Does anyone have the recipe for the Walt's Favorite Meatloaf at Carnation Cafe in
Disneyland?
Menu says: "our special blend of beef and pork served with ketchup glaze, mashed potatoes, mushroom gravy etc." This sounds an awful lot like the 50s Prime Time Cafe Meatloaf recipe. Have you tried it to see if it tastes similar?
Cousin Ann's Traditional Meatloaf
50's Prime Time Cafe , Disney-MGM Studios
Blend of Beef and Pork topped with Tomato Glaze
2 lb ground beef
1 lb ground pork
4 eggs
1 cup seasoned bread crumbs
½ cup diced onions
1/4 cup diced green peppers
1/4 cup diced red peppers
2 Tbsp worcestershire sauce
Cracked black pepper to taste
Kosher salt to taste
½ cup Meatloaf Glaze (recipe below)
Dice peppers and onions and set aside for later use. Combine meats and seasonings. Add vegetables. Place meat mixture in oiled loaf pan. Bake at 350º F oven for 1 hour (internal temp 155º).
Brush meatloaf with meatloaf glaze. Bake another 10 minutes. Let meatloaf set 10 minutes, cut loaf and serve.
MEATLOAF GLAZE
½ cup ketchup
1 Tbsp brown sugar
1 Tsp Dijon mustard
½ Tsp worcestershire sauce
Combine all ingredients until mixture is smooth.
Mushroom Gravy
1 tbs butter
2 tbs spanish onion, diced
2 tsp garlic, finely diced
2 tbs shallots, finely diced
2/3 cup brown gravy
1 cup button mushrooms, sliced
1/3 cup heavy cream
black pepper
Heat butter in small saucepan. Add onion, garlic, shallots, and mushrooms. Saute until onions are tender about 5 minutes, add brown gravy and simmer for 5 more minutes. In a separate pan reduce heavy cream by half and add to gravy. Season with black pepper as needed.
The Disney Chef blog made this:
http://www.thedisneychef.com/2012/06/moms-meat-loaf.html and has the following great advice:
"The absolute best way to make meat loaf is to shape it in a long, rounded mound, something that doesn’t fill every corner of the bread pan. This way, the fat that comes out of the top of the meat loaf during cooking rolls down the top and sides of the meat, creating that delish crust, and making sure that the meat is actually cooking, not simply boiling in its own fat. It also makes it easier to drain the pan, which I like to do about halfway through cooking, so I can use fattier ground beef (which makes the loaf more moist). Also, make sure you really dice your peppers and onions very, very small. The larger they are, the more likely your now super-moist meat loaf will crumble when you take it out of the pan. "