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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I don't really care for meatloaf with ketchup, so I came up with a more herb flavored recipe with a roasted red pepper cream sauce. This recipe makes 2 good sized loaves, so you may want to halve the recipe. The sauce is a modified recipe from Food & Wine Magazine. Ingredients:
1 medium onion, diced |
1 lb mushroom, stemmed and sliced thick |
1/4 cup garlic, minced |
1 teaspoon salt |
1 tablespoon dried dill |
2 cups roasted red peppers |
5 lbs lean ground beef |
10 slices rye bread |
2 tablespoons worcestershire sauce |
1/4 cup soy sauce |
5 medium eggs |
1/4 cup rubbed sage |
1 tablespoon granulated garlic |
1 (28 ounce) can roasted red peppers |
2 tablespoons lemon juice |
2 teaspoons sherry wine |
2 teaspoons white vinegar |
3 slices sourdough bread or 3 slices white bread |
1 cup roasted walnut, and chopped |
4 tablespoons olive oil |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon cayenne |
2 teaspoons sriracha sauce (thai chili sauce, can be found at asian grocery stores) |
3 tablespoons garlic, minced |
salt |
3/4 cup half-and-half |
Directions:
1. Meatloaf Directions.
2. Pre-heat oven to 350 degrees.
3. Remove the crust from the rye, cit it into cubes and set it aside to go a little stale.
4. Sautee the onions over medium heat until just starting to caramelize.
5. Add mushrooms, minced garlic, salt and dill and cook until mushrooms start to soften.
6. Drain off and discard the liquid (I use a sieve and coffee filter to keep the herbs in the mix).
7. Slice the roasted red peppers into 1/4 strips and add to the mushroom mix.
8. Mix the beef with the rye and the rest of the ingredients (except the vegetable mix) until smooth.
9. Mix in vegetable mix until eavenly distributed, then form into loaves. I use 2 9 1/2 x13 cake pans. The loaves don't touch the sides, but they hold shape well.
10. Bake for 1 to 1 1/2 hours until at least 155 degrees internal temperature.
11. Sauce directions.
12. Remove the crusts form the sourdough, cube and set aside to go stale.
13. Drain the peppers, keeping about 2 oz of the liquid (if you roast your own peppers, just use 2 oz of water), cut the peppers into wide strips (1 1/2 -2 ).
14. Put the peppers, 2 oz liquid, garlic, olive oil, chili, cayenne, salt and cumin in a large sauce pan over medium heat.
15. Once it starts to boil, lower the heat, cover the pan and simmer for 10 min, stirring occasionally.
16. Remove the cover and raise the heat level to cook off any remaining liquid then pour peppers into a food processor or blender (blender not ideal, but should work).
17. In a seperate bowl, whisk together the sherry , vinegar and lemon juice.
18. Toss the bread cubes in the liquid until it's all absorbed.
19. Add the bread to the peppers along with the sriracha and walnuts, blend into a coarse paste and add salt to your taste.
20. This can be served as a dip at this point, but for our purpose add the half and half and mix until evenly blended, serve warm over the meatloaf.
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