Cap City Diner Meatloaf Recipe #151960
This is the meatloaf recipe from Cap City Fine Diner, a Cameron Mitchell Restaurant in Columbus, OH. This recipe was originally posted in the Columbus Dispatch. The recipe for the barbecue sauce that goes with this can be found in Recipe #140992.
1½ hours | 20 min prep
SERVES 8
Meatloaf
- 2 cups sliced shiitake mushrooms
- 2 tablespoons diced white onions
- 1 tablespoon olive oil
- 1 lb ground beef
- 4 ounces ground veal (optional)
- 10 ounces ground pork
- 1 egg
- 3/4 cup breadcrumbs
- 1 1/2 teaspoons chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh sage
- 2 1/4 teaspoons minced garlic
- 2 1/4 teaspoons heavy cream
- 3/4 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons barbecue sauce (any will do, but Cap City Barbecue Sauce is recommended)
- Heat oven to 325 degrees.
- In skillet, saute mushrooms and onions in olive oil until tender. Set aside.
- In large bowl, combine meats, egg, bread crumbs, herbs, garlic, and cream. Mix well.
- Add mushroom and onions. Add 2 TB of barbecue sauce. Add remaining ingredients; mix thoroughly.
- Place mixture in a loaf pan, pushing down firmly to pack meat into place. Cover with foil. Bake for 50-60 minutes.
- (Optional) Remove foil; cover meatloaf with desired amount of barbecue sauce. Cook uncovered for an additional 10-15 minutes. Serve with barbecue sauce.
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5 stars