This meatloaf is from the Chez Melange Restaurant in Redondo Beach, CA., and is definitely worth the extra steps. It has a wonderful mellow blend of flavors that makes it really taste like it came from a restaurant. It's unusual in that in doesn't use bread crumbs as a filler and this was done for the texture, years before the "low carb craze." I've frozen it both cooked and uncooked, and texture does not suffer.
- 2 tablespoons butter
- 2 finely chopped green onions
- 1 cup finely chopped onion
- 1⁄2 cup finely chopped green pepper
- 1⁄3 cup finely chopped celery
- 1 tablespoon minced garlic
- 1 1⁄2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon fresh ground pepper
- 1⁄4 teaspoon ground red pepper
- 1⁄8 teaspoon nutmeg
- 2 bay leaves
- 1⁄2 cup ketchup
- 1⁄2 cup half-and-half
- 2 lbs ground beef (or mix with part veal or pork or beef)
- 2 large eggs
- 2 teaspoons Worcestershire sauce
- 1 1⁄2 teaspoons red pepper sauce
- Melt the butter in medium skillet over medium heat.
- Add the green onions, regular onions, green pepper, celery, and garlic and cook until softened.
- Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute.
- Stir in ketchup and half and half and simmer 2 minutes.
- Cool and remove bay leaves.
- Heat oven to 350 degrees.
- Combine meat, eggs (lightly beaten), worcestershire, red pepper sauce in large bowl.
- Stir vegeable mixture into meat mixture unil well blended.
- Spoon mixture evenly into a 9 x 5 pan or freeform the mixture (I use the 9 x 5 pan as my mold and place on rimmed cookie sheet).
- Bake 70 minutes or until temperature of meat registers 160 degrees.
- Cool in pan 5 minutes (at least) and drain and unmold onto serving platter.