677. SMOKY BEEF and BACON MEATLOAF with PRUNE KETCHUP

serves 8 to 10


1 tablespoon celery seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
1 star anise pod, broken
2 tablespoons vegetable oil
1/4 cup minced onion
1/4 cup minced fennel bulb
1 small celery rib, minced
1 garlic clove, minced
2 tablespoons sweet Pimentón de la Vera (smoked Spanish paprika)
1 pound sliced bacon, coarsely chopped
3 pounds ground beef chuck
3 large eggs, beaten
1/4 cup pure maple syrup
1 cup fresh pumpernickel bread crumbs
1/2 cup shelled unsalted pistachios
1 tablespoon plus 1 teaspoon kosher salt or smoked sea salt
Prune Ketchup, for serving (recipe below)

Preheat the oven to 350°. In a spice grinder, combine the celery seeds, fennel seeds, peppercorns and star anise and grind to a powder.

In a large skillet, heat the oil. Add the onion, minced fennel, celery, garlic, Pimentón and the ground spices and cook over low heat, stirring occasionally, until the vegetables soften, about 8 minutes. Let cool to room temperature.

In a food processor, pulse the bacon until finely ground. In a large bowl, mix the bacon with the ground beef. Mix in the eggs and maple syrup followed by the vegetable mixture, bread crumbs, pistachios and salt.

Pat the meat mixture into two 9-by-4-inch loaves and set them on opposite sides of a large rimmed baking sheet. Bake for about 1 hour, or until an instant-read thermometer inserted in the center of each loaf registers 160°. Let rest for 10 minutes. Cut the meat loaf into thick slices and serve with the Prune Ketchup.

MAKE AHEAD: The baked meat loaf can be refrigerated for up to 3 days.


for PRUNE KETCHUP

makes 1 1/3 cups


1 cup pitted prunes
1 cup water
1/4 cup unsulfured molasses
1/4 cup sherry vinegar
2 tablespoons sugar
1 star anise pod
Salt and freshly ground pepper

In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat until prunes are very soft, about 20 minutes. Discard the star anise pod. Puree the ketchup in a food processor. Transfer to a bowl and season with salt and pepper.


MAKE AHEAD: The prune ketchup can be refrigerated for up to 1 week.


courtesy of: Grant Achatz, "Comfort Food From a Rebel Chef," Food & Wine, December 2006