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MARKET STREET" MEAT LOAF

posted by Cynthia Bowan on Send in The Clones /Shared by Steve2/Gail's Recipe Exchange


List of Ingredients




3 T. unsalted Butter
¾ cup finely chopped Onion
¾ cup finely chopped Green Onions
¾ cup finely chopped Carrots
¼ cup finely chopped Celery
¼ cup minced Red Bell Pepper
1¼ cup minced Green Bell Pepper

Salt, to taste
1 tsp. freshly ground Black Pepper
½ tsp. ground White Pepper
¼ tsp. Cayenne Pepper
1 tsp. ground Cumin
½ tsp. freshly grated Nutmeg

3 Eggs, well beaten
½ cup Ketchup

½ cup Half-and-Half
2 lb. lean ground Beef Chuck
12 oz Sausage meat (not flavored Italian
sausage)
¾ cup fresh toasted Bread Crumbs



Recipe



Melt the butter in a heavy skillet and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a mixing bowl, and beat
well. Add the ketchup and half-and-half. Blend thoroughly. 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.
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.

Preheat the oven to 375°. Place the meat loaf in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.

(Note from Steve; If you, as most of us home cooks, do not have a baking dish big enough
to hold a 17-inch loaf, try making an 11 x 9 x 1-1/2 inch loaf in an 11 x 9 inch dish that
can also fit into a 13 x 10 inch lasagna pan. You figure it out. Just maintain the 1-1/2
inch thickness of the meat as it affects the baking time.)

Place the pans in the oven and bake for 35 to 40 minutes. (40 to 50 minutes if using the
wider loaf.) Remove the baking dish from the water bath, and let the meat loaf rest for 20
minutes before serving.