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Category: Meatloaf
Prep Time: Cook Time: Total Time:
1 tbsp butter
3/4 cup minced green onion and white onion
1/2 cup minced carrot and celery
1/4 cup minced red and green bell peppers
2 tsp minced garlic
1 tsp salt and pepper
1/2 tsp cayenne pepper, nutmeg and cumin
3 eggs, beaten
1/2 cup ketchup and half-and-half
1 1/2 lb ground beef
1/2 lean ground pork
3/4 cup bread crumbs
Meatloaf gravy
2 tbsp butter
4 shallots, mixed
1 sprig thyme
1 bay leaf
Dash crushed peppercorns
1/4 cup chopped red and yellow bell peppers
1 cup dry white wine, beef stock and chicken stock
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper
Preheat oven to 350. In a skillet, melt butter and add next 7 ingredients, cooking about 10 minutes or until moisture evaporates. Cool.
Meanwhile, in a mixing bowl, combine spices and eggs. Add ketchup and half-and-half. Blend thoroughly. Add ground meats, bread crumbs and vegetable mixture. Combine ingredients with your hands. Form into a greased loaf pan and place into a larger pan filled 1 inch high with boiling water.
Bake for 45-60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy.
Gravy: In a pan, melt 1 tbsp butter and saute shallots and next 5 ingredients for 3 minutes. Add wine and simmer until reduced by 3/4ths to make a glaze.
Add stocks and simmer, uncovered, over high heat until reduced by 1/4th. Add tomatoes and bring to a slow simmer. Cook, covered, for 20 minutes. Stir in remaining 1 tbsp butter and season with salt and pepper. Strain, discarding bay leaf and thyme before serving.
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* MARKET STREET MEATLOAF*
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Category: Meatloaf
Prep Time: Cook Time: Total Time:
1 tbsp butter
3/4 cup minced green onion and white onion
1/2 cup minced carrot and celery
1/4 cup minced red and green bell peppers
2 tsp minced garlic
1 tsp salt and pepper
1/2 tsp cayenne pepper, nutmeg and cumin
3 eggs, beaten
1/2 cup ketchup and half-and-half
1 1/2 lb ground beef
1/2 lean ground pork
3/4 cup bread crumbs
Meatloaf gravy
2 tbsp butter
4 shallots, mixed
1 sprig thyme
1 bay leaf
Dash crushed peppercorns
1/4 cup chopped red and yellow bell peppers
1 cup dry white wine, beef stock and chicken stock
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper
Preheat oven to 350. In a skillet, melt butter and add next 7 ingredients, cooking about 10 minutes or until moisture evaporates. Cool.
Meanwhile, in a mixing bowl, combine spices and eggs. Add ketchup and half-and-half. Blend thoroughly. Add ground meats, bread crumbs and vegetable mixture. Combine ingredients with your hands. Form into a greased loaf pan and place into a larger pan filled 1 inch high with boiling water.
Bake for 45-60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy.
Gravy: In a pan, melt 1 tbsp butter and saute shallots and next 5 ingredients for 3 minutes. Add wine and simmer until reduced by 3/4ths to make a glaze.
Add stocks and simmer, uncovered, over high heat until reduced by 1/4th. Add tomatoes and bring to a slow simmer. Cook, covered, for 20 minutes. Stir in remaining 1 tbsp butter and season with salt and pepper. Strain, discarding bay leaf and thyme before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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