Post by gobucks on Mar 15, 2007 19:55:02 GMT -5
Cap City Meatloaf
2 lbs ground beef
1/2 lb ground veal
1 1/4 lb ground pork
1/4 diced white onion
4 cups sliced shiitake mushroom
2 Tbsp olive oil
2 eggs
1 1/2 cups bread crumbs
1 Tbsp chopped parsley
1 tsp chopped thyme
1 tsp chopped sage
1 1/2 Tbsp garlic puree (recipe below)
1 1/2 Tbsp heavy cream
1/2 Tbsp Worcestershire sauce
1 1/2 Tbsp salt and pepper
1/4 cup barbecue sauce (recipe below or use your favorite)
Preheat oven to 325 degrees. Saute mushrooms in olive oil and set aside. Saute onions until caramelized and set aside. In large mixer, add beef, veal, pork, eggs, bread crumbs, herbs, garlic, and cream. Mix well. Add mushrooms and onions, Worcestershire, salt and pepper. put mixture into large loaf pan, pushing down firmly to pack meat into place. Cover with foil. Place loaf pan into a cooking pan at least 6 inches deep with 3 inches of water in the bottom. Cook in oven for 90 minutes. Remove foil and cover top of meatloaf with barbecue sauce. Cook for another 30 minutes.
Garlic Puree
1 large peeled head of garlic
1 Tbsp olive oil
Puree in a food processor.
Cap City Barbecue Sauce
3 cups ketchup
2 Tbsp Worcestershire sauce
1/2 tsp garlic powder
1 1/2 Tbsp molasses
3/4 cup brown sugar
1/2 Tbsp salt
1 punch cayenne powder
2 tsp cider vinegar
3/4 cup water
1/4 cup honey
2 Tbsp fresh orange juice
1/2 tsp black pepper
Combine all ingredients and simmer for 20 minutes. Allow to cool and refrigerate until needed.
Recipe from "The Art Of The Meal, 1001 Details", from the restaurant of M. Cameron Mitchell and James Baumann. (www.cameronmitchell.com/)
***personal notes***
After making the bbq sauce a few times, we realized it tastes very similar to Montgomery Inn Barbecue Sauce. So, I quit making the sauce and use that. (Fortunately, we have that in grocery stores here) You could use any sauce you like, but you have to like it or the meatloaf won't be good!
I omit the mushrooms as we don't like them, I don't substitute anything for them.
This makes a very large meatloaf or 2 small to regular sized ones. You could also get a batch of meatballs out of leftover meat. I like to make 2 batches of this; I get 3 meatloafs and 2 batches of meatballs. I vacuum seal it all. ;D
This is very flavorful. MY BIL isn't a meatloaf fan, but I usually give one of these to my sister when I make a double batch and he likes it.
When I make this again, I'll come back and post a picture.
2 lbs ground beef
1/2 lb ground veal
1 1/4 lb ground pork
1/4 diced white onion
4 cups sliced shiitake mushroom
2 Tbsp olive oil
2 eggs
1 1/2 cups bread crumbs
1 Tbsp chopped parsley
1 tsp chopped thyme
1 tsp chopped sage
1 1/2 Tbsp garlic puree (recipe below)
1 1/2 Tbsp heavy cream
1/2 Tbsp Worcestershire sauce
1 1/2 Tbsp salt and pepper
1/4 cup barbecue sauce (recipe below or use your favorite)
Preheat oven to 325 degrees. Saute mushrooms in olive oil and set aside. Saute onions until caramelized and set aside. In large mixer, add beef, veal, pork, eggs, bread crumbs, herbs, garlic, and cream. Mix well. Add mushrooms and onions, Worcestershire, salt and pepper. put mixture into large loaf pan, pushing down firmly to pack meat into place. Cover with foil. Place loaf pan into a cooking pan at least 6 inches deep with 3 inches of water in the bottom. Cook in oven for 90 minutes. Remove foil and cover top of meatloaf with barbecue sauce. Cook for another 30 minutes.
Garlic Puree
1 large peeled head of garlic
1 Tbsp olive oil
Puree in a food processor.
Cap City Barbecue Sauce
3 cups ketchup
2 Tbsp Worcestershire sauce
1/2 tsp garlic powder
1 1/2 Tbsp molasses
3/4 cup brown sugar
1/2 Tbsp salt
1 punch cayenne powder
2 tsp cider vinegar
3/4 cup water
1/4 cup honey
2 Tbsp fresh orange juice
1/2 tsp black pepper
Combine all ingredients and simmer for 20 minutes. Allow to cool and refrigerate until needed.
Recipe from "The Art Of The Meal, 1001 Details", from the restaurant of M. Cameron Mitchell and James Baumann. (www.cameronmitchell.com/)
***personal notes***
After making the bbq sauce a few times, we realized it tastes very similar to Montgomery Inn Barbecue Sauce. So, I quit making the sauce and use that. (Fortunately, we have that in grocery stores here) You could use any sauce you like, but you have to like it or the meatloaf won't be good!
I omit the mushrooms as we don't like them, I don't substitute anything for them.
This makes a very large meatloaf or 2 small to regular sized ones. You could also get a batch of meatballs out of leftover meat. I like to make 2 batches of this; I get 3 meatloafs and 2 batches of meatballs. I vacuum seal it all. ;D
This is very flavorful. MY BIL isn't a meatloaf fan, but I usually give one of these to my sister when I make a double batch and he likes it.
When I make this again, I'll come back and post a picture.