Lunchbreak: The Local chef Anthony Buchele makes tomato jam

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The Local
198 E. Delaware Place

Tomato Jam:

1/2 cup of sliced shallots
1/4 cup of chopped thyme
1   green apple peeled and chopped
3/4 cup honey
1/2 cup champagne vinegar
2 28 oz cans of tomato

Cook shallot and thyme over medium heat in about 2 Tbs of oil until soft. Add the apple and continue cooking until soft. Add the honey and cook until the honey is foaming then add the vinegar and reduce buy half. Add the tomatoes and let stew until the tomatoes break down and the recipe resembles a compote.

Meatloaf Tips:

Substitute ketchup with tomato jam

Cook meatloaf covered on low temperatures slowly to ensure even cooking and prevent drying out.

There is unlimited combination of ingredients you can add to meatloaf (turkey, pork, veal, beef,  sausage, vegetables, herbs and spices,), we use dry aged usda prime beef that is ground in house.

Whatever mix you use should be at least 20% fat.

Mix all the ingredients and then add them to the meat you have chosen, use oatmeal in place of breadcrumbs to help hold in the moisture and fat.

The Local Meatloaf

4 lbs ground beef
3 eggs
1 onion, diced
2 garlic cloves, minced
1/4 cup bread crumbs
1/3 cup oats
1/4 cup parsley, chopped
1/4 Tbs dry thyme
1/4 Tbs dried oregano
2 oz low sodium soy sauce
4 oz Worcestershire sauce
red tabasco, to taste
salt and pepper, to taste

Sweat onions and garlic until trunslucent. Cool completely. Add to remaining ingredients and gently mix together. Bake at 350 to an internal temperature of 148-150.

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