The Buckhead Diner.

Atlanta is a great city to eat in and home to one of my top 10 all-time favorite restaurants, The Buckhead Diner.
The whole "diner food done fancy" thing is old hat these days, but the Buckhead Diner was the restaurant that kicked the whole trend off back in the early 90's; the mother of the mac & cheese with truffle oil movement. I ate there every chance I got over 6 years of visiting and living in Atlanta, and always ordered the same thing: homemade potato chips with warm Maytag blue cheese dip, caesar salad, the veal and wild mushroom meatloaf with mashed potatoes, and, if I could stuff it into my white Levis, Peach bread pudding. 15 years and 2 children later I might be able to pull off this meal if I
spaced it over, say, three weeks, but while trying to decide what to make for our first Holiday meal this weekend, I remembered it. And of course, Google delivered. The following is the recipe that I found in the blog of one Susan Walker. Thanks, Susan.


BUCKHEAD DINER’S VEAL & WILD MUSHROOM MEATLOAF
Here's the recipe for the Veal Meatloaf - needless to say the quantities would have to be adjusted -
I would halve everything and assume it would serve 6

5# Ground Veal

2# Button Mushroom

1# Shiitake Mushroom

2tbsp Olive Oil

2tbsp Garlic (minced)

2tbsp Shallot ( minced)


EGG MIXTURE

6ea Eggs

3/4 c Heavy Cream

1tbsp Dijon Mustard



2tbsp Chives (chopped)

1tsp Thyme (chopped)

1/4 c Parsley(chopped)

1oz Worcestershire

1/2 c Bread Crumbs

4tbsp Course salt

1tbsp Black Pepper


METHOD

1. Sauté mushrooms w/ olive oil, garlic & shallots cook until mushrooms are cooked throughout , then drain & cool.

2. Place ground veal into mixing bowl & mix for 5 minutes

3. Mix eggs, cream and mustard together

4. Add chilled mushrooms & egg mixture until incorporated.

5. Add herbs, bread crumbs salt & pepper, mix thoroughly

6. Take mixture & mold out into a large log shape on a sheet pan

7. Spray non- stick spray over the outside to prevent foil from sticking, mold foil around the loaf & place into a 350-degree pre heated oven for 45minutes

8. Remove the foil & cook for another 15 minutes

9. Pull the loaf out of the oven and let cool for 10 minutes before cutting.

10.Cut meatloaf into wedges and serve with celery root mashed potatoes, tomato –arugala salad and gravy