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Category: Main courses

Ammo Meatloaf and Gravy

Ammo Meatloaf and Gravy
Los Angeles Times

Dear SOS: I had the best meatloaf at a little place called Ammo in Hollywood. It was so wonderful I would like to share it with my family. Sylvia Ryder Bohm Topanga Dear Sylvia: We tried it too and found ... Read more

Total time: 1 1/2 hours | Serves 6

Meatloaf

  • 1 tablespoon butter
  • 3/4 cup minced green onions
  • 3/4 cup minced white onion
  • 1/2 cup minced carrots
  • 1/2 cup minced celery
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced green bell pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cumin
  • 3 eggs, beaten
  • 1/2 cup ketchup
  • 1/2 cup half-and-half
  • 1 1/2 pounds ground turkey
  • 1/2 pound chicken sausage
  • 3/4 cup fresh bread crumbs

Step 1Melt butter in skillet over medium heat. Add green onions, white onion, carrots, celery, red and green peppers and garlic. Saute until soft, about 10 minutes.

Step 2Combine salt, black pepper, cayenne pepper, nutmeg, cumin and eggs in large mixing bowl. Add ketchup and half-and-half. Blend thoroughly with vegetable mixture. Add turkey, chicken sausage and bread crumbs to vegetable mixture. Mix with hands to form loaf.

Step 3Place in a greased 9x5-inch loaf pan. Bake at 350 degrees until cooked through and nicely browned, 45 to 60 minutes. Let rest 10 minutes before serving with Gravy.

Gravy

  • 2 tablespoons butter
  • 4 shallots, minced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Freshly ground pepper
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced yellow bell pepper
  • 1/2 cup half-and-half
  • 2 teaspoons minced garlic
  • 1 cup beef or veal stock
  • 1 cup chicken stock
  • 2 Roma tomatoes, peeled, seeded and diced
  • 1/2 cup ketchup
  • Salt

Step 1Melt 1 tablespoon butter in heavy skillet over medium heat Add shallots, thyme, bay leaf, pepper to taste and red and yellow peppers. Saute over medium heat until tender, about 10 minutes.

Step 2Add half-and-half, 1 teaspoon pepper, garlic and beef and chicken stocks. Simmer, uncovered, over high heat until liquid is reduced by 1/4, about 10 minutes.

Step 3Add tomatoes and ketchup and bring to a simmer. Cook, covered, 20 minutes. Stir in remaining butter and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

Each serving, with 1/4 cup gravy:
267 calories; 990 mg sodium; 80 mg cholesterol; 12 grams fat; 14 grams carbohydrates; 26 grams protein; 0.66 gram fiber.
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