This is my modification of a recipe from the Silver Palate Cookbook. Unless you're using a food processor this recipe takes a lot of time to prepare and it's not quick and easy BUT ... every person I've ever served this too says it's hands down THE BEST meatloaf they've ever tasted!
In a medium sized bowl mix items 9 through 16 (you can substitute 3 large whole eggs for the 3/4 C Eggbeaters). (Do not try to leave out any seasonings, they will be missed and you will be unhappy with the result)
4
In a large bowl mix items 17-20 with the chilled veggies from step 2 and the seasoning liquid from step 3. Knead by hand to mix (for no more than about 5 minutes).
5
SUBSTITUTIONS:
In step 2 you can substitute 1/4 C chopped fresh fennel bulb for the 1/4 C celery. And if bell peppers are out of season you can substitute roasted peppers from a jar.
In step 4 you can substitute either 3/4 C slow cooked oatmeal OR 3/4 C short grain brown rice for the 1 C bread crumbs.
6
Start your oven and set it to 375F then start 2 quarts of water boiling on the stove (you will need it in just a few minutes). Now find 2 baking pans (NOT loaf pans) that will fit inside each other with about 1" space between them (I use an oval gratin pan inside a turkey roasting pan).
7
Pour the meatloaf mixture from step 4 into the smaller of the 2 pans.
Form the mixture into a free standing loaf that''s as long as possible for your pan and has a constant width
8
Now, set the smaller pan (with the meatloaf) inside the larger one and create a Bain Marie by filling the outer pan with water ONLY half way up the side of the smaller pan. Be very careful not to get any water inside the inner pan ... it makes a mess of the meatloaf (LOL).
