(Mom, if you’re reading this I apologize for being the extremely picky eater that I was. I now know – after watching Megan pick through a slice of meatloaf like she was looking for a speck of dust – how you must have felt all those nights when I wouldn’t eat what you fixed for us. We all know what they say about paybacks. Well, it’s true.)
So, like a woman possessed by a mysterious meatloaf craving I spent the better part of an hour taking the following recipe and making it my own. (See notations) I started with this recipe because I’ve had the meatloaf at Cap City Diner before and it’s very good. I just wanted to tweak it a bit. We had it with mashed potatoes and baked asparagus. Comfort food doesn’t get any better than this. And certainly early March is rife with comfort food opportunities. Although since I’m starting to see commercials and magazine spreads advertising spring clothing, I think I better lay off the comfort because it’s causing me discomfort when it comes to buttoning my jeans. The diet starts Monday, folks.
Warning: This recipe is not on the Surgeon General's list of Heart Healthy Cuisine, but ya only live once, right?
Cap City Diner Meatloaf
Meatloaf:
2 cups sliced shiitake mushrooms **I used regular button mushrooms**
2 TB diced white onion,
1 TB olive oil, ***omitted, used bacon grease***
1 lb. ground beef,
1 lb. ground pork,
10 oz. Ground veal **I omitted**
***I added 5 slices of cooked bacon, diced***
1 egg,
3/4 cup bread crumbs,
1 1/2 tsp chopped fresh parsley,
1/2 tsp chopped fresh thyme,
1/2 tsp chopped fresh sage,
2 1/4 tsp minced garlic,
2 1/4 tsp heavy cream,
***I added cubed mozzarella cheese***
3/4 tsp Worcestershire sauce,
1 tsp salt,
1 tsp pepper
BBQ Sauce:
1 1/2 cups ketchup, ***I used 1 cup***
1 TB Worcestershire sauce,
1/4 tsp garlic powder,
2 1/4 tsp molasses,
6 TB brown sugar,
3/4 tsp salt,
pinch cayenne pepper,
1 tsp cider vinegar,
6 TB water,
2 TB honey, **I didn’t have any, so omitted**
1 TB fresh orange juice, **used the stuff in the carton**
1/4 tsp black pepper
To make the barbecue sauce, in medium saucepan combine first 12 ingredients. Stir well. Simmer for 20 minutes. Allow to cool.
Heat oven to 325 degrees.
***Cook bacon in a skillet, remove bacon and use remaining grease*** to saute mushrooms and onion until tender. Set aside. In a large bowl, combine meats, egg, bread crumbs, herbs, garlic and cream. Mix well. Add mushrooms and onions. Add 2 TB of previously prepared barbecue sauce.
Add remaining ingredients; mix thoroughly. Place mixture in a loaf pan, pushing down firmly to pack meat into place. Cover with foil. Bake for 50 - 60 minutes. ***I ended up cooking mine for 1 hr 10 minutes because it just wasn't getting done. Start with 50 minutes and check it often. Could just be me!*** Remove foil; cover meatloaf with desired amount of barbecue sauce. Cook uncovered for an additional 10 - 15 minutes. Serve with barbecue sauce. Serves 8.
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