• Oven on at 500F (fan on), cube butter and freeze
• Use 1 strip of bacon to render the fat slowly, save this strip (crumbled) for garnish
• In bacon fat, saute onions 2 min then add chopped bacon
• Add carrot, celery and garlic, saute 3-4 min
• Add mushrooms, saute 1 min
• Add spices + parsley stems + salt, saute 3min
• Add wine + beef stock reduce, until almost dry, but still moist
• Flame off, add breadcrumbs
• Save this pan, do not wash yet!

MIX

• Place beef and pork sausage in the mixer bowl, slow mix 10 secs
• Add egg, salt and thyme, slow mix 10 secs
• Add pan mixture and Parmesan cheese, slow mix 30 secs
• Cook a little piece either in pan or microwave to taste for salt, adjust seasoning
• Always slow mix never more than 10 secs at a time.

MOLD

• Fill loaf pan with meat slowly, in layers, to avoid bubbles
• Cover well with aluminum foil
• Flip upside down onto a deep baking dish. Into oven for 12 minutes (500F)
• Reduce oven temp to 350F, set timer for 20 minutes
• Remove mold but leave meatloaf on aluminum/dish
• Check for internal temp of 140F
• When reached 140F, broil on HI for 4 minutes
• Meatloaf is ready!

SAUCE

• Heat the original saute pan, drizzle oil. Carefully spoon fat from the roasting juices in the pan into the sautee pan and add to the pan.
• Sautee mushrooms then add shallots saute for 3 minutes while tossing and season
• Once shallots are transparent add red wine, reduce to 1/4 original volume
• Add beef stock, boil, simmer 4 min
• Lower heat, taste and adjust seasoning
• Add one cube of frozen butter to the pan at a time until all cubes are melted, taste for seasoning as you go!

To Serve

• Cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon

• Preheated oven to 375°F (190°C).

Caramelize the Onions

• In a large pan, sauté the onions over medium heat until golden. They should brown gradually over around 30 minutes. If needed, add a little more butter to help avoid burning.
• As the onion is starting to brown, add the sugar, balsamic vinegar, and the salt. Continue to cook a few more minutes until the onions are deeply caramelized and the liquid has evaporated. Set aside.

Make the Pastry

• In a large bowl, mix the flour and salt.
• Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Add the milk and mix until the dough comes together.
• Roll out the dough and line the bottom of a Pyrex dish or tart pan.
• Beat the egg and brush it over the pastry.
• Bake in a preheated oven at 375°F (190°C) for 10 minutes, until partially cooked.

Assemble the Tart

• Evenly scatter the caramelized onions over the partially baked pastry.
• Place goat cheese rounds on top of the onions.
• Sprinkle with chopped rosemary.

Prepare the Custard

• In a bowl, whisk together the egg, heavy cream, nutmeg, salt, and white pepper.
• Pour the mixture over the onions and cheese in the tart.

Bake

• Bake in the oven at 375°F (190°C) for 20 minutes, or until the filling is set and the top is lightly golden.

Serve

• Allow the tart to cool slightly before slicing and serving. Enjoy!