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March 13th, 2013, 12:24 AM
Cheesecake Factory Meatloaf Supreme

A reader urged us to replicate the delicious meatloaf at the restaurant. It's chock-full of vegetables and spices - and it's one of the best we've tasted in a while. The secret to success is using ground beef sirloin and lots of vegetables - celery, carrots, red bell pepper and onions - along with garlic and a little allspice. Don't substitute ground beef with higher than 15 percent fat content, or you'll end up with a greasy mess. To save time, chop the vegetables separately in the food processor, then saute over high heat in olive oil. Then mix into the beef along with a couple of eggs and milk-soaked bread.

If desired, make a little gravy to accompany the slices. Our tasters liked it plain - and raved about it. The meatloaf is good both hot and cold - and it reheats well in the microwave oven.

Meatloaf Supreme

2 cups soft white bread pieces (crusts removed)
1 cup milk
2 pounds ground beef sirloin
2 eggs
1 teaspoon seasoned salt
1/2 teaspoon garlic pepper
1/4 teaspoon ground allspice
2 tablespoons olive oil
1 small onion, finely chopped
3/4 cup finely chopped red bell pepper
1 cup finely chopped fresh carrots
1 cup finely chopped celery
1 large clove garlic, minced OR pressed
Brown Gravy (recipe follows)

In a small mixing bowl, combine bread pieces and milk and let stand 10 minutes.

In a large mixing bowl, combine beef, eggs, salt, garlic pepper and allspice. Mix well. Stir in bread mixture until thoroughly blended; set aside.

In a large skillet, heat olive oil until hot. Add onion, red pepper, carrots, celery and garlic and cook until onions are soft but not browned. Stir into beef mixture, mixing well.

Shape into a large 12x5-inch loaf in a foil-lined 9x13-inch baking pan.

Bake in preheated 375-degree oven 20 minutes. Reduce oven temperature to 350 degrees F and bake 60 to 70 minutes longer.

To serve, cut meatloaf in 1 1/2-inch thick slices. Serve topped with Brown Gravy.

Makes 8 servings.

Brown Gravy

4 tablespoons fat from baking pan OR 4 tablespoons butter
4 tablespoons flour
1 1/2 cups beef stock
1/2 cup milk
salt and pepper to taste
dash of ground allspice

In a medium saucepan, combine 4 tablespoons fat from baking pan OR 4 tablespoons butter. Heat over medium heat until hot or butter is melted. Stir in 4 tablespoons flour until smooth and mixture turns golden brown, stirring constantly. Remove from heat and whisk in 1 1/2 cups beef stock and 1/2 cup milk. Return to heat and stir until sauce comes to a boil. Boil 1 minute. Add salt and pepper to taste and a dash of ground allspice.

Source: Restaurant Replicas column, Los Angeles Daily News, 1996