Grandma's boardinghouse meat loaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6-8 servings | ||
| ½ | cup | Minced red onion |
| ¾ | cup | Minced green onions |
| ¾ | cup | Minced celery |
| ½ | cup | Minced carrots |
| ½ | cup | Minced green bell pepper |
| ½ | cup | Minced red bell pepper |
| 1 | tablespoon | Minced garlic |
| 3 | tablespoons | Unsalted butter |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Ground white pepper |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground nutmeg |
| ½ | cup | Half and half |
| ½ | cup | Catsup |
| 1½ | pounds | Lean ground beef |
| ½ | pounds | Ground pork |
| 3 | eaches | Eggs, beaten |
| ¾ | cup | Freshly toasted dry bread crumbs |
Directions
IN large, heavy skillet, saute red and green onions, celery, carrots, peppers and garlic in butter until softened. Set aside and cool to room temperature. Combine salt, cayenne, black and white peppers, cumin and nutmeg and stir into cooled vegetables. Add half and half, catsup, ground beef, ground pork, eggs and bread crumbs. Lightly form into a loaf and gently place in large baking dish. Bake at 350 F for 45-50 minutes. Prepare Shallot Gravy. Remove cooked meat loaf to cutting surface. Heat remaining pan juices on top of stove and deglaze pan with gravy, scraping any brown bits from bottom of pan.
Heat to boiling, stirring constantly so gravy will not stick to pan.
Slice meat loaf and arrange on serving platter, spooning gravy over top. Shallot Gravy: 1 Tbsp minced shallots 1 Tbsp unsalted butter ¼ tsp dried thyme 1 bay leaf, crumbled ¼ tsp freshly ground black pepper 1 cup beef broth 1 cup chicken broth 1 Tbsp unsalted butter Salt and freshly ground pepper to taste Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis