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72 MARKET ST. MEATLOAF
Source: 72 Market St. - Los Angeles, California
1 T. butter
3/4 C. minced green onion
3/4 C. minced white onion
1/2 C. minced carrot
1/2 C. minced celery
1/4 C. minced red bell pepper
1/4 C. minced green bell pepper
2 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper
1/2 tsp. nutmeg
1/2 tsp. cumin
3 eggs, beaten
1/2 C. catsup
1/2 C. half-and-half
11/2 lb. lean ground beef
1/2 lb. lean ground pork sausage,
with no herbs or seasonings added
3/4 C. prepared bread crumbs
Meatloaf gravy
2 T. butter
4 shallots, mixed
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 C. chopped red bell pepper
1/4 C. chopped yellow bell pepper
1 C. dry white wine
1 C. veal or beef stock
1 C. chicken stock
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper
Preheat oven to 350ºF.
Heat the butter in a heavy skillet and add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic.
Cook, stirring often, for 10 minutes or until moisture has evaporated. Cool.
In a large mixing bowl, combine salt, pepper, cayenne pepper, nutmeg, cumin and eggs and mix well. Add catsup and half-and-half.
Blend thoroughly.
Add ground beef, ground pork, bread crumbs and vegetable mixture. It might be easier to mix this with your hands. Grease a loaf pan and add meat mixture, pressing it into corners. Put loaf pan in a larger pan filled 1 inch high with boiling water. Bake in oven for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy.
Gravy: In a heavy pan, melt 1 tablespoon butter and sauté shallots, thyme, bay leaf, peppercorns and red and yellow bell peppers over medium heat for 3 minutes.
Add wine and simmer over high heat until reduced by three-fourths, to make a glaze. Add veal stock and chicken stock and simmer, uncovered, over high heat until reduced by one-fourth. Add tomatoes and bring to slow simmer. Cook, covered, for 20 minutes.
Stir in remaining 1 tablespoon butter and season with salt and pepper to taste. Strain, discarding bay leaf and thyme before serving. Makes 6 servings.