Recipe: Ed's Mom's Meatloaf and Gravy (Ed Debevic's Diner) - Quantity Recipe

ED'S MOM'S MEATLOAF
From: Ed Debevic's Diner, Chicago, IL
Makes 7 loaves, 96 servings

1/2 cup olive oil
4 pounds red bell pepper, cored, seeded, and minced
4 pounds onion, trimmed and minced
1 1/2 cups minced garlic
1 1/2 cups soy sauce
6 tablespoons salt
4 tablespoons black pepper
24 eggs
6 cups cream
10 pounds bread crumbs
31 pounds ground beef
3 1/2 cups tomato paste
Meatloaf Gravy (recipe follows)

Preheat oven to 325 degrees F.

Heat oil in a pot. Saute bell pepper, onion, and garlic in the hot oil for 5 minutes. Let it cool.

Mix soy sauce, salt, black pepper, eggs, cream, and bread crumbs together well. Add oil, bell pepper, onion, and garlic and mix well. By hand, mix ground beef.

Place 6 1/2 pounds of this mix into each meatloaf pan. Ice the top of each loaf with 1/2 cup of tomato paste.

Bake for about 2 hours, until the internal temperature reaches 160 degrees F. Remove the pans from the oven and drain all of the grease out well. Cool in pans until cool enough to turn out.

Serve with Meatloaf Gravy.

MEATLOAF GRAVY

3 pounds butter
5 pounds diced onions
5 pounds chopped mushrooms
1/4 cup minced garlic
2 3/4 pounds pastry flour
5 1/2 gallon water
1 3/4 pounds beef base
10 bay leaves
2 tablespoons black pepper

Melt butter in large pot. When hot, add onions, mushrooms, and garlic and saute until softened and golden.

Add flour and mix in well to make a roux. Add water, beef base, bay leaves, and pepper and mix well. Bring to a boil. Then simmer for 30 minutes or until thickened enough. Strain and cool.

Source: TV Food Network, Show: The Best Of, Episode: Viewer's Choice