Market Street Meat Loaf

Nancy R


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 show.

The picture is mine.

pinch tips: How to Use a Meat Thermometer





30 Min


40 Min


3 Tbsp
butter, cold
3/4 c
finely chopped onions
3/4 c
finely chopped scallions
1/2 c
finely chopped carrots
1/4 c
finely chopped celery
1/4 c
finely chopped green pepper
1/4 c
finely chopped red pepper
2 tsp
garlic, minced
salt and pepper to taste
1 tsp
fresh ground black pepper
1/2 tsp
ground white pepper
1/4 tsp
cayenne pepper
1 tsp
ground cumin
1/2 tsp
freshly grated nutmeg
eggs, well beaten
1/2 c
1/2 c
1/2 and 1/2
2 lb
lean ground beef
12 oz
sausage meat ( not fennel flavored itallian)
3/4 c
panko bread crumbs

Directions Step-By-Step

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.
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.
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.

About this Recipe

Course/Dish: Beef, Pork