Dudley Moore’s Meatloaf
(From his Maple Drive Diner in Beverly Hills) 2 lbs lean ground beef chuck, 12 ozs pork sausage meat (3/4 lb bulk sausage meat), 3 tb butter or margarine, 3/4 c each chopped yellow and green onions, (a processor or grinder works well to mince veggies, but don’t puree), 1/2 cup finely chopped carrot, 1/4 c each minced red and green bell pepper, 2 t minced garlic, 3 lg. eggs, 1 t salt, 1 t each bl pepper and ground cumin, 1/2 t each ground white pepper and nutmeg, 1/4 t ground red pepper, 1/2 c tomato ketchup, 1/2 c half and half, 3/4 c toasted fresh bread chunks (see Note) crushed fine, 1/4 c chopped celery.
- Heat oven to 375 degrees. Have a 13x9" baking dish and large roasting pan ready.
- Melt butter in a large skillet over medium-high heat. Add onions, carrot, celery, bell pepper and garlic. Cook about 10 minutes, stirring often, until vegetables are tender. Let stand until cool.
- Beat eggs, salt and ground seasonings with a fork in a large bowl until well blended. Stir in ketchup and half-and-half. Add cooled vegetables and remaining ingredients and knead until very well blended.
- Put into baking dish. Wet hands to keep meatloaf mixture from sticking, and pat into a 13" long, 5 " wide and 1 1/2 " high loaf. Place baking dish in roasting pan in oven and pour boiling water to a depth of 1 1/2 inches into roasting pan.
- Bake 40 -55 minutes or until meat thermometer inserted in center registers 155 degrees.
- Remove baking dish from roasting pan and let meatloaf rest 20 minutes before slicing and serving. Makes 8-12 servings. Per serving: (10): 487 cal, 23 g pro, 9 g car, 39 g fat, 169 mg chol with butter, 160 mg chol with margarine, 515 mg sod. Note: Tear half a loaf Italian bread into small chunks. Spread out in baking pan and bake, stirring twice, until golden.