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Food From Friends: Cap City Meatloaf

Cap City Meatloaf

This is the original cap city recipe that was printed in the Dispatch. I have changed it a bit to make it a bit more reasonable and easier, plus I'm not a huge mushroom fan. I do make the bbq sauce exactly as is. That is the best part of this recipe! However, I use 1 lb of ground beef and then I use 1 lb of pork sausage like Jimmy Dean, or just a whole pound of ground pork. I don't bother with the 4 oz of veal.

Meatloaf
1 lb ground beef
4 oz ground veal
10 oz ground pork
1 egg
3/4 cup bread crumbs
1 1/2 tsp chopped fresh parsley
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh sage
2 1/4 tsp minced garlic
2 1/4 tsp heavy cream
3/4 tsp Worcestershire sauce
1 tsp salt
1 tsp pepper
2 cups shitake mushrooms
2 TBS diced white onion
1 TBS olive oil

BBQ Sauce
1 1/2 cups ketchup
1 TBS Worcestershire sauce
1/4 tsp garlic powder
2 1/4 tsp molasses
6 TBS brown sugar
3/4 tsp salt
pinch cayenne pepper
1 tsp cider vinegar
6 TBS water
2 TBS honey
1 TBS fresh orange juice
1/4 tsp black pepper

To make bbq sauce, in medium saucepan combine first 12 ingredients. Stir well. Simmer for 20 minutes. Allow to cool.
Heat oven to 325 degrees.
In skillet, saute mushrooms and onion in olive oil until tender. Set aside.
In a large bowl, combine meats, egg, bread crumbs, herbs, garlic, and cream. Mix well. Add mushrooms and onions. Add 6 TBS of previously prepared bbq sauce. Add remaining ingredients and mix thoroughly.
Place mixture in a loaf pan, pushing down firmly to pack meat into place. cover with foil. Bake for 50-60 minutes.
Remove foil and cover meatloaf with desired amount of bbq sauce. Cook uncovered for an additional 10-15 minutes. Serve with bbq sauce.


Verbatim from my friend M.A.

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