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Ed Debevic’s Burnt Dinner Meat Loaf




Source of Recipe


Ed Debevic


Recipe Introduction


At Ed Debevic’s the Fifties concept diners variously located in cities such as Chicago, Los Angeles, Milwaukee and Phoenix, there is meat loaf, and a very good one it is, too. Lavishly iced with tomato paste, which chars lightly during baking, it is called "burnt", which should in no way lead you to think of post-honeymoon kitchen disasters. At Ed’s the loaves are baked one day ahead, mellowing the flavors, and then reheated for serving. Pork can replace some of the beef, if you wish.


Recipe Link: http://www.featuredfoods.com

List of Ingredients




3 tablespoons olive oil
1 1/2 cups finely chopped onions
1 large, heavy red bell pepper, finely chopped (about 1 1/2 cups)
5 garlic cloves, minced
3 eggs
1/3 cup whipping cream or heavy cream
2 1/2 tablespoons salt
1 teaspoon freshly ground black pepper
3 pounds ground beef
1 1/2 cups fine, dry, seasoned bread crumbs
1/2 cup tomato paste

Recipe



1. In a large skillet, warm the olive oil over medium-high heat. Add the onions, bell pepper and garlic and cook, tossing and stirring, for 5 minutes. Remove from the heat and cool to room temperature.

2. Position a rack in the middle of the oven and preheat the oven to 325 degrees F. In a medium bowl, whisk together the eggs, cream, soy sauce, salt and pepper. Crumble the beef into a large bowl. Add the egg mixture and partially combine. Add the onion-bell pepper mixture and bread crumbs and combine lightly but thoroughly. Pack the meat mixture into a 9-by-5-by-3 inch loaf pan, mounding it slightly; smooth the top with the back of a spoon. Spread the tomato paste in an even layer over the top of the loaf.

3. Bake for about 2 hours, or until the top of the loaf is lightly blackened and an instant-reading thermometer inserted into the center of the loaf registers 145 degrees F. Let stand on a rack for 10 minutes before slicing. Serve hot. The loaf can be prepared 1 day ahead. Wrap and refrigerate. Slice the loaf, wrap each slice individually in plastic and reheat in a microwave oven or wrap in foil and rewarm in a preheated 400 degree F. conventional oven for about 20 minutes.

Serve with Ed’s Caramelized Onion Stuff (recipe under condiments).