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.


★★★★★ 2 votes

30 Min
40 Min


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  • 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
  • 3
    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

How to Make Market Street Meat Loaf


  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.

Printable Recipe Card

About Market Street Meat Loaf

Course/Dish: Beef, Pork

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