72 MARKET STREET MEATLOAF
Steps:
- Sauce: 4 Shallots, chopped 2 T Butter 1 Sprig thyme 1 Bay leaf : Dash crushed red pepper 1 c Dry white wine (applejuice) 1 c Veal or beef stock 1 c Chicken stock : Salt and pepper to taste Saute onion, green onion, celery, carrot, green and red peppers and garlic in butter until vegetables are soft and liquid is evaporated. Set aside to cool. Combine salt, cayenne, black and white pepper, cumin, and nutmeg and add to the vegetable mixture. Stir in half-n-half, catsup, beef, pork, and bread crumbs. Mix well. Form into a loaf and place on a greased baking sheet or in a 9 x 5 inch loaf pan. Bake at 350-degrees 45-50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with sauce. For sauce: Saute shallots in 1 T. butter with thyme, bay leaf, and black pepper. Add wine (or slightly less applejuice if you prefer not to cook with wine), and stocks. Season to taste with salt and pepper. Simmer until reduced by half and sauce thickens slightly. Stir in the remaining butter until melted. Note: I sub olive oil for the butter in both the meatloaf and sauce for a lower fat version. The final butter added to the sauce is a trick to add a nice sheen to the sauce; I omit this step. Posted to MM-Recipes Digest V4 #6 by "Kendig - von Fehrn" on Feb 5, 1999
Nutrition Facts : Calories 530 calories, Fat 31.9590221313437 g, Carbohydrate 28.8063828125 g, Cholesterol 480.9232502 mg, Fiber 1.80043438003957 g, Protein 33.369423033 g, SaturatedFat 12.9852792974687 g, ServingSize 1 1 Serving (321g), Sodium 1067.152772725 mg, Sugar 27.0059484324604 g, TransFat 4.25078933403124 g
MARKET STREET MEATLOAF
I know, I know....not another meatloaf recipe. I thought the same thing until I made this one. OMG, it was so delicious and well worth the extra work. This raises meatloaf to a whole new level. Serve with roasted garlic mashed potatoes. Mmmmmm. Comfort food at its finest!
Provided by ugogirl
Categories Meat
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large frying pan, saute all the vegetables in butter until soft and dry.
- Put mixture in a large mixing bowl. Add all the dry ingredients, half and half, ketchup, eggs and breadcrumbs.
- Mix in beef and sausage, mixing well.
- With wet hands form into a long narrow loaf. Place in 9x13 inch baking dish.
- Bake at 350 degrees for 1 hour or until no longer pink.
MARKET STREET MEAT LOAF
This recipe is not mine, but I have made it 1/2 dozen times. It is from the new Basics Cookbook. Original recipe from Tony Bill, and Chef Leonard Schwartz of 72 Market Street in Venice, CA. I thought I hated meat loaf until I made this. It is out of this World. The "Today's Show" flew in Craig Claiborne to make this dish on the...
Provided by Nancy R
Categories Beef
Time 1h10m
Number Of Ingredients 20
Steps:
- 1. Melt butter in a skillet, cook all veggies until soft. Remove to a bowl and place in the fridge for a hour. Salt and pepper to taste.
- 2. Combine the remaining spices, eggs, ketchup, and 1/2 & 1/2 in a bowl. Mix well. Add both of the meats and knead until well combined. Add chilled veggies and mix again.
- 3. In a 9x13" pan shape meat loaf in to an oval, 17x4 1/2x 1 " high. Put this a larger pan and fill half way with boiling water. Bake at 375 for 35 to 40 minutes. Let rest 20 minutes before serving. Enjoy. I will never make another meat loaf again.
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- Sauce:4 Shallots, chopped2 Tablespoons Butter1 Sprig thyme1 Bay leafDash crushed red pepper1 c Dry white wine (applejuice)
- Saute/fry onion, green onion, celery, carrot, green and red peppers and garlic in butter till vegetables are soft and liquid is evaporated.
- Set aside to cold. Combine salt, cayenne, black and white pepper, cumin, and nutmeg and add in to the vegetable mix. Stir in half-n-half, catsup, beef, pork, and bread crumbs. Mix well. Form into a loaf and place on a greased baking sheet or possibly in a 9 x 5 inch loaf pan. Bake at 350-degrees 45-50 min. Let stand 10 min before slicing. Pour off excess fat. Slice and serve with sauce.
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