"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Market Street Meatloaf Recipe

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This recipe for Market Street Meatloaf, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, September 1, 2005


3/4 c. minced onion
3/4 c. minced green onion
1/2 c. minced celery
1/2 c. minced carrot
1/4 c. minced green pepper
1/4 c. minced red pepper
2 t. minced garlic
3 T. butter
1 t. salt
1/4 t. cayenne pepper
1 t. black pepper
1/2 t. white pepper
1/2 t. ground cumin
1/2 t. ground nutmeg
1/2 c. half and half
1 T. horseradish
1/2 c. ketchup
3 eggs beaten
3/4 c. dry bread crumbs
1 lb. ground beef
1 lb. ground pork or veal
1 lb. ground turkey

1. Saute vegetables in butter until soft and liquid is absorbed. Cool and reserve.
2. Combine seasonings (salt through nutmeg) with vegetable mixture. Stir in half and half, horseradish and ketchup.
3. Mix together eggs and bread crumbs and add ground meats. Mix well.
4. Combine vegetable mixture with meat mixture. Mix well.
5. Form into loaf and put into 9" x 5" pan. Bake at 350 degress for 45 to 50 minutes or until done. Let stand 10 minutes. Pour off fat. Slice and serve. Serves about 8.

Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I tried this when Alex was little as a way to increase the consumption of vegetables and we found out that everyone liked this version a lot. Consider doubling or tripling this recipe, freezing the extras before baking. Use the food processor to mince the vegetables - it goes faster.




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