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Village Tavern grilled meatloaf is luxurious

By Robin Domeier
You Asked For It
Restaurant writer Robin Domeier tracks down Charlotte restaurant recipes that readers have requested. Domeier is owner of Nibbles Personal Chef.
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- ROBIN DOMEIER
Village Tavern’s grilled meatloaf is topped with a rich demiglace sauce.

More Information

  • VILLAGE TAVERN

    4201 Congress St., at the corner of Barclay Downs and Morrison Boulevard near SouthPark.

    Note: The restaurant is temporarily closed for renovations. It is scheduled to

    reopen in late September.


  • Village Tavern Grilled Meatloaf With Cremini Mushroom Sauce

    2 1/2 pounds 80% lean ground beef

    1 egg

    3/4 cup panko (Japanese-style) bread crumbs

    1 tablespoon garlic, chopped

    3/4 cup yellow onions, 1/4 inch dice

    1/4 cup green peppers, 1/4 inch dice

    2 teaspoons kosher salt

    1/2 teaspoon coarse black pepper

    1/2 teaspoon whole, dry basil

    1/4 teaspoon whole dry thyme

    1/2 teaspoon fresh parsley

    PREHEAT oven to 350 degrees. Line a 10-by-4-inch pan with parchment paper. (A 9-inch loaf pan won’t be big enough. Don’t worry if the paper isn’t smooth. You can press it into place when you put in the meatloaf mixture.)

    PLACE all ingredients in mixing bowl and combine until evenly mixed. Transfer the mixture into the prepared pan, pressing the mixture firmly into the corners of the pan.

    COVER the pan tightly, first with plastic wrap and then foil. Bake at 350 degrees for approximately 60-70 minutes. After 60 minutes, use a thermometer to check the meatloaf’s internal temperature. If it’s at least 161 degrees, remove from the oven. The temperature will rise to at least 165 degrees, which is what you want. If it’s not at least 161 degrees, continue cooking until it gets there.

    DRAIN the fat and cool the meatloaf. Refrigerate for at least 18 hours to chill thoroughly.

    CUT the meatloaf into 1-inch slices. Grill the slices on both sides until hot. Serve drizzled with the demiglace sauce.

    Yield: 4 servings.


  • Cremini Mushroom Sauce

    Veal demi-glace is made when veal stock and brown sauce are combined and reduced by

    half. The recipe calls for 1/2 cup of demi-glace, but I found 1/3 cup was sufficient.

    2 tablespoons olive oil

    1/3 cup shallots, sliced 1/8 inch

    2 cups whole cremini mushrooms, rinsed, dried and diced 1/2 inch

    1 cup Madeira wine

    1 cup heavy cream

    1/2 cup veal demi-glace base, such as Williams-Sonoma

    Pinch white pepper

    PREHEAT pan with olive oil. Add shallots and sauté until tender. Do not brown.

    ADD mushrooms and sauté until tender.

    ADD Madeira wine and boil until reduced by half. Add the heavy cream, bring back to a boil and simmer 5 minutes.

    STIR in demi-glace base. Add white pepper. Simmer until it reaches a gravy consistency, about 2-3 minutes.

    Yield: About 2 cups.


  • More information

    Are you looking for a recipe from a Charlotte-area restaurant? Send your request to Robin

    Domeier, rdomeier@carolina.rr.com. Please include your name, why you like the recipe, the area where you live and the restaurant’s location.


Tom McCall of Charlotte writes: “We recently ate dinner at Village Tavern at Southpark. I tried the grilled meatloaf and it was delicious. I’d like to know how they made it.”

When he was growing up, meatloaf was a favorite of Village Tavern CEO Scott Richardson. This recipe is an updated version of his mother’s meatloaf.

It’s certainly nothing like the ketchup- or tomato-doused meatloaf many of us knew as kids. Nope, this is company meatloaf for sure. Sliced thick, grilled and luxuriating in a gorgeous Madeira-infused cremini mushroom sauce, it is indeed a treat.

The mushroom sauce contains veal demi-glace from Williams-Sonoma. A jar of it will set you back $29.95, although you won’t need the whole jar. Still, that’s another reason to save this meatloaf for a dinner with people you really like.

Robin Domeier is owner of Nibbles Personal Chef.

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