I made this meat loaf recently and it was delicious. Since I wasn't sure about the red pepper sauce (what kind of red pepper is he talking about?), I made my own sauce and skipped the potatoes as I wondered also about how the potatoes could get crisp. I made two loaves and midway through the baking time I drained a lot of liquid from the pan and removed the foil. I used 90% lean ground beef and served with whipped potatoes and a salad.
Bubby’s Meat Loaf with Red Pepper Sauce – Dave Lieberman
For the Meat Loaf:
2 eggs
3 oz tomato paste
½ cup water
1 tsp salt
15 grinds fresh black pepper
¼ tsp cayenne pepper
2 lbs ground beef, 85-90% lean
½ cup plain breadcrumbs
1 small onion, finely chopped
1 garlic clove, pressed
For the Red Pepper Sauce:
3 oz tomato paste
1 small onion, roughly chopped
1 garlic clove
1 small red pepper, seeded, cored and roughly chopped
1-1/2 cups water
½ tsp salt
15 grinds fresh black pepper
~~1-1/2 lbs small red potatoes, halved~~
Preheat the oven to 350. Whisk together the eggs, tomato paste, water, salt, pepper and cayenne in a large mixing bowl. Add the remaining ingredients and work together completely until all the ingredients are evenly distributed.
Place the meat mixture into a baking pan and shape into a loaf about 11” x 4” wide. The loaf should be in the middle of the pan.
Make the red pepper sauce by placing all the ingredients in a blender or food processor and pureeing until smooth. Cover the meat loaf with red pepper sauce and allow the excess sauce to pool around the meat loaf. Cover the pan with aluminum foil but avoid contact with the meat loaf by leaving at least a couple of inches of space between the top of the meat loaf and the foil.
Bake 45 minutes, then uncover, scatter and submerge the potatoes in the pan juices, and bake 45 minutes longer, until the potatoes are fork tender.
Bubby’s Meat Loaf with Red Pepper Sauce – Dave Lieberman
For the Meat Loaf:
2 eggs
3 oz tomato paste
½ cup water
1 tsp salt
15 grinds fresh black pepper
¼ tsp cayenne pepper
2 lbs ground beef, 85-90% lean
½ cup plain breadcrumbs
1 small onion, finely chopped
1 garlic clove, pressed
For the Red Pepper Sauce:
3 oz tomato paste
1 small onion, roughly chopped
1 garlic clove
1 small red pepper, seeded, cored and roughly chopped
1-1/2 cups water
½ tsp salt
15 grinds fresh black pepper
~~1-1/2 lbs small red potatoes, halved~~
Preheat the oven to 350. Whisk together the eggs, tomato paste, water, salt, pepper and cayenne in a large mixing bowl. Add the remaining ingredients and work together completely until all the ingredients are evenly distributed.
Place the meat mixture into a baking pan and shape into a loaf about 11” x 4” wide. The loaf should be in the middle of the pan.
Make the red pepper sauce by placing all the ingredients in a blender or food processor and pureeing until smooth. Cover the meat loaf with red pepper sauce and allow the excess sauce to pool around the meat loaf. Cover the pan with aluminum foil but avoid contact with the meat loaf by leaving at least a couple of inches of space between the top of the meat loaf and the foil.
Bake 45 minutes, then uncover, scatter and submerge the potatoes in the pan juices, and bake 45 minutes longer, until the potatoes are fork tender.