Cap City Meatloaf Revisited

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The theme for this month’s Homegrown Gourmet is “Game Day Dishes” – this recipe fits the bill in a couple of ways. Columbus is a HUGE football town. I mean HUGE. It’s all Buckeyes, all the time. And one of the places people congregate on game day is Cap City (considering it’s only a mile or so away from the Shoe, I can see why). And since this recipe is by an Ohio-based restaurant, there’s another connection there. Either way, its one of my favorites.

I’ve had Cap City Fine Diner’s meatloaf recipe for a while now (thanks to the nice chef who posts his recipes online), and have even blogged about making it before. But I’ve never made it before in it’s original incarnation, complete with meatloaf and mashers and onion strings and barbecue sauce. It’s one of their signature dishes, and one of the reasons I visit the restaurant from time to time. So here’s my version of the Cap City Meatloaf Platter, as true to the original as possible:

Cap City Meatloaf

Cap City Meatloaf
recipe courtesy Cap City Fine Diner (Columbus, OH)

2 pounds ground beef
8 ounces ground veal
1 1/4 pounds ground pork
1 diced medium white onion
4 cups sliced shiitake mushroom
2 tablespoons olive oil
2 eggs
1 1/2 cups bread crumbs
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped sage
1 1/2 tablespoons garlic puree
1 1/2 tablespoons heavy cream
1/2 tablespoon Worcestershire sauce
1 1/2 tablespoons salt and pepper
1/4 cup barbecue sauce (see recipe below)

Preheat oven to 325 degrees. Saute mushrooms in olive oil and set aside. Saute onions until caramelized and set aside. In large mixer, add beef, veal, pork, eggs, bread crumbs, herbs, garlic, and cream. Mix well. Add mushrooms and onions, Worcestershire, salt, and pepper. Put mixture into 6x9x4-inch loaf pan, pushing down firmly to pack meat into place. Cover with foil. Place loaf pan into a cooking pan at least 6-inches deep with 3 inches of water in the bottom. Cook in oven for 90 minutes. Remove foil and cover top of meatloaf with barbecue sauce. Cook for another 30 minutes.

Cap City Barbecue Sauce
recipe courtesy Cap City Fine Diner (Columbus, OH)

3 cups ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 1/2 tablespoons molasses
3/4 cup brown sugar
2 teaspoons salt
1 pinch cayenne powder
2 teaspoons cider vinegar
3/4 cup water
1/4 cup honey
2 tablespoons fresh orange juice
1/2 teaspoon black pepper

Combine all ingredients and simmer for 30 minutes. Allow to cool and refrigerate until needed.

Cap City Buttermilk Mashers
recipe courtesy Cap City Fine Diner (Columbus, OH)

note: the recipe didn’t specify quantity of potatoes, so I used around 5 lbs, and added extra ingredients as necessary to taste – it’s simple enough to scale down as necessary

1/2 pound butter
1/2 cup buttermilk
2 tablespoons fresh chives
salt and pepper to taste

Simmer potatoes until fork tender. Heat buttermilk and butter. Mash potatoes and slowly add buttermilk and butter. Season with salt, pepper, and fresh chives.

Chili Onion Rings
recipe courtesy Cap City Fine Diner (Columbus, OH)

2 medium-sized, thinly sliced white onion
1 cup buttermilk
1 1/2 teaspoons chili powder
1 1/2 teaspoons cayenne pepper
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt and pepper

Marinate onions in buttermilk. Mix flour, chili powder, cayenne, salt and pepper. Dredge onions through flour and spice mixture. Fry in oil at 350-degrees until onions are a golden brown.

There isn’t a recipe for bread on the site, so I just took a nice crusty bread and spread it with some garlic butter and toasted it under the broiler for a minute or so until browned. To assemble, I laid down a piece of bread, topped it with a nice thick slice of meatloaf, a mound of mashed potatoes, which I drizzled barbecue sauce on (Cap City doesn’t put the BBQ sauce on the potatoes, I did it this way as a personal preference). Topped the whole thing with some onion straws. Yum.

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