Best Market Street Meat Loaf Recipes

MARKET STREET MEAT LOAF

Steps:

• 1. Melt butter in a skillet, cook all veggies until soft. Remove to a bowl and place in the fridge for a hour. Salt and pepper to taste.
• 2. Combine the remaining spices, eggs, ketchup, and 1/2 & 1/2 in a bowl. Mix well. Add both of the meats and knead until well combined. Add chilled veggies and mix again.
• 3. In a 9x13" pan shape meat loaf in to an oval, 17x4 1/2x 1 " high. Put this a larger pan and fill half way with boiling water. Bake at 375 for 35 to 40 minutes. Let rest 20 minutes before serving. Enjoy. I will never make another meat loaf again.

MARKET STREET MEAT LOAF

Steps:

• 1. Preheat the oven to 375 2. Melt the butter in a heavy skillet, and add teh onion, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, until the moisture form teh vegetables has evaporated, 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour. 3. Combine the salt, black pepper, white pepper, cdayenne, cumin, nutmeg, and eggs in a mixing bowl and beat well. Add the ketchup and half-an-half. Blend thoroughly. 4. Add the chuck, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. 5. With damp hands, form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches - resemblinga long loaf of bread. 6. Place the meat loaf in a baking dish, and place the dish inside a larger pan. Pour boiling water into larger pan until it reaches halfway up the sides of the baking dish. 7. Place the pan in theoven and bake for 35 to 40 minutes. 8. Remove the baking dish form the water bath, and let themeat loaf rest for 20 minutes before slicing and serving.

LEONARD'S 72 MARKET STREET MEAT LOAF

Steps:

• Saute onion, green onion, celery, carrot, green pepper, red pepper, and garlic in butter until vegetables are soft and liquid is absorbed. Cool and reserve. Combine salt, cayenne, black pepper, white pepper, cumin, and nutmeg and add to vegetable mixture. Stir in half and half, catsup, beef, sweet Italian sausage, eggs and bread crumbs, mix well. Form into loaf and place on greased baking sheet or 9 x 5 inch loaf pan. Bake at 350 degrees 45 to 50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with gravy. SAUCE FOR MEATLOAF: 4 minced shallots 1 tsp. minced garlic 1 tbsp. minced sweet red pepper 1 tbsp. minced green bell pepper 1 sprig fresh thyme 1 bay leaf Pinch crushed black pepper 1 c. dry white wine 1 1/2 c. veal stock 1 1/2 c. chicken stock Salt and pepper 2 tbsp. butter Saute shallots, garlic, peppers, thyme, bay leaf, and black pepper in 1 tablespoon butter until soft but not brown. Add white wine and cook over high heat until reduced to glaze. Add veal and chicken stock (or 3 cups chicken stock if veal stock is not available) and reduce by 1/2 or until sauce thickens on a spoon. Stir in remaining 1 tablespoon butter. Season with salt and pepper to taste. Strain. Makes approximately 1 1/2 cups.