Dudley Moore's Meatloaf

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.

  1. Heat oven to 375 degrees. Have a 13x9" baking dish and large roasting pan ready.
  2. 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.
  3. 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.
  4. 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.
  5. Bake 40 -55 minutes or until meat thermometer inserted in center registers 155 degrees.
  6. 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.