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Cap City Meatloaf Recipe

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This recipe for Cap City Meatloaf, by , is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Shepherd


2 T. Olive Oil
1 medium diced Onion
2 lbs. Ground Chuck
1 1/4 lbs. Ground Pork
8 oz. Ground Veal
2 Eggs
1 1/2 cups Bread Crumbs
1 T. Parsley
1 tsp. Thyme
1 tsp. Sage
1 1/2 T. Minced Garlic
1 1/2 T. Heavy Cream
1/2 tsp. Worcestershire Sauce
1 1/2 T. mixture of Salt and Pepper

Barbecue Sauce:
1 1/2 cups Ketchup
1/4 cup + 2 T. Brown Sugar
1/4 cup + 2 T. Water
2 T. Honey
1 T. Worcestershire Sauce
1 T. Orange Juice
3/4 tsp. Molasses
1/4 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Cider Vinegar
1/4 T. Pepper
Pinch of Cayenne

Prepared Mashed Potatoes
Garlic Bread
Onion Rings

Preheat oven to 325.

Saute onion in oil till brown. Transfer to large bowl. Crumble beef, veal and pork into bowl. Add rest of ingredients. Mix well. Place mixture in meat loaf pan (usually takes 2 pans) and cover with foil. Place loaf pan in a larger pan and fill with water to half way up the meat loaf pan. Cover the larger pan with foil. Bake 90 minutes. Spread some of the barbecue sauce on top and bake uncovered for 30 minutes longer. Remove meatloaf to a platter and slice. Save some of the sauce for the table.

Barbecue Sauce:
Combine all ingredients and simmer for 30 minutes. Cool. Store in refrigerator.

To serve the meatloaf the"Cap City" way:
Place a slice of garlic bread on the plate. Top with a slice of meatloaf. Top with some mashed potatoes and an onion ring. Serve with extra barbecue sauce.

Personal Notes:
Personal Notes:
This looks like a lot of work, but its not, for as good as it tastes. The only chopping is the onion. Most of it is measuring.




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