 ground beef

8 ounces ground pork

⅓ cup panko breadcrumbs

¼ cup whole milk

1 egg, cracked into a ramekin

Canola oil

1 cup small diced onion

3 tablespoons minced garlic

2 tablespoons chopped thyme

1 tablespoon chopped rosemary

1 tablespoon chopped sage

1 tablespoon tomato paste

2 tablespoons worcestershire sauce

1 tablespoon dijon

3 tablespoons grated parmesan

Kosher salt and fresh cracked pepper

1. Preheat the oven to 375 degrees. Place beef and pork in a large mixing bowl. In a separate large mixing bowl, add panko and whole milk; mix. Mix and let the breadcrumbs soak for 10 minutes.
2. Place a large saute pan over medium heat and add 3 tablespoons of canola oil. When the oil is shimmering, add onions. Cook until onions are translucent and aromatic, about 3-4 minutes.
3. Add thyme, rosemary, sage, and tomato paste and cook for 30-60 seconds while stirring frequently.
4. Remove the pan from the heat and add the onion mixture to the bowl with the soaked breadcrumbs. Mix thoroughly to cool down the mixture. Add egg, dijon, worcestershire, grated parmesan and mix.
5. Add egg/onion/breadcrumb mixture into the ground beef and pork mixture, season generously with salt and fresh cracked pepper.
6. Shape the meatloaf into a rectangular loaf on a baking tray covered in parchment paper. Place in the oven and cook until the middle of the meatloaf registers 165 degrees with an instant read thermometer, about 40-50 minutes. When fully cooked, remove the meatloaf from the oven, and completely cover with the glaze and place back in the oven for 5 minutes. Remove, slice and enjoy.

Glaze:

½ cup ketchup

2 tablespoons soy sauce

3 tablespoons brown sugar

1 tablespoon dijon

1 tsp worcestershire sauce

Few shakes of hot sauce

1. Combine all ingredients in a bowl and mix thoroughly. Taste and adjust with more hot sauce.

Sauteed Haricot Vert:

8 ounces haricot vert, stem ends removed, cut into ½ inch pieces

3 slices of bacon, sliced thinly

1 medium tomato, diced

1 tablespoon red wine vinegar

1 teaspoon honey

2 tablespoons chopped basil

1. Place a large saute pan over low heat and add bacon. Cook until the bacon is rendered and crispy, about 3-5 minutes. Remove bacon from pan with a slotted spoon onto a paper towel lined plate. Turn the heat up to medium.
2. Add haricot vert to the pan and cook until they are a brighter shade of green and slightly tender, about 2-4 minutes.
3. Add tomatoes, red wine vinegar, and honey and cook until the liquid is absorbed, about 1 minute. Turn the pan off; taste and season with salt and pepper. Add in basil and stir completely.