10
Submitted by Roxygirl in Colorado
"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."
photo by MRitchie47 
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
6
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ingredients
- 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
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directions
- 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.
Questions & Replies
-
Does anyone happen to know the carb count..Should be low..Just wondering if anyone has an actual count..
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Reviews
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LOVED THIS! I had to tweak it a little to suit my husband though. I left out all the veggies, only adding minced onion for flavor (2 Tbsp) I also used spagetti sauce for ketchup and did not add red pepper sauce. Even done without that and the substitution it was amazing. It does have a bit of a bite. I usually hate meatloaf and only suggested making it tonight to use up some of the meat in our freezer and came across this recipe and was glad I did. I will definitely be making this again!
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Tasted pretty good (and better the next day), but it's definitely not meatloaf. It's more of...giant hamburger in a loaf pan. Without any kind of grain to hold it together, it crumbles like a giant hamburger. Also, no glaze? What's up with that?
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My new favorite meatloaf! Delicious, versatile, and worth the time. Will make again often. My husband loved it too!
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YUM!! I have made this twice now. I prefer meatloaf in individual portions so I did stuffed cheese the first time and in peppers the second (photo pending approval). It is definitely my favorite go-to meatloaf recipe now.
see 5 more reviews
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Tweaks
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A delightfully flavoursome meatloaf, which we enjoyed as much as any meatloaf I've ever made, and I've tried lots of different recipes! As Roxygirl promises, this meatloaf has a wonderful blend of flavours. I'm increasingly finding myself adding cumin to all sorts of recipes (including meatloaves and meatballs) and was happy to see its inclusion here. I used a pork/veal mix. The only changes I made were to use sweet red peppers instead of the green peppers, to omit the red pepper and red pepper sauce (personal taste preference), and to add 4 cloves of minced garlic (I minced the onion as well) and one finely chopped leek. It was on hand and I thought 'why not have 3 different onion flavours?' Next time I make this, I shall be doubling the recipe so there's lots for the freezer. Great recipe, Roxygirl! Thanks for sharing it!
RECIPE SUBMITTED BY
Hi everybody,I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
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