Burnt Diner Meat Loaf Recipe (AKA Ed Debevic's Burnt Dinner Meatloaf)

By kimvess

Ingredients

• 3 TBs olive oil shopping
• 1 1/2 cups finely chopped onions
• 1 lg heavy red bell pepper finely chopped
• 5 cloves of garlic minced
• 3 eggs
• 1/3 cup heavy cream
• 2 1/2 TBs soy sauce
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 3 lbs. ground beef
• 1 1/2 cups seasoned fine dry bread crumbs
• 1/2 cup tomato paste

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

This meatloaf is large and 3 lbs. of ground beef takes time to mix and incorporate. Make sure to allow enough time to bake this loaf through fully. A fairly blackened top makes the loaf more interesting and true to the intentions of the Name, The style is meant to duplicate a 50's diner and invoke humor and perhaps a 'campy' venue.



In a large skillet, warm olive oil over medium high heat. Add onions, bell peppers, and garlic and cook, tossing and stirring, for 5 minutes. Allow these vegs to soften in the pan. Remove from the heat and cool to room temp.

Preheat oven to 325 degrees.

In a bowl, mix together the eggs, cream, soy sauce, salt and pepper. Crumble beef into a lg bowl. Add the egg mixture and partially combine. Add the onion mixture and bread crumbs and combine lightly but thoroughly.

Pack the meat mixture into a meatloaf pan, mounding it slightly and smooth the top with a back of a spoon. Spread the tomato paste in an even layer over the top of the loaf.

Bake for about 2 hours or until the top of the loaf is lightly blackened and an instant reading thermometer inserted into the middle of the loaf registers 145 degrees. Let stand on a rack for 10 minutes before slicing. Serve hot