Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Butter |
| ¾ pounds | Ground beef |
| ¼ pounds | Ground pork |
| 1 cup | Minced onions |
| ½ cup | Minced green peppers |
| 1 tablespoon | Chopped garlic |
| 2 \N | Eggs |
| ½ cup | Heavy cream |
| ¾ \N | To 1 cup bread crumbs |
| \N \N | Salt and fresh ground black |
| \N \N | Pepper |
| 2 cups | Veal stock |
| 2 tablespoons | Flour |
| 2 tablespoons | Water |
Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven.
Place in the oven and bake for about 1 to 1½ hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
Yield: 4 Blue-Plate Dinner Specials EMERIL LIVE SHOW #EMIA58 BLUE PLATE SPECIALS-AMERICAN DINERS