Heat oil in a pot. Saute bell pepper, onion, and garlic in the hot oil for 5 minutes. Let it cool. Mix soy sauce, salt, black pepper, eggs, cream, and bread crumbs together well. Add oil, bell pepper, onion, and garlic and mix well. By hand, mix ground beef.
Place 6-1/2 pounds of this mix into each meatloaf pan. Ice the top of each loaf with 1/2 cup of tomato paste. Bake for about 2 hours, until the internal temperature reaches 160 degrees. Remove the pans from the oven and drain all of the grease out well. Cool in pans until cool enough to turn out. Serve with Meatloaf Gravy.
Melt butter in large pot. When hot, add onions, mushrooms, and garlic and saute until softened and golden. Add flour and mix in well to make a roux. Add water, beef base, bay leaves, and pepper and mix well. Bring to a boil. Then simmer for 30 minutes or until thickened enough. Strain and cool.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ed Debevic's Diner, Chicago, IL