Market Street Meat Loaf

Name: Market Street Meat Loaf
Yield: 8 to 10 portions
Ingredients: ½ cup half-and-half; 2 pounds lean ground beef chuck; ¼ cup minced red bell pepper; ¼ cup minced green bell pepper; 3 eggs, well beaten; ½ cup ketchup; ¼ cup finely chopped celery; ¾ cup fine fresh bread crumbs, toasted; ¾ cup finely chopped scallions (green onions), white bulb and 3 inches green; 3 tablespoons unsalted butter; ¾ cup finely chopped onion; ½ cup finely chopped carrots; 12 ounces sausage meat (not fennel-flavored Italian sausage); Salt, to taste; ½ teaspoon cayenne pepper; ½ teaspoon ground white pepper; 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; ½ teaspoon freshly grated nutmeg; 2 teaspoons minced garlic

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Venice, California’s 72 Market Street is one hot restaurant. Several years ago we were served meat loaf and mashed potatoes, and we have never forgotten the wonderful flavors. This meat loaf is a hallmark of the New Basics.

It seems Tony Bill suggested including meat loaf on the menu at the restaurant. He discussed it with chef Leonard Schwartz who rolled his eyes thinking meat loaf was boring, but he began experimenting. Much to his surprise, Craig Claiborne came out for the recipe

Ingredients

Main course
Spicy

Ingredients

Method