The dish that was so popular in the 50’s & 60’s but something I rarely see anymore.
The list of ingredients is loooooong, but you probably have most of them sitting in your cupboard right now, just waiting to be put to work.
A food processor makes quick work of the chopping so it really isn’t as difficult or time consuming as your first glance may lead you to believe.
This will make one large meatloaf, or 8 individual ones. I like the individual ones because you can customize them to match certain preferences and still make one meal for a group. One of our guests didn’t like onions, so I mixed everything else together and portioned out his serving before adding the onions.
The tomato gravy that goes with this is optional, but highly recommended.
2 lbs lean ground beef
1 lb regular ground pork
1 teaspoon red pepper flakes
1 teaspoon fennel seeds
1 bay leaf
2 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/4 teaspoon mace
3 cups fresh basil, leaves and tender stems loosely packed
1 cup fresh cilantro leaves and tender stems, loosely packed
1/4 cup oil packed sun-dried tomatoes, roughly chopped
8″ piece of baguette, crust removed, torn into chunks
6 cloves garlic, peeled, roughly chopped
1 1/2 Tablespoons dried oregano
1 large onion, roughly chopped
3 large eggs, beaten well
1/2 cup red wine
1/4 cup water
1 cup tomato sauce, divided
Preheat oven to 375 and spray 8 individual loaf pans with non-stick cooking spray. Arrange on a cookie sheet and set aside.
Place pork and beef in large bowl. Put the next 13 ingredients in bowl of a food processor and process until everything is finely chopped, stopping several times to scrape down sides of bowl. (You may have to do this in 2 batches, depending on size of your processor. )
Add to beef and pork mixture along with the eggs, red wine, water and 1/2 cup of the tomato sauce. Mix gently until well combined.
Divide equally and place in prepared loaf pans. Brush remaining 1/2 cup tomato sauce over meatloaves and bake until thermometer inserted in centre registers 160F – 30 – 40 minutes.
Let stand 15 minutes before removing from pans and serving.
1 Tablespoon butter
1 Tablespoon canola oil
2 Tablespoons flour
1 1/2 cups hot water
1 tomato boullion cube
1/4 cup tomato sauce
2 Tablespoons ketchup
Heat oil and butter in saucepan over medium heat, Add flour, stirring to remove any lumps. Continue to cook mixture over low heat until flour turns a light brown. Dissolve the bullion cube in the hot water and slowly pour into the flour mixture, stirring constantly to prevent lumps. Increase heat to high, bring to boil. Reduce heat add tomato sauce and ketchup and simmer until thickened. Serve over sliced meatloaf.