Recipe: Cheesecake Factory Mile High Meatloaf

"MILE-HIGH" MEATLOAF SANDWICH - menu description
Source: Cheesecake Factory
Topped with Mashed Potatoes, Crispy Onions and B-B-Q Gravy. Served Open-Faced on Extra Thick Egg Bread

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MILE HIGH MEATLOAF LIKE CHEESECAKE FACTORY
Source: Meemo's

1 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
3/4 cup large-curd cottage cheese
1/2 cup shredded Cheddar
1 cup chopped onions
1/2 cup chopped green pepper
1/2 cup dry, unseasoned bread crumbs
2 eggs
1/3 cup tomato sauce
1/4 cup dry red wine
1 tablespoon Dijon
1 tablespoon salt or to taste
1/4 teaspoon pepper

Preheat oven to 350 degrees F.

Combine all in a bowl and mix well. Pack into a 9 x 5-inch loaf pan. Bake at 350 degrees F for 50 minutes.

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CARAMELIZED ONIONS

Slice onions into 1/4-inch wide rings. Heat butter or combination of butter and oil in heavy skillet. Add onions and a small amount of sugar and slowly cook over medium heat. Cook until onions are caramel colored, stirring often, 30 to 40 minutes. When serving with meat loaf add a splash of red wine at the end of cooking, stirring to deglaze the pan.

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MUSHROOM SAUCE
Makes about 1 1/3 cups

"This is the Mushroom Sauce I have served with my meatloaf for over 30 years. It is always a hit."

1 tablespoon grated onion
2 tablespoons butter
2 tablespoons flour
1 can or jar mushrooms (BinB Brand preferred, but I haven't been able to find then in years)
1 1/2 cups beef broth
1/2 cup water
1/4 cup red wine
1/2 teaspoon Worcestershire sauce
freshly ground pepper to taste
1/2 teaspoon finely snipped parsley (optional)

Melt butter in skillet, blend in flour. Cook and stir over medium heat until flour begins to brown. Add mushrooms cook for 1 minute stirring constantly. Stir in beef broth and water. Bring to boil. Add onion, wine and Worcestershire sauce and cook at a medium simmer for approximately 5 minutes. Reduce heat to low and simmer until reduced to desired volume. Add freshly ground pepper and snipped parsley.

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MASHED POTATOES LIKE THE CHEESECAKE FACTORY
Makes 4-6 servings

4 cups red potatoes
2 tablespoons horseradish (heaping)
1/2 cup butter, softened
1 teaspoon salt and to taste
1 cup gouda cheese, shredded

Cut away blemishes in potato skins, and cube potatoes with skins on. Boil potatoes until very soft and drain off water. Add butter and salt, and whip with a rotary beater until butter melts. Whip in remaining ingredients. Adjust seasoning.