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...
Provided by Nancy R
Categories Beef
Time 1h10m
Number Of Ingredients 20
Steps:
- 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.
LEONARD'S 72 MARKET STREET MEAT LOAF
Yield 6-8 servings
Number Of Ingredients 21
Steps:
- Saute onion, green onion, celery, carrot, green pepper, red pepper, and garlic in butter until vegetables are soft and liquid is absorbed. Cool and reserve. Combine salt, cayenne, black pepper, white pepper, cumin, and nutmeg and add to vegetable mixture. Stir in half and half, catsup, beef, sweet Italian sausage, eggs and bread crumbs, mix well. Form into loaf and place on greased baking sheet or 9 x 5 inch loaf pan. Bake at 350 degrees 45 to 50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with gravy. SAUCE FOR MEATLOAF: 4 minced shallots 1 tsp. minced garlic 1 tbsp. minced sweet red pepper 1 tbsp. minced green bell pepper 1 sprig fresh thyme 1 bay leaf Pinch crushed black pepper 1 c. dry white wine 1 1/2 c. veal stock 1 1/2 c. chicken stock Salt and pepper 2 tbsp. butter Saute shallots, garlic, peppers, thyme, bay leaf, and black pepper in 1 tablespoon butter until soft but not brown. Add white wine and cook over high heat until reduced to glaze. Add veal and chicken stock (or 3 cups chicken stock if veal stock is not available) and reduce by 1/2 or until sauce thickens on a spoon. Stir in remaining 1 tablespoon butter. Season with salt and pepper to taste. Strain. Makes approximately 1 1/2 cups.
MARKET STREET MEATLOAF
I know, I know....not another meatloaf recipe. I thought the same thing until I made this one. OMG, it was so delicious and well worth the extra work. This raises meatloaf to a whole new level. Serve with roasted garlic mashed potatoes. Mmmmmm. Comfort food at its finest!
Provided by ugogirl
Categories Meat
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large frying pan, saute all the vegetables in butter until soft and dry.
- Put mixture in a large mixing bowl. Add all the dry ingredients, half and half, ketchup, eggs and breadcrumbs.
- Mix in beef and sausage, mixing well.
- With wet hands form into a long narrow loaf. Place in 9x13 inch baking dish.
- Bake at 350 degrees for 1 hour or until no longer pink.
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