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72 Market Street Meatloaf
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Brief Description
Meatloaf of Italian sausage and lean ground beef with onion, peppers, celery, carrot and seasonings, topped with creamy gravy.
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Main Ingredient
ground beef
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Category: Beef
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
Dave Burn - adapted from Chef Leonard Schwartz of 72 Market Street in Venice, CA
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Tags:
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Notes:
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Posted By: PlantingSeeds
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Posted On: Sep 19, 2021
Number of Servings:
Ingredients:
- 3/4 cups - minced sweet onion
- 3/4 cups - minced green onion
- 1/2 cups - minced celery
- 1/2 cups - minced carrot
- 1/4 cups - minced green pepper
- 1/4 cups - minced sweet red pepper
- 2 teaspoons - minced garlic
- 3 tablespoons - butter
- 1 teaspoons - sea salt
- 1/4 teaspoons - cayenne pepper
- 1 1/2 teaspoons - freshly ground black pepper
- 1/2 teaspoons - ground cumin
- 1/2 teaspoons - ground nutmeg
- 1/2 cups - half-and-half cream
- 1/2 cups - catsup
- 1 3/4 pounds - lean ground beef
- 3/4 pounds - sweet Italian sausage casing removed
- 3 - eggs beaten
- 3/4 cups - dry panko bread crumbs
- 4 - minced shallots
- 1 teaspoons - minced garlic
- 1 tablespoons - minced sweet red pepper
- 1 tablespoons - minced green bell pepper
- 1 sprigs - fresh thyme
- 1 - bay leaf
- 1 pinchs - crushed black pepper
- 1 cups - dry white wine
- 3 cups - chicken stock
- - salt and pepper
- 2 tablespoons - butter
Directions:
Meatloaf:
Sauté sweet 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, and 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. (Meanwhile, make gravy/sauce.)
Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with gravy/sauce.
Gravy / Sauce:
Sauté 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 chicken stock 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.
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