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

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