Market Street Meat Loaf

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

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