Cap City Meatloaf
Source of Recipe
Cameron Mitchell Restaurants
List of Ingredients
Cap City Barbecue Sauce
3 cups ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 1/2 tablespoons molasses
3/4 cup brown sugar
2 teaspoons salt
1 pinch cayenne powder
2 teaspoons cider vinegar
3/4 cup water
1/4 cup honey
2 tablespoons fresh orange juice
1/2 teaspoon black pepper
Combine all ingredients and simmer for 30 minutes. Allow to cool and refrigerate until needed.
Meatloaf
2 pounds ground beef
8 ounces ground veal
1 1/4 pounds ground pork
1 diced medium white onion
4 cups sliced shiitake mushroom
2 tablespoons olive oil
2 eggs
1 1/2 cups bread crumbs
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped sage
1 1/2 tablespoons garlic puree
1 1/2 tablespoons heavy cream
1/2 tablespoon Worcestershire sauce
1 1/2 tablespoons salt and pepper
1/4 cup barbecue sauce
Recipe
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 6x9x4-inch 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.
Serves 8.
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