"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Market Street Meat Loaf Recipe

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This recipe for Market Street Meat Loaf, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kohl Family
Added: Wednesday, April 23, 2008


3 T. unsalted butter
cup onion, finely chopped
cup scallions, finely chopped
cup carrots, finely chopped
cup celery, finely chopped
cup red bell pepper, minced
cup green bell pepper, minced
2 tsp. garlic, minced
Salt to taste
1 tsp. ground fresh black pepper
tsp ground white pepper
tsp. cayenne pepper
1 tsp. ground cumin
tsp freshly grated nutmeg
3 eggs, well beaten
cup catsup
cup half & half
2 lbs. lean ground beef chuck
12 oz sausage meat (not fennel Italian)
cup fine, fresh breadcrumbs, toasted

Preheat oven to 375. Melt butter on heavy skillet and add the onions, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, ten minutes. Set aside to cool, then refrigerate, covered, until chilled, at least 1 hr.

Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl and beat well. Add the catsup and half & half. Blend thoroughly. Add the chuck, sausage, and breadcrumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. With damp hands, for the mixture into an oval approx. 17x4x 1-in. resembling a long loaf of bread. Place meat loaf in baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish. Place the pan in the oven and bake for 35-40 minutes. Remove the baking dish from the water bath, and let the meat loaf rest for 20 min. before slicing and serving.

Serves 8.




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