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Horsefeathers Meatloaf




Source of Recipe


Horsefeathers Restaurant


Recipe Introduction


with Two Homemade Ketchups


List of Ingredients




3 Tbsp. unsalted butter
3/4 cup finely chopped onion
1/2 cups finely chopped scallions, white bulb & 3” green
1 /2 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup minced red bell pepper
1/4 cup minced green pepper
2 tsp. minced garlic
salt to taste
1 tsp. freshly ground black pepper
1/2 tsp. ground white pepper
1/4 tsp. cayenne pepper
1 tsp. ground cumin
1/2 tsp. freshly grated nutmeg
3 eggs, well beaten
1/2 cup ketchup
1/2 cup half & half
2 pounds lean ground beef chuck
12 ounces sausage meat (not fennel flavored Italian sausage)
3/4 cup fine fresh breadcrumbs, toasted

Recipe



Preheat oven to 375F
Melt the butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers & garlic. Cook, stirring often until the moisture from the vegetables has evaporated, about 1O minute. Set aside to cool, then refrigerate, covered, until chilled, at least 1 hour.

Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg & eggs in a mixing bowl & beat well. Add the ketchup and half & half. Blend thoroughly.

Add the beef, sausage & breadcrumbs to the egg mixture. Then add the chilled vegetables & mix thoroughly with your hands, kneading for 5 minutes.

With damp hands, form the mixture into an oval approximately 17 x 4 ½ x 1 ½ inches – resembling a long loaf of bread.

Place the meatloaf in a baking dish and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.

Place the pan in the oven & bake for 35-4O minutes.

Remove the baking dish from the water bath, and let the meatloaf rest for 2O minutes before slicing & serving.


Horsefeathers Spicy Tomato Catsup
2 cups sugar
3/4 cup chopped onion
1 Tbsp. minced fresh garlic
1 red bell pepper, halved, seeded & chopped
6 cups chopped canned tomatoes in heavy puree
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 - 2 tsp. cayenne pepper
1. Caramelize the sugar in a heavy saucepan over medium heat by stirring it constantly until it melts & gradually turns a rich mahogany color, 5 - 10 minutes.

2. Add the onion, garlic & bell pepper. Cook for 5 minutes. Add all the remaining ingredients except the cayenne & bring to a boil

3. Reduce the heat to very low & simmer, stirring occasionally until the mixture thickens - about 45 minutes. Puree & add cayenne to taste. Cool to room temperature, transfer to covered container & refrigerate for up to 2 weeks.

Makes about 3 ½ cups.

Horsefeathers Spicy Yellow Pepper Catsup
8 large yellow bell peppers, halved & seeded (see note)
3 - 4 red jalapeno or other hot red peppers
2 Tbsp. minced fresh garlic
3/4 cup red wine vinegar
3/4 cup sugar
2 large onions (about 6 ounces), peeled & coarsely chopped
1. Coarsely puree the bell & hot peppers in food processor.

2. Combine the pepper puree with the remaining ingredients in a heavy saucepan. Bring the mixture to a boil & simmer over low heat 45 minutes to 1 hour, stirring often, until the vegetables are very soft.

3. Puree the mixture in a blender until it is very smooth. Cool & refrigerate until ready to use, or up to 1 week.

Makes about 2 cups

Note: If yellow peppers are unavailable, you may substitute red.