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Prep Time: 20 Minutes Cook Time: 130 Minutes |
Ready In: 150 Minutes Servings: 7 |
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Ingredients:
1/2 cup olive oil |
4 pounds red bell pepper, cored, seeded, and minced |
4 pounds onion, trimmed and minced |
1 1/2 cups minced garlic |
1 1/2 cups soy sauce |
6 tablespoons salt |
4 tablespoons black pepper |
24 eggs |
6 cups cream |
10 pounds bread crumbs |
31 pounds ground beef |
3 1/2 cups tomato paste |
meatloaf gravy, recipe follows |
3 pounds butter |
5 pounds diced onions |
5 pounds chopped mushrooms |
1/4 cup minced garlic |
2 3/4 pounds pastry flour |
5 1/2 gallon water |
1 3/4 pounds beef base |
10 bay leaves |
2 tablespoons black pepper |
Directions:
1. Meatloaf:
2. Preheat oven to 325 degrees F.
3. Heat oil in a pot. Saute bell pepper, onion, and garlic in the hot oil for 5 minutes. Let it cool. Mix soy sauce, salt, black pepper, eggs, cream, and bread crumbs together well. Add oil, bell pepper, onion, and garlic and mix well. By hand, mix ground beef.
4. Place 6-1/2 pounds of this mix into each meatloaf pan. Ice the top of each loaf with 1/2 cup of tomato paste. Bake for about 2 hours, until the internal temperature reaches 160 degrees. Remove the pans from the oven and drain all of the grease out well. Cool in pans until cool enough to turn out. Serve with Meatloaf Gravy.
5. Meatloaf Gravy:
6. Melt butter in large pot. When hot, add onions, mushrooms, and garlic and saute until softened and golden. Add flour and mix in well to make a roux. Add water, beef base, bay leaves, and pepper and mix well. Bring to a boil. Then simmer for 30 minutes or until thickened enough. Strain and cool.
7. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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