Recipe courtesy of Adam Roberts
1 hr
15 min
45 min
6 servings


  • 1 3/4 lbs ground beef
  • 3/4 lbs ground pork
  • 2 cloves garlic, minced
  • 1/2 cup dark soffrito
  • 1/2 cup toasted bread crumbs, soaked in milk
  • 1 1/2 cups shiitake mushrooms, sauteed
  • 1/3 cup parmesan cheese
  • 2 t soy sauce or tamari
  • 2 T dry mustard
  • 2 t fresh oregano, chopped
  • 2 large eggs
GLAZE (mix together)
  • 2 cup ketchup
  • 1/4 cup soy sauce
  • 2 T Dijon mustard
  • 2 T honey
  • 2 T smoked paprika
  • 1 tsp cayenne


Cook red onions, carrots and celery in lots of olive oil on low heat until it's all a deep, golden brown: 45 minutes to 1 hour. [Whatever you don't use, you can keep in olive oil and use in soups, dressings, sandwiches, etc.] 

Mix all the ingredients (minus the glaze ingredients) together gently and form into a log. Bake on a cookie sheet (on parchment paper) for 45 minutes at 350 degrees F. 35 minutes in, brush with the glaze and cook until you reach an internal temperature of 160 degrees F.


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