Australian Beef Meatloaf, Carrots, Hazelnut Crust, and Mushrooms
Australian Beef Meatloaf:
Heat olive oil in a small sauté pan, and sweat the anchovies, shallot, and 1 clove garlic until tender. Remove from heat and chill. In a large bowl, combine the beef, pork, 2 cloves garlic, salt, chives, Tobasco, preserved lemon, and dry mustard. In a food processor, combine the veal, heavy cream, and egg and pulse to form a mousse. Add the mousse and shallot mixture to the beef mixture and thoroughly combine. Scoop the meatloaf mixture into a pastry bag and pipe onto layered plastic wrap. Roll the meat into a tight roulade. Heat the water bath of an immersion circulator to 59°C and cook the meatloaf sous vide for 2 hours. Remove from immersion circulator and chill overnight. Slice into 125-gram portions.
For the Baby Carrots:
Preheat oven to 300°F. In a large sauté pan, heat the butter and caramelize the carrots. Add garlic, thyme, and tomatoes and sweat until tender. Deglaze the pan with veal stock, transfer to oven, and cook until tender. Remove pan from the oven and place carrots in a bowl. Reduce pan liquid to sauce consistency. Season sauce with salt and lemon juice.
For the Hazelnut Crust:
In a food processor, combine the butter, hazelnuts, breadcrumbs, horseradish, rosemary, and salt. Pulse until well combined. Press the mixture between two layers of parchment paper and chill. Once firm, cut into rounds the size of the meatloaf.
To Assemble and Serve:
Preheat oven to broil. Heat butter in a frying pan and brown Australian Beef Meatloaf on both sides. Top the meatloaf with a round of Hazelnut Crust and broil until golden. Remove from oven and plate the off center. Plate a few swipes of the sauce from the Baby Carrots. Arrange a linear tumble of the mushrooms, mustard greens, and Baby Carrots. Garnish the dish with garlic chips, preserved lemon, and parsley.