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 show. The picture is mine.
prep time
30 Min
cook time
40 Min
method
---
yield
8-10 serving(s)
Ingredients
- 3 tablespoons butter, cold
- 3/4 cup finely chopped onions
- 3/4 cup finely chopped scallions
- 1/2 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped red pepper
- 2 teaspoons garlic, minced
- - salt and pepper to taste
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly grated nutmeg
- 3 - eggs, well beaten
- 1/2 cup ketchup
- 1/2 cup 1/2 and 1/2
- 2 pounds lean ground beef
- 12 ounces sausage meat ( not fennel flavored itallian)
- 3/4 cup panko bread crumbs
How To Make market street meat loaf
-
Step 1Melt 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. -
Step 2Combine 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.
-
Step 3In 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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