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Fall is time to cook by Janell Rose
Since we are not using this space for much else - I am going to be brave and put a recipe on for one of the Best Meat Loafs that I have ever eaten. Carolyn was here just after I made and wanted the recipe to "make sandwiches with." She said she was going to use Turkey rather than beef so would be lower fat.

LENNY'S MEAT LOAF (This meat loaf comes from Leonard Schwartz, the former chef at Maple Drive, Tony Bill's restaurant in Los Angeles.

3 Tablespoons butter
3/4 cup each finely chopped onion and scallion (I left out the scallion)
1/2 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 teaspoons minced garlic (I left the garlic out also but know a lot of people like garlic)
3 eggs, well beaten
1/2 cup ketchup
1/2 cup half and half
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 pounds lean ground beef chuck
12 oz. ground sausage (I used 8 oz.)
3/4 cup fine bread crumbs, toasted (I used the bread crumbs that come in the paper can for convenience.)

1. Melt the butter in a heavy skillet, than add the onion, scallion, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then cover and refrigerate until chilled, at least 1 hour.
2. In a mixing bowl, beat together the eggs, ketchup, half and half, cumin, nutmeg, cayenne, salt and pepper. Add the ground sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with you hands, kneading for about 5 minutes to totally mix.
3. Preheat the oven to 350 F.
4. Form the mixture into a loaf, approximately 12x5x2 1/2 inches, on a baking sheet. Bake until cooked through (or 160 F on a meat thermometer) about 1 hour. Let rest 20 minutes before slicing.

Serves 8. Per serving: 360 calories, 10g carbohydrates, 32g protein, 21g fat, 185 mg cholesterol.

Jr likes "Topping" on his meat loaf so I added the Rotel Mild Green Chilies and Pepper Sauce on his meat loaf.
Happy Fall Cooking - it is time Jr lets me light the oven again. In the Summer, he always tells me I am heating the house when I light the oven - I do a lot of cooking on the back deck on an electric hot plate or the electric oven when I am roasting or baking in the summer. It does keep the house cooler - but I take a lot of steps in and out checking on my cooking - so, I am glad to be back in the house and can start baking again.


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