Big Island Meatloaf

Kona Grill Recipe

1 cup diced celery
1 cup diced carrot
1 cup diced yellow onion
1 tablespoon minced garlic
1 tablespoon oil
1 cup mayonnaise
1/2 cup yellow mustard
1/4 cup tomato paste
2 cups bread crumbs
3 eggs
2 1/2 pound ground beef
1 pound sweet Italian sausage

Preheat oven to 400 degrees. Combine celery, carrot, onion, and garlic and saute in oil for 3 minutes.
In a large mixing bowl, combine the vegetable mixture with the remaining ingredients and mix well with hands to make sure ingredients are fully incorporated. Place the meat mixture into a greased 2 quart casserole dish. The meatloaf should be pressed out to make sure it is even throughout the whole dish.  Bake about 2 hours in the 400 degree oven until an internal temperature of 150 degrees is reached. Carefully drain the liquid from the meatloaf and let sit for at least 20 minutes. This will let the meatloaf set.

Mushroom Ragu:
8 ounces sliced mushrooms
2 tablespoons butter

In a pan, saute the mushrooms in butter until soft.

Shoyu Cream Sauce: (Soy Sauce Gravy)
2 cups heavy whipping cream
1/4 cup soy sauce
2 tablespoons cornstarch
2 tablespoons water

In a saucepan, place the cream and soy sauce and bring to a boil. Turn down to a simmer. In a separate bowl, combine the cornstarch and water. Stir until smooth. Add into the cream and soy sauce mixture and cook and stir until thickened.

To serve: once the meatloaf has set, cut into desired portions. Top with mushrooms and Shoyu cream sauce.

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