Trompe L'oeil Meatloaf Recipe

Trompe L'oeil Meatloaf Recipe | Robert Irvine

Skill Level: Advanced
Servings: 6
Total Time: 4 hours
Preparation: 1 hour 10 minutes
Inactive: 45 minutes
Cooking: 2 hours 5 minutes

Mole Sauce (Disguised as Chocolate Sauce):

• 2 tbsp olive oil
• 1 large red onion, finely chopped
• 3 large cloves of garlic, minced
• 2 ancho chilies, minced (de-seeded and de-stemmed; wear gloves when handling)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 4 tsp chili powder
• 3 tbsp unsweetened dark cocoa powder (preferably a high-quality brand like Ghirardelli)
• 4 cups beef broth
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Forcemeat Meatloaf (Looks like Chocolate Cake with Vanilla Filling):

• 1 large white onion, peeled, halved, then quartered
• 2 cloves garlic, gently smashed and quartered
• 1.5 lbs lean ground beef (90% or leaner)
• Salt (about 1/4 tsp for the chicken, approximately 1/2 tsp for the beef)
• White pepper, roughly 1/8 tsp
• Black pepper, about 1/4 tsp
• 3/4 lb boneless chicken tenders (tendons removed) or ground chicken
• 2 cups heavy cream (used for binding; only as much as the meat will absorb without becoming too loose)

Mashed Potatoes (Appearing as Vanilla Ice Cream):

• 4 large white potatoes, peeled and diced to 1-inch pieces
• 1 whole head cauliflower, cut into florets
• 4 tbsp unsalted butter, cubed
• Salt (about 1/2 tsp, seasoned to taste)
• White pepper (about 1/8 tsp, seasoned to taste)

Tomatoes (Imitating Cherries Jubilee):

• 1 cup granulated sugar
• 1/3 cup dry red wine
• 1/3 cup pure pomegranate juice
• 2 tsp balsamic vinegar
• 1/4 tsp cream of tartar
• 1 pint grape tomatoes

Recommended Tools:

• Box grater
• Meat grinder (if meats aren't pre-ground)
• Food processor
• 2-quart souffle vessel
• Plastic wrap
• Aluminum foil
• Long bamboo skewer
• Manual potato masher
• Ice cream scoop with a release lever

1. Begin the mole sauce: Imagine fooling your guests with a savory masterpiece disguised as dessert! Warm the olive oil in a medium-sized saucepan over medium heat. Add the chopped onion, garlic, and chilies. Saut until onions are translucent. Take pan off heat, stir in oregano, cumin, cinnamon, chili powder, and cocoa. Gradually whisk in beef stock. Add salt and pepper to taste. Return to medium-high heat, reduce sauce until it thickens to about a third of its original amount. Remove from heat. Strain 1 cup of finished sauce into a bowl, reserve the rest (including vegetable solids) in a separate container. Cool both, then refrigerate. The strained sauce mimics chocolate sauce for serving; the unstrained sauce will both season and color the beef mixture to look like rich chocolate.
2. Chill all meatloaf components and equipment: For pro-level texture, ensure all tools for the forcemeat (food processor parts, bowls, grinder if using, mixing utensils) are spotless and ice-cold. Use ice baths for bowls if needed. Keep all ingredients chilled until processing.
3. The concept: Transform dinner into a jaw-dropping dessert illusion that's bursting with flavor. The method:
   • Onion-garlic puree, seasoned with salt and white pepper, elevates the chicken; cream creates a buttercream-like filling.
   • Beef blends with mole solids, salt, and black pepper for deep savoriness and "chocolate" hue.
   • Smooth strained mole glaze seals the deceptive magic.
4. Prepare onion/garlic puree: With food processor running, mince onion and garlic through the feeding tube. Strain puree over a bowl to drain liquid; save the solids. Chill to 40F in fridge or freezer (no freezing). Clean and rechill processor.
5. Grind the chicken (if not pre-ground): Process chicken tenders in chilled bowl. Keep cold.
6. Prepare the souffle dish: Line with plastic wrap, overhang for wrapping. Chill. Prep two ice baths for mixtures.
7. Process beef mixture: In chilled processor, add ground beef gradually, alternating with unstrained mole (solids), black pepper, and salt. Avoid excess liquid for firm texture. Ensure even "chocolate" color; scrape sides. Transfer to iced bowl; refrigerate.
8. Clean, chill, and process chicken mix: Rechill processor. Add ground chicken gradually with onion/garlic puree and seasonings. Scrape as needed. Slowly add cream until it mimics thick vanilla filling. Chill over ice.
9. Assembly:
   • Preheat oven to 250F (protects plastic).
   • Divide beef into three portions, chicken into two; chill unused portions.
   • Press 1/3 beef into lined dish.
   • Add half chicken, flatten.
   • Layer second beef, remaining chicken, top beef.
   • Seal with overhanging plastic; cover with foil. Bake 1.5 hours or until skewer tests clean. Loaf shrinks, releases juices.
   • Cool 15 minutes. Discard juices and plastic.
   • Unmold by pressing plate on top, inverting, then flipping upright on platter.
   • Rest 10-15 minutes before slicing.
10. Prepare Mashed Potato/Cauliflower "Ice Cream": In meatloaf's final 10 minutes, boil potatoes and cauliflower separately until tender. Drain, combine with butter, salt, white pepper; mash smooth. Scoop like ice cream for wow-factor serving.
11. Make cherry tomato "Cherries Jubilee": While potatoes cook, simmer sugar, wine, pomegranate juice, balsamic, and cream of tartar in saucepan until sugar dissolves. Cover 2 minutes, then uncovered 10-12 minutes. Off heat, coat grape tomatoes.
12. Final assembly and presentation:
    • Ladle strained mole over loaf for glossy chocolate glaze.
    • Slice cake-style to reveal layers.
    • Drizzle mole on potato scoops.
    • Spoon syrupy tomatoes around plates.
    • Dramatize: Glaze whole loaf on tray, slice to show interior. Serve with "ice cream" and accents. Slice more tableside for delight!