Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Engine Company 28 Meatloaf

A hearty, flavorful meatloaf made with ground chuck and pork, finely chopped vegetables and a well-seasoned mixture of cumin, thyme and cayenne. A ketchup glaze and strips of bacon give the loaf a savory, slightly smoky finish.

Engine Company 28 Meatloaf

Servings: About 6
Prep Time: About 25 minutes
Cook Time: 45–60 minutes

Ingredients:

  • 1 bunch green onions
  • ½ small onion
  • 1 small garlic clove, chopped
  • ½ red bell pepper, seeded
  • ½ green bell pepper, seeded
  • 1 medium carrot, chopped
  • 1 tablespoon olive oil
  • 1 pound ground chuck
  • ⅓ pound ground pork
  • ⅓ cup dried bread crumbs
  • ¼ cup ketchup, plus additional for glazing
  • ¼ cup half-and-half
  • 2 large eggs
  • 1 teaspoon packed brown sugar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 2 strips bacon

Instructions:

  1. Preheat the oven to 375°F.
  2. Combine the green onions, onion, garlic, red and green bell peppers and carrot in a food processor fitted with the steel blade. Process until finely chopped.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped vegetables and sauté until tender. Remove from the heat and allow to cool.
  4. In a large bowl, combine the cooled vegetables with the ground chuck, ground pork, bread crumbs, ¼ cup ketchup, half-and-half, eggs, brown sugar, salt, black pepper, cumin, thyme and cayenne.
  5. Mix thoroughly without overworking the meat.
  6. Shape the mixture into a loaf and place it in a baking pan.
  7. Spread additional ketchup over the top of the meatloaf.
  8. Arrange the 2 strips of bacon over the ketchup-glazed top.
  9. Bake at 375°F for 45–60 minutes, or until the center of the meatloaf reaches 160°F.
  10. Remove from the oven and let stand for 10 minutes before slicing.

Tip: The original recipe notes that leftover meatloaf is excellent for sandwiches and can also be frozen. Allowing the cooked vegetables to cool before mixing them with the meat also helps keep the mixture from becoming overly soft.

Source: Engine Co. No. 28 Restaurant Recipe