Adapted from West Coast Prime Meats Cooks © 2015
- Three and one-half pounds ground beef
- Half-pound pork sausage
- Two cups Pepperidge Farm stuffing (regular stuffing, not cubed)
- Half-cup ketchup
- One large egg
- One yellow onion, peeled, cored and chopped in 1/4-inch dice
- One-third each red, yellow and green bell pepper, cored, seeded and chopped in 1/4-inch dice
- Dash of Worcestershire sauce (more if you like the flavor)
- One teaspoon white pepper
- Two cloves garlic, peeled and chopped fine (to make one tablespoon)
- I do not add extra salt, but if you like salt, add one teaspoon
- One 10 3/4 ounce can Campbell’s Golden Mushroom soup
- Half-soup-canful of red wine
- Half-soup-canful of water
This meatloaf is a home adaptation of the recipe used for the meatloaf sandwich that has been an enduring favorite at Wilma’s Patio.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix the meats, breadcrumbs, ketchup, egg, onion, bell peppers, Worcestershire sauce, white pepper, garlic and salt. Pat the mixture into an 8-inch x 8-inch square ovenproof dish.
- In a separate bowl, mix the soup, red wine and water. Pour this on top of the meat loaf. (If you do not like gravy, you can simply spread one-half cup of ketchup on top of the loaf.)
- Bake the loaf in the oven for one hour and fifteen minutes. Check the temperature with a meat thermometer; when the thermometer reaches 160 degrees Fahrenheit, remove the loaf and allow to cool. If not using immediately, allow the loaf to cool slightly, remove from the pan, wrap with plastic wrap and refrigerate.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
To build the meatloaf into a sandwich, Wilma’s Patio slices a one-inch slab and sears it on the griddle until it is nicely browned on both sides. At the same time, prepare two slices of cheese toast (see the Parmesan toast for His Leftover Steak Sandwich, you can substitute aged Cheddar for the Parmesan, if you prefer Cheddar). Spread a tablespoon of mayonnaise on the inside of the toast pieces, then layer the seared meatloaf, a 1/4-inch slice of beefsteak tomato and a chunk of iceberg lettuce inside the toast, secure with toothpicks and serve with your choice of side and pickles.