Chef's Choice Recipes: Jeffrey Constance's Chèvre-Stuffed Meatloaf

Robin Wheeler

​During my visit with Jeffrey Constance of Hanley Grille and Tap, he prepared a meatloaf unlike any mama's meatloaf. With influences from both his classic French and Italian background, this dish has all the surprising, complex flavors of upscale cuisine without sacrificing the comforts of home cooking.

Robin Wheeler

​Chèvre-Stuffed Meatloaf

Serves 8

2 pounds 80/20 ground beef
2 eggs
leaves from 4 stems fresh thyme
2 shallots, finely minced
2 tbsp. dried breadcrumbs
1/4 cup pepper ketchup or barbecue sauce + more for glazing
salt and pepper
1/2 cup tapenade (recipe follows)
1/3 lb. chèvre, cut into chunks
Bordelaise-mustard sauce (recipe follows)

1. Preheat oven to 350 degrees.

2. In a stand mixer, combine everything but the tapenade, chèvre and sauce. Mix with paddle attachment on medium for 10 minutes.

3. On a foil-lined baking sheet, form one half of the meat mixture into a loaf approximately 2" thick. Spread tapenade on top, then evenly add chunks of chèvre. Top with remaining meat mixture, being careful to seal in the chèvre. Brush with pepper ketchup. Bake 1 hour 15 minutes. Let sit 20 minutes before cutting.

4. Serve atop a ladle of bordalaise-mustard sauce.