Ingredients
- 3 Tbs. unsalted butter
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped green onion, white and green parts
- 1/2 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 1/4 cup minced red bell pepper
- 1/4 cup minced green bell pepper
- 2 tsp. minced garlic
- salt to taste
- 1 tsp. freshly ground black pepper
- 1/2 tsp. white pepper
- 1/4 tsp. cayenne pepper
- 1 tsp. ground cumin
- 1/2 tsp. freshly grated nutmeg
- 3 eggs, well beaten
- 1/2 cup ketchup
- 1/2 cup half-and-half
- 2 lbs. lean ground beef chuck
- 12 oz. sausage meat (not fennel-flavored Italian sausage)
- 3/4 cup fine fresh bread crumbs, lightly toasted on a cookie sheet in a 300 degree oven
Directions
Preheat oven to 375 degrees.
Melt butter in a heavy skillet, and add the onion, green onions,carrrots,celery bellpeppers and garlic. Cook, stirring often until moisture from the vegetables has evaporated,10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hr.
Combine salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a mixing bowl and beat well. Add ketchup and half-and-half. Blend thoroughly.
Add chuck, sausage and bread crumbs to egg mixture. Then add chilled vegetables and mix thoroughly with your "clean" hands, kneading gently for five minutes.
With damp hands, form mixture into an oval approximately 17 by 4-1/2 by 1-1/2 inches, resembling a loaf of bread.
Place loaf in a baking dish into which it will fit comfortably. Place in oven and bake 45-50 minutes. Let meatloaf rest 15 minutes before slicing. Serves 6 to 8.
**Five minutes before it comes out of the oven I like to mix ketchup,brown sugar and mustard and spread it over the top.**
Print this recipe
Submitted 6/13/05.
Source: San Jose Mercury News..Joyce Gemperlein
Submitted By: Veronica Reynolds
vardar@earthlink.net
Market Street Meatloaf