Recipe: Arnold's Meatloaf with Spanish Sauce

ARNOLD'S MEATLOAF

3 slices bread
2 eggs
4 pounds fresh ground meat
1 small onion, chopped fine
8 ounces canned whole tomatoes, drained
1 tablespoon salt, or to taste
1 teaspoon freshly ground black pepper
Spanish Sauce (recipe follows)

Soak bread with the eggs.

Mix meat and onion, then add the egg and bread mixture.

Crush the tomatoes by hand, and add to other ingredients with seasonings. Mix well by hand. Form into a loaf (about 4 1/2 inches wide and 3 inches high); place in a baking pan.

Best baking temperature is 300 degrees F for about 2 1/2 hours. After baking, slice loaf and serve with Spanish sauce (recipe follows).

SPANISH SAUCE

1 onion
1 green bell pepper
2 ounces cooking oil
1 (30-ounce) can whole tomatoes, undrained
3 pints water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
Thickener, such as cornstarch or flour

Slice onion and pepper very thin, then saute in oil until tender.

Crush tomatoes by hand and add them, the water and seasonings to pan. Bring mixture to a boil, then simmer for 20 to 30 minutes.

Thicken sauce slightly with a tablespoon of flour or cornstarch mixed with a little cold water to form a thin paste.

Serve over meatloaf.

Makes 10 to 12 servings
From: Arnold's Restaurant in Bixby Knolls
Source: Chris Christensen to the Long Beach Press-Telegram, 1991