Makes 3 meatloaves with 8-10 portions each
This is the best meatloaf recipe, ever!, but it does take quite a bit of prep work. To justify the effort involved, Roy and I would triple it, bake one loaf and freeze the other two. The measurements here are for our tripled version.
Saute in butter for about 10 minutes then chill in icebox for at least an hour:
8 Tablespoons of butter
2 cups finely chopped onions
2 cups finely chopped scallions
1 1/2 cups finely chopped carrots
3/4 cup finely chopped celery
1 1/2 cups finely chopped bell pepper of various color
2 Tablespoons of minced garlic
Combine in mixer and beat well:
Salt, to taste
1 Tablespoon freshly ground black pepper
1 teaspoon ground white pepper
3/4 teaspoon cayenne pepper
1 Tablespoon ground cumin
1 1/2 teaspoons freshly grated nutmeg
9 eggs
1 1/2 cup ketchup
1 1/2 cup half & half
Add:
6 pounds of lean ground beef chuck
3 tubes of Jimmy Dean ground pork with sage or plain (12 ounces each)
2 cups of bread crumbs, toasted
1. Knead in mixer or by hand for 5 minutes. Divide meat evenly into 3 portions. Put into plastic freezer bags and flatten for convenient freezer storage.
2. To cook: Preheat oven to 375 degrees. Form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches, resembling a long loaf of bread.
3. Place 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. I know this is a pain in the neck, but we tried to skip this "bath" and the result wasn't pretty!!!
4. Place the pan in the oven and bake for 35 to 40 minutes.
5. Remove the dish from the water bath and let the meat loaf rest for 20 minutes before slicing.
Recipe adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins. Their recipe was from 72 Market Street in Venice, California. This restaurant was founded by Dudley Moore and Liza Minnelli, among others and closed in November 2000. I suppose the meatloaf recipe will live on forever!
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