This week I am going to share with you a special entree served at the Walnut Room of Marshall Field’s (now known as Macy’s). It is their famous Oven Baked Meatloaf, still being served at Macy’s.
Field’s Oven Baked Meatloaf* 4 ounces store-bought croutons 1 cup beef broth 1 T. Extra Virgin Oil 1 yellow onion, finely chopped 2 large eggs 2 ½ T. Prepared pesto (or store bought) 2 ½ T. Pine nuts toasted (or use cashews) 1 ½ tsp Worcestershire sauce 1 tsp salt ½ tsp freshly ground pepper 2 lbs. ground round steak (or use a better ground beef) 1 ½ cups julienne fresh spinach
Preheat oven to 350 degrees. Combine croutons and broth in small bowl and set aside to soak for 10 minutes. Place a saute pan over medium high heat and add the oil. Add the onion and saute for 7 - 8 minutes, until translucent.
Beat the eggs in a large bowl. Add the pesto, pine nuts, Worcestershire sauce, salt and pepper and mix well. Add the crouton mixture, onion, ground steak and spinach. Mix with your hands until just combined. Put the mixture into a standard loaf pan (about 4 ½ x 9 inches). Place on a baking sheet and bake for 1 hour and 15 minutes, until cooked through. Let stand for 10 minutes before slicing and serving.
Etc. Serve with Red Pepper Gravy - Combine 1 cup brown sauce or gravy and 2 T. finely diced roasted red peppers; simmer for a few minutes. Season to taste with S&P. If you will toast the nuts - Preheat the oven to 325 degrees. Spread the pine nuts on a baking sheet and bake, shaking the pan occasionally for 4-7 minutes until golden brown. (Be careful they will burn easily - keep watch for the time allotted.)
*The Marshall Field’s Cookbook