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DIY Disney: Mom’s Meatloaf From 50′s Prime Time Cafe

50sPrimeTimeA special thanks to Chef BigFatPanda for sharing his recent kitchen adventures with us! Follow along as he (and Chef Mickey!) take us right into the kitchen with them as they create Mom’s Meatloaf (whose name has oddly been changed to Dad’s Meatloaf recently) from 50′s Prime Time Cafe Restaurant in Disney’s Hollywood Studios. Take it away, Chef!

Hello! Chef BigFatPanda here, embarking on duplicating Mom’s Meat Loaf as served in 50′s Prime Time Cafe. I chose this recipe because I love meatloaf — when it’s done right — and because it’s a cost effective meal for the family. This recipe calls for a hearty 3 pounds of meat. That’s a lot of meatloaf, but unused portions can be refrigerated or frozen for another day, or for a sandwich lunch. This recipe has us making 2 loaves, so, theoretically, you can halve the ingredients and make one.

My Italian heritage takes over when I make meatloaf, and it becomes a giant meatball with Pecorino Romano cheese, etc. I am resisting that urge and am going to follow Disney’s recipe to the “T,” then give you my honest feelings on it. I feel like Julie & Julia :)

Ingredients

Ingredients

To make this easier to follow, I have bolded all the official instructions. This is especially useful if you want to save this recipe for future use and skip my ramblings. I will be hurt, but I’ll recover ;)

INGREDIENTS AND INSTRUCTIONS
This is straight from a Disney Cookbook — let’s begin with what ingredients we need:
2 Pounds of Ground Beef
1 Pound of Ground Pork
4 Large eggs, lightly beaten
1 cup seasoned breadcrumbs
½ cup finely chopped onion
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
2 Tablespoons Worcestershire sauce
(another) ½ teaspoon Worcestershire sauce (to be used separately)
½ teaspoon of coarsely ground black peppercorn
½ teaspoon coarse salt
½ cup Ketchup
1 Tablespoon Brown Sugar
1 Teaspoon Dijon Mustard

First of all, don’t let any of the ingredients scare you; for example, you can certainly substitute regular salt for coarse salt if you need to. There will be a slight variation in flavor, but nothing earth shattering. I say this because some people (me included) can look at an ingredient list and abandon trying the recipe because some of the ingredients are just funky or not too common. I personally try to be authentic to the recipe whenever possible, but improvise when necessary.

1. Preheat oven to 350 degrees F – Lightly oil or spray 2 loaf pans (even lasagna type trays)

2. In a large bowl, combine the beef, pork, eggs, bread crumbs, onion, green pepper, red pepper, 2 Tbsp Worcestershire sauce, cracked peppercorn, and salt until well mixed.

Pork tends to contain more fat than beef. I would bet a reason they ask for pork is to make sure the meatloaf remains moist. That being said, you could certainly omit the pork and go with all beef. It would be healthier to use a Sirloin-type beef as I did, but the higher the fat content (e.g.: Chuck), the moister the meatloaf will be.

Ready to Mix

Ready to Mix

Okay, so we are going to get our hands dirty! Don’t be shy! Dump those ingredients in and start churning. Smoosh it! Yes, I said SMOOSH it! Churn it upside down, left, right –- get your groove on, and make sure everything has touched everything.

Now that I am looking at my mixture, I probably could have chopped my peppers more finely, but there’s no going back now. I use a handy little inexpensive food chopper for the onions. It gets them finely chopped in no time. It is not, however, good for chopping peppers. You wind up with skins and juice only. So, you’re going to have to cut the peppers as finely as you can on your own. It’s Fun!

Chopped Onions

Chopped Onions

3. Divide the meat mixture in half, shape into 2 loaves. Place them into your pan or tray. Bake for 50-60 minutes. Temperature should reach 155 degrees. If you’re unsure, leave them for 60 minutes.

There is a sense of accomplishment when those halves go into the oven. They are transforming from ugly to delicious. It just happens! :)

Meatloaf in Pan

Meatloaf in Pan

We are not done yet. This next step sounded gross to me until I tasted it!

4. In a small bowl, stir together the ketchup, brown sugar, mustard and 1 Tsp of Worcestershire sauce. After your meatloaf cooks it’s initial 50-60 minutes, brush the tops of them with this sauce and bake an additional 10 minutes.

Tomato Sauce Ingredients

Tomato Sauce Ingredients

I know –- I thought we were done too, but we are going back into the oven. So, listen: This ketchup mustard worcestesherry thing is really not bad. I promised to follow this recipe to the “T,” but I kinda “slipped” with the Worcestershire sauce and it tastes much better than I anticipated.

Back in the Oven With the Sauce

Back in the Oven With the Sauce

THE REVEAL
I am tasting it now! Wow! I have to tell you: I am surprised. I really like it. I like the peppers in there. I was worried that there wouldn’t be enough flavor without an onion soup mix packet, but I was mistaken. I might add a bit more salt (even though I am not a heavy salt user). I am pleasantly surprised by how much I am enjoying this meatloaf!

Plated Mom's Meatloaf Reveal

Plated Mom's Meatloaf Reveal

What would I change if I made it again? I love cooking, learning, and then making my own variations. With this recipe, I really wouldn’t change too much. If I did it again, I would add more onion than they ask for, and triple the amount of Worcestershire sauce.

Thank you so much for allowing me into your kitchen! And keep wishing upon those stars! I’d love to get your opinions and comments about this recipe. Did you order it at 50′s Prime Time Cafe? Would you try it at home? And if you have, did you like it? Let us know in the comments below.

BigFatPandaLogowhiteThanks!
Chef BigFatPanda

Again, thanks to Chef BigFatPanda for this awesome trip into the kitchen! You can also find him at DisneyBoy.com Hopefully he’ll join us again with some more fantastic Disney recipes! For more information about 50′s Prime Time Cafe Restaurant, including well-known dishes and links to menus and online reservations, click here: 50′s Prime Time Cafe.

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31 Comments

  1. Elizabeth says:

    I have to say, I am not a fan of meatloaf. But after reading your super-fun instructions, I am so tempted to make it just because it would be a blast to make it! How inspiring!

    I haven’t ordered it at 50s Prime Time, but I know people who have and they rave about it. So, did you use all beef or did you really use the pork/beef combo? I couldn’t quite tell, and I only see what appears to be one meat in your mis en place.

  2. Janna says:

    What a coinkydink!

    How did you know that I spent 30 minutes last night searching for the perfect meatloaf recipe? THANKS!

    I always order the meatloaf at 50′s PrimeTime. It drives my mom nuts because I HATED meatloaf as a kid. Now (many moons later), it’s my favorite – given the right recipe. ;0)

  3. AJ says:

    Elizabeth — Aren’t the instruction super-fun! I love all of the special info he included. I’ll go see if I can ping him to answer the pork/beef question!

    Janna — Wonder of wonders! :-) I was always a big meatloaf eater as a kid (Dad made it for dinner every couple of weeks), but not so much as an adult. Perhaps I should try this recipe and get hooked again!

  4. Sean says:

    What Disney cookbook was used here, I have been wanting to get one.

  5. AJ says:

    Sean — By looking at the first pic, I’m pretty sure the cookbook is Cooking With Mickey and the Chefs of Walt Disney World Resort. I’m sure ChefPanda will be around soon to confirm. :-) Here are a few other Disney cookbooks if you’re interested!

  6. Elizabeth – Thank you so much. I did use lean beef to opt for a lower fat meatloaf which I have been eating ever since. Other than that and a few more shakes of Worcestershire sauce, I did follow it to a “T”. I feel like a politician :)

    Janna – We have been following your internet searches LOL – no, but what a great coincidence. Please update us if you make it.

    Sean – AJ is correct – I have had this book for some time “Cooking with Mickey and the Disney Chefs”. I checked pricing on Amazon and found private sellers selling it used for around $15 and new for around $40. It’s the hardcover 2004 edition.

    Thanks so much! AJ is wonderful to work with and brings out the best in people. If you have ideas for Mickey and I to try next, let us know.

  7. Stephanie says:

    Looks pretty yummy and I think I’ve already got everything, but the Worcestershire sauce. Thinking I may have to add this to my meal line up this week! Thanks for the recipe!

  8. Shanna McIntyre says:

    During our stay in December. We ate at 1900 Park Fare. There was bologinese I think that’s the spelling. Where can I find a receipe for it and the red skinned pottoes?

  9. AJ says:

    Stephanie — Would love to hear what you think! Have you ever ordered it at the restaurant?

    Shanna — Check out the Disney Food Blog reference pages for info on how to find Disney recipes. Good luck!

  10. Shanna,
    I can’t find the 1900 Park Fare recipe specifically but Disney has some great Bolognese sauce recipes. The one they make at Epcot is quite good. I believe it is called
    “Tutto Italia Bolognese Sauce”. It would be good with Lasagna or over any pasta. This is definitely an idea for a future recipe. If I find anything on the red skinned potatoes, I will let you know.

  11. Sheena says:

    I linked to your page today because this just looks so fun and yummy. Thanks for sharing!

  12. AJ says:

    Thanks, Sheena!! Can’t wait to go see the post! :-)

  13. Cynthia says:

    Look at Chef Mickey in action!!! Made us think about the old Chef Mickey’s at the marketplace. I’d love to see this as a regular feature!

  14. AJ says:

    Cynthia — Thanks! I think it might just turn into a regular feature…we’ll see how it all shakes out and if ChefBigFatPanda can carve out the time :)

  15. Cynthia – Thank you!
    Honestly, as someone who is passionate about Disney and Food, it’s very rewarding to hear these comments.
    I don’t plan to stop and Mickey certainly doesn’t seem tired!

  16. chris says:

    I made meatloaf today and I bet the kids would have liked this more than the one I made. And by “liked it more” I mean might have actually had some. *sigh* Bookmarking this for next time.

  17. chris says:

    PS: Chef Big Fat Panda = Best Name Ever.

  18. Chris – Thanks so so much. I am not sure of the kids ages, but let them know this is the meatloaf Mickey Mouse makes (you have pics to prove it).
    If possible, have them help you prepare it. I know that when my Dad let me help him cook, I was certainly more apt to eat the meal since I was the “cook”. I mean, at 5 years old – just throwing the peppers into the bowl was “cooking” to me. If you do try this meatloaf, let me know what you think please.

  19. AJ says:

    Chef Big Fat Panda IS the best name ever. Thanks for the comments, Ms. EverythingWDW

  20. If I had more passion for cooking, I’d give this a try. Need to find someone to make this for me LOL

  21. Matt – Mickey says he could be at your house to make it but it would cost a lot of cheddar!
    I know, I know, that was just cheesey!!!
    (Oh brother)

  22. Hi AJ,

    Just made ‘Mom’s Meatloaf’ from 50′s Prime Time Café.

    It was just delicious. Thanks for sharing these great recipes!

    I will send you some pictures of the result.

    Have a magical day!

  23. AJ says:

    Max,

    Thank you! I’ll post the pics as a separate blog item! Cool!

  24. [...] John Saccheri presents DIY Disney: Moms Meatloaf From 50s Prime Time Cafe [...]

  25. Jeanine says:

    Made it–I didn’t have any ground pork, so I used a pound of pork sausage we already had. I think everyone thought it tasted well enough, but the amount of liquid/fat that baked out almost reached the top of the meatloaf in the loaf pan, making it rather soft at the end. Were I to do it again, I would probably try to mold a free-standing loaf in a larger pan, as depicted in the photos, so that there would be somewhere for the baked-out fluid to drain off.

  26. Jeanine – yep, your instincts told you exactly how to solve it. You definitely need some room around the loaf for browning as well. Sorry it took me so long to make it back here and comment.

  27. Susan says:

    This is a great recipe. My daughter made it for us and now I am making it for her family.

  28. Dena says:

    Since I have gone gluten-free my Mom has reverted to making her meatloaf the way she learned when she was little, with finely grated potato substituting for the breadcrumbs. Carrots work too, but it really makes for the most amazingly moist meatloaf. You might try it & see what you think….

  29. Janet says:

    I seem to remember a meatloaf served at the 50s Prime Time Cafe back in the 90′s. It consisted of a lot of veggies (mushrooms stand out) and possibly veal. It was supposed to be a bit more healthy. Do you remember it and do you have the recipe? Thanks

  30. Eleanor says:

    I make my meatloaf the same except I saute my onions in butter. Then I wait for them to cool off before adding them to the meat mixture. This makes a big big differnce in the taste.

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