Serves 4


2.5 lbs   Ground Beef

¾ Cup   Tomato Soup

1 Each   Egg, Whole

¾  Cup  Bread Crumbs

1 Tablespoon  Garlic, chopped

¾ Cup   Yellow Onions, diced ¼"

¼ Cup   Green Peppers, diced ¼"

2 teaspoons  Salt, Kosher

½ teaspoon  Black Pepper, course ground

½ teaspoon  Basil, whole, dry

¼ teaspoon  Thyme, whole, dry

½ teaspoon  Parsley, fresh, chopped


1.     Pre-heat oven to 350 F.

2.     Combine all ingredients into mixing bowl.

3.     Mix evenly and completely.

4.     Line Meatloaf pans (Approx 10" X 4" X 4" Height) with parchment paper.

5.     Transfer mix evenly into pans, cover each pan with plastic wrap then foil and bake at 350 degrees for 70 minutes. Please make sure that internal temperature of the meatloaf is at least 165 F.

6.     Remove from oven, carefully drain hot fat and cool (at least 18 hours).

7.     Cut into 1" slices.

8.     Grill Meatloaf on both sides until hot. Serve with Cremini mushroom sauce (recipe follows), mashed potatoes  and seasonal vegetables.

      NOTE:   Be careful when placing meat loaf in pan.  Press meat loaf firmly into the  corner of the pan.


Yield: Approx. 3 CUPS

2 Tablespoon  Olive Oil

1/3 Cup  Shallots, sliced 1/8"

2 Cups  Cremini  Mushrooms, whole, diced  ½"

1 Cup   Madeira Wine

1 Cup   Heavy Cream

½ Cup   Demi-Glace (please see below)

Pinch   White Pepper


1. Pre-heat saucepot with oil, add shallots and sauté until tender. Do not brown.

2. Add cremini mushrooms and sauté until tender.

3. Deglaze with Madeira Wine and reduce by half.

Add Heavy cream. Bring back to a boil and simmer for 5 minutes.

4. Finish with demi-glace  base. Add white pepper. Simmer to reduce for 15 minutes or until gravy consistency is achieved.

Weekend Cooking - July 31, 2010