Roasted Garlic Beef Loaf
Italian-American | Cook 90 min + overnight rest | Medium
Big, bold roasted garlic on lean beef. Rich and satisfying on a toasted hoagie with provolone.
Ingredients:
- 2 lbs lean beef round
- 4 garlic cloves
- roasted and mashed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Instructions:
- Roast garlic in foil at 400°F for 30 minutes. Mash once cooled.
- Cut beef into chunks. Add to blender with roasted garlic and all other seasonings.
- Blend until smooth and uniform.
- Refrigerate the mixture overnight.
- Slide a cooking bag into the press. Fill with the mixture, pack very firmly, seal.
- Cook in boiling water for at least 90 minutes to 160°F.
- Leave the sealed press in the fridge overnight. Remove from bag the next day and slice.
Note: The overnight rest is essential here — the loaf slices cleanly only when fully set. Add roasted red peppers and provolone.
