Market Street Meat Loaf Food

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

MARKET STREET MEATLOAF

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 MEATLOAF

Steps:

• 1. Preheat oven to 375. 2. Melt butter in skillet and add onion, scallion, carrots, celery, bell pepper & garlic. Cook, stirring often until moisture has evaporated (10 min). Set aside to cool. Chill for an hour. 3. Combine salt, black pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl and beat well. Add ketchup and 1/2 & 1/2, Blend. 4. Add the chuck, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. 5. With damp hands, form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches, resembling a long loaf of bread. 6. Place the meatloaf in a baking dish, and place the dish inside the lasagna pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish. 7 Place the pan in the oven and bake for 60 minutes. 8. Remove the baking dish from the water bath and let rest for 20 minutes before slicing and serving.

BROWN BOTTOM MEATLOAF

Steps:

• In a medium size sauté pan, melt butter and add onions, green onions, carrot, bell pepper, celery and garlic. Cook until vegetables are soft. Remove from heat and cool. Preheat oven to 375°F.
• In a large bowl, beat together eggs, catsup, half and half, the 3/4 tsp cumin, salt, black pepper, cayenne, and nutmeg. Add beef, pork sausage, and bread crumbs. Knead together by hand till smooth. Add cooled vegetable mixture and blend thoroughly.
• You can pack the mixture into a standard loaf pan, but the preference is to form the meat into a flatter loaf shape and place in an oven-proof shallow baking dish for maximum browned surface in baking. Use a dish that is at least 1" larger around than the meatloaf. That way you can easily lift the loaf out of the drippings to serve.
• Bake for 50 to 55 minutes. When the loaf(s) is done, remove from oven pan and the grease. Freezes well, baked or unbaked.