Shelly's Recipe

MARSHALL FIELDS MEATLOAF WITH RED PEPPER SAUCE

Category: Meatloaf

Meatloaf
4 oz garlic-flavored salad croutons
1 cup beef broth
1 tbsp vegetable oil
1 medium yellow onion, finely chopped
2 large eggs
2 1/2 tbsp prepared pesto
2 1/2 tbsp pine nuts
1 1/2 tsp Worcestershire sauce
1 tsp seasoned salt
1/2 tsp pepper
2 lbs ground round steak
1 1/2 cups julienned fresh spinach leaves

Sauce
1 clove garlic, peeled, halved
6 tbsp butter, divided
4 tbsp flour
2 cup beef broth
Salt and pepper to taste
Dash of Worcestershire sauce
1 red bell pepper, cored, diced

Meatloaf: Preheat oven to 350. Finely crush croutons and combine with broth in small bowl. Let stand 10 minutes. Heat oil in skillet. Add onions and cook over medium heat 8 to 10 minutes or until soft. Set aside.

In large bowl, beat eggs. Mix in pesto, pine nuts, Worcestershire sauce, seasoned salt and pepper.
Add meat, spinach, cooked onion and crouton mixture. Mix well. Place mixture in bread pan and bake 1 hour and 15 minutes. Let stand 10 minutes before slicing. Remove from pan and slice. Serve topped with sauce.

Sauce: Rub saucepan with garlic. Discard clove. Melt 4 tbsp butter over low heat. Add flour and stir until blended. Stir in beef broth. Stirring constantly, cook sauce until it comes to boil. Add salt, pepper and Worcestershire sauce. Remove from heat, stir. Melt remaining 2 tbsp butter in medium skillet. Add bell pepper and cook over medium heat 5 minutes or until it begins to soften. Add to reserved brown sauce. Adjust seasonings as needed and heat through.