Gridiron Grill with chef Troy Guard – Tag meatloaf and vegetables

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Chef Troy Guard of the Tag Restaurant Group was on the Gridiron Grill with Ken Clark Friday, September 26th. His recipes appear below.

Tag meatloaf - serves 4
1 lb ground beef
1/4 lb ground pork
1/4 c red pepper, diced
1/4 c celery diced
1 T parsley chopped
1/4 kim chi chopped
1 C bread crumbs
2 eggs
1/2 ketchup
4 T worchestire
S&P to taste

  • Put in mixer and paddle mix for 1 minute
  • Then set on sheet pan and roll into a loaf form, glaze top with touch of ketchup.
  • Cook for 30 minutes at 350 or until you can stick a tooth pick in the middle of loaf and it comes out clean.

1 c shiitakes, quarter, de-stemmed, soak in hot water for 5 minutes.
1 T garlic, sliced
1 T shallot, sliced
1 T canola oil
1 T butter
1/2 T thyme, chop
1/2 c heavy cream
1/4 c white wine
1 c veal demi glace

  • Saute oil with butter, garlic, shallot, mushroom
  • Then add thyme and white wine, reduce by half
  • Add cream, reduce by half
  • Then add demi and season.

1 c broccoli, broken in florets, blanch then grilled
4 heirloom carrots medium size, blanch then grilled
1 c kimchi

  • Place veggies in middle of plate, then add meatloaf on top and top with gravy.