Prep 20 mins
Cook 1 hr
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.
- 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
- 3⁄4 cup half-and-half
- Meatloaf Directions.
- Pre-heat oven to 350 degrees.
- Remove the crust from the rye, cit it into cubes and set it aside to go a little stale.
- Sautee the onions over medium heat until just starting to caramelize.
- Add mushrooms, minced garlic, salt and dill and cook until mushrooms start to soften.
- Drain off and discard the liquid (I use a sieve and coffee filter to keep the herbs in the mix).
- Slice the roasted red peppers into 1/4" strips and add to the mushroom mix.
- Mix the beef with the rye and the rest of the ingredients (except the vegetable mix) until smooth.
- 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.
- Bake for 1 to 1 1/2 hours until at least 155 degrees internal temperature.
- Sauce directions.
- Remove the crusts form the sourdough, cube and set aside to go stale.
- 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").
- Put the peppers, 2 oz liquid, garlic, olive oil, chili, cayenne, salt and cumin in a large sauce pan over medium heat.
- Once it starts to boil, lower the heat, cover the pan and simmer for 10 min, stirring occasionally.
- 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).
- In a seperate bowl, whisk together the sherry , vinegar and lemon juice.
- Toss the bread cubes in the liquid until it's all absorbed.
- Add the bread to the peppers along with the sriracha and walnuts, blend into a coarse paste and add salt to your taste.
- 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.