CAP CITY MEATLOAF
Source of Recipe
Cap City Diner
Recipe Introduction
Makes 8 servings
When packing the meat into the pan, use a second pan to fully press the meat down. The harder it is packed, the better the meatloaf will retain its shape.
List of Ingredients
Barbecue Sauce:
1 1/2 cups ketchup
1/4 cup plus 2 tablespoons brown sugar
1/4cup plus 2 tablespoons water
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon fresh orange juice
3/4 tablespoon molasses
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cider vinegar
1/4 teaspoon ground black pepper
Pinch of cayenne pepper
Meatloaf:
4 cups sliced shiitake mushrooms
2 tablespoons olive oil
1 medium white onion, diced
2 pounds ground beef
1 1/4 pounds ground pork
8 ounces ground veal
2 eggs
11/2 cups bread crumbs
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped sage
11/2 tablespoons minced garlic
11/2 tablespoons heavy cream
1/2 tablespoon Worcestershire sauce
11/2 tablespoons mixture of salt and pepper
Recipe
To make the barbecue sauce: Combine all ingredients. Simmer 30 minutes. Cool. Cover and refrigerate until needed.
To make the meatloaf:
Preheat the oven to 325 degrees.
Saute the mushrooms in olive oil until tender. Transfer to a bowl.
Add onion to the skillet. Cook until golden brown. Transfer to a bowl.
In a large mixer, combine beef, veal, pork, eggs, bread crumbs, herbs, parsley, garlic and cream. Mix well. Add mushrooms, onions, Worcestershire sauce, salt and pepper.
Pack mixture into 6-by-9-by-4-inch loaf pan. Cover with foil. Place loaf pan in a larger pan at least 6 inches deep. Add enough water to come halfway up the sides of the loaf pan. Cover with foil.
Bake 90 minutes. Spread 1/4 cup barbecue sauce over meatloaf (save remaining sauce for another use). Bake, uncovered, 30 minutes longer.
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