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72 Market Street Meatloaf


3/4 c Onion, minced
3/4 c Green onion, minced
1/2 c Celery, minced
1/2 c Carrot, minced
1/4 c Green pepper, minced
1/4 c Red pepper, minced
2 tsp. Garlic, minced
3 T Butter
1 tsp. Salt
1/4 tsp. Cayenne or red pepper
1 tsp. Black pepper
1/2 tsp. White pepper
1/2 tsp. Cumin, ground
1/2 tsp. Nutmeg, ground
1/2 c Half-N-Half
1/2 c Catsup
1 1/2 lb. Ground Chuck or Round
1/2 lb. Ground pork, lean
3 Eggs, beaten
3/4 c Dry bread crumbs

4 Shallots, chopped
2 T Butter
1 Sprig thyme
1 Bay leaf
Dash crushed red pepper
1 c Dry white wine (apple juice)
1 c Veal or beef stock
1 c Chicken stock
Salt and pepper to taste


Sauté onion, green onion, celery, carrot, green and red peppers and garlic in butter until vegetables are soft and liquid is evaporated. Set aside to cool.

Combine salt, cayenne, black and white pepper, cumin, and nutmeg and add to the vegetable mixture. Stir in half-n-half, catsup, beef, pork, and bread crumbs. Mix well.

Form into a loaf and place on a greased baking sheet or in a 9 x 5 inch loaf pan. Bake at 350-degrees 45-50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with sauce.

For sauce: Sauté shallots in 1 T. butter with thyme, bay leaf, and black pepper. Add wine (or slightly less apple juice if you prefer not to cook with wine), and stocks. Season to taste with salt and pepper. Simmer until reduced by half and sauce thickens slightly. Stir in the remaining butter until melted.

Meatloaf Recipes



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