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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is the meatloaf recipe from Cap City Fine Diner, a Cameron Mitchell Restaurant in Columbus, OH. The recipe for the barbecue sauce that goes with this can be found in Cap City Barbecue Sauce. Ingredients:
2 cups sliced shiitake mushrooms |
2 tablespoons diced white onions |
1 tablespoon olive oil |
1 lb ground beef |
4 ounces ground veal (optional) |
10 ounces ground pork |
1 egg |
3/4 cup breadcrumbs |
1 1/2 teaspoons chopped fresh parsley |
1/2 teaspoon chopped fresh thyme |
1/2 teaspoon chopped fresh sage |
2 1/4 teaspoons minced garlic |
2 1/4 teaspoons heavy cream |
3/4 teaspoon worcestershire sauce |
1 teaspoon salt |
1 teaspoon pepper |
2 tablespoons barbecue sauce (any will do, but cap city barbecue sauce is recommended) |
Directions:
1. Heat oven to 325 degrees.
2. In skillet, saute mushrooms and onions in olive oil until tender. Set aside.
3. In large bowl, combine meats, egg, bread crumbs, herbs, garlic, and cream. Mix well.
4. Add mushroom and onions. Add 2 TB of barbecue sauce. Add remaining ingredients; mix thoroughly.
5. Place mixture in a loaf pan, pushing down firmly to pack meat into place. Cover with foil. Bake for 50-60 minutes.
6. (Optional) Remove foil; cover meatloaf with desired amount of barbecue sauce. Cook uncovered for an additional 10-15 minutes. Serve with barbecue sauce.
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