Update my dinner status, I'm making this tonight.
23 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 2 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Meatloaf:
- 3/4 c Onion, minced
- 3/4 c Green onion, minced
- 1/2 c Celery, minced
- 1/2 c Carrot, minced
- 1/4 c Green pepper, minced
- 1/4 c Red pepper, minced
- 2 ts Garlic, minced
- 1/4 ts Cayenne or red pepper
- 1/2 ts Cumin, ground
- 1/2 ts Nutmeg, ground
- 1/2 c Half-n-half
- 1 1/2 lb Ground chuck or round
- 1/2 lb Ground pork, lean
- 1 ts Salt
- 1 ts Black pepper
- 3 tb Butter
- 1/2 ts White pepper
- 1/2 c Catsup
- 3 Eggs, beaten
- 3/4 c Dry bread crumbs
Preparation
Sauce: 4 Shallots, chopped 2 T Butter 1 Sprig thyme 1 Bay leaf : Dash crushed red pepper 1 c Dry white wine (applejuice) 1 c Veal or beef stock 1 c Chicken stock : Salt and pepper to taste Saute onion, green onion, celery, carrot, green and red peppers and garlic in butter until vegetables are soft and liquid is evaporated. Set aside to cool. Combine salt, cayenne, black and white pepper, cumin, and nutmeg and add to the vegetable mixture. Stir in half-n-half, catsup, beef, pork, and bread crumbs. Mix well. Form into a loaf and place on a greased baking sheet or in a 9 x 5 inch loaf pan. Bake at 350-degrees 45-50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with sauce. For sauce: Saute shallots in 1 T. butter with thyme, bay leaf, and black pepper. Add wine (or slightly less applejuice if you prefer not to cook with wine), and stocks. Season to taste with salt and pepper. Simmer until reduced by half and sauce thickens slightly. Stir in the remaining butter until melted. Note: I sub olive oil for the butter in both the meatloaf and sauce for a lower fat version. The final butter added to the sauce is a trick to add a nice sheen to the sauce; I omit this step. Posted to MM-Recipes Digest V4 #6 by "Kendig - von Fehrn" on Feb 5, 1999
