Ingredients for Marshall Field's Meatloaf With Red Pepper Sauce
- Garlic Flavored Croutons
- 2 cups beef broth
- Vegetable Oil
- Yellow Onion
- 2 large eggs
- Pesto Sauce
- ½ cup pine nuts
- 1 tablespoon Worcestershire sauce (meatloaf) & 1 tablespoon (sauce)
- Seasoning Salt
- ½ teaspoon black pepper (meatloaf) & ¼ teaspoon (sauce)
- Ground Round
- Fresh Spinach Leaves
- Garlic Clove
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt And Pepper
- Red Bell Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Marshall Field's Meatloaf With Red Pepper Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Marshall Field's Meatloaf With Red Pepper Sauce
- **Meatloaf:**
- Preheat oven to 350°F (175°C).
- Finely crush 1 cup croutons and combine with ½ cup beef broth in a small bowl. Let stand for 10 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 medium onion, chopped, and cook for 8-10 minutes, or until softened. Set aside.
- In a large bowl, beat 2 large eggs.
- Stir in ¼ cup pesto, ½ cup pine nuts, 1 tablespoon Worcestershire sauce, 1 teaspoon seasoned salt, and ½ teaspoon black pepper.
- Add 2 lbs ground beef, 10 oz fresh spinach (chopped), the cooked onion, and the crouton mixture to the bowl.
- Gently mix until just combined. Do not overmix.
- Place the mixture into a greased 9x5 inch loaf pan.
- Bake for 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C).
- Let stand for 10 minutes before slicing.
- Remove from pan and slice.
- Serve topped with the red pepper sauce.
- **Red Pepper Sauce:**
- Rub a medium saucepan with 1 clove garlic; discard clove.
- Melt 4 tablespoons butter over low heat. Add 4 tablespoons all-purpose flour and stir until blended (roux).
- Gradually whisk in 2 cups beef broth until smooth.
- Bring to a simmer, stirring constantly, until thickened.
- Stir in ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon Worcestershire sauce.
- Remove from heat.
- Melt 2 tablespoons butter in a medium skillet. Add 1 large red bell pepper, chopped, and cook for 5 minutes, or until softened.
- Add the roasted red pepper to the brown sauce.
- Adjust seasonings to taste and heat through.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
11g
Fat
105g
Carbs
6g
