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Working Meat Loaf

Source of Recipe

From "Talking with My Mouth Full" by Bonny Wolf


List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ ¾ cup finely chopped onion
â—¦ ¾ cup finely chopped scallions, white bulb and 3 inches of green
â—¦ ½ cup finely chopped carrots
â—¦ ¼ cup finely chopped celery
â—¦ ½ cup minced red bell pepper
â—¦ 2 teaspoons minced garlic
â—¦ Salt, to taste
â—¦ 1 ½ teaspoons freshly ground black pepper
â—¦ ¼ teaspoon cayenne pepper
â—¦ 1 teaspoon ground cumin
â—¦ ½ teaspoon nutmeg
â—¦ 3 large eggs, well beaten
â—¦ ½ cup ketchup
â—¦ ½ cup half-and-half
â—¦ 2 pounds lean ground beef
â—¦ 12 ounces sausage meat (not fennel-flavored)
â—¦ ¾ cup bread crumbs


Recipe

Preheat the oven to 375° F.

Melt the butter in a heavy skillet and add the onion, scallions, carrots, celery, bell pepper, and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool. Refrigerate, covered, until chilled, at least 1 hour.

Combine in a mixing bowl the salt, pepper, cayenne, cumin, nutmeg, and eggs and beat well. Add the ketchup and half-and-half. Blend thoroughly. Add the ground beef, sausage and breadcrumbs to the egg mixture. Add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.

With damp hands, form two loaves. Place the loaves in a baking dish and place that dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.

Place the pan in the oven and bake 35 to 40 minutes. Remove the baking dish from the water bath and let the meat loaf rest for 20 minutes before slicing and serving.

Makes 10 to 12 servings