MEAT LOAF / 72 MARKET STREET OYSTER BAR AND GRILL, Venice, Ca
PREP Saute soft/dry 3/4 c ea minced onion/green onion, 1/2 c ea minced celery/carrot, 1/4 c ea minced red/green pepper, 2 tsp. minced garlic, 3 tb butter; cool. Add combined tsp. salt, 1/4 tsp. cayenne, tsp black pepper, 1/2 tsp wh/pepper, 1/2 /tsp ea ground cumin, nutmeg.
FINAL Now stir in 1/2 c HnH, 1/2 c catsup, 1 3/4 lbs ea lean ground beef, sweet Italian sausage, 3 beaten eggs, 3/4 c dry bread crumbs; mix well.
Form loaf on greased sheetpan or bake in 9x5" loaf pan.
Bake 350 deg 45-50 min. Let stand 10 min. Pour off fat.
Slice into desired servings. SERVE slices w/ gravy.
GRAVY Saute/soften/sweat 4 minced shallots, tsp minced garlic, tb ea minced green/red pepper, sprig fresh thyme, bay leaf, pinch black pepper, tb butter (do not brown).
Add cup wh/wine; cook/reduce to glaze on high. Add 1 1/2 ea veal/chic/stock (or use 3 c chix/stock); thicken/reduce by half. Stir in 2 tb butter, S/p. Strain out solids.
I love meatloaf...and after years of experimentation on my own, I came up with a recipe similar to the one you posted from Market Street. I love it and always make it this way now:
1-1/2 lbs ground beef (or beef/pork mixture)
1/4 diced onion
1/4 c. minced carrot
1/4 c. diced green pepper
1/4 c. diced celery
3 Tbsp. butter
1/2 c. finely ground cracker crumbs
1/2 c. parm. cheese (the dry kind in the shaker can)
1/4-1/3 c. ketchup
2 tsp. prepared mustard
2 eggs
1 tsp. prepared minced garlic or garlic powder
2 tsp. parsley flakes
1/2 tsp. chili powder
salt, pepper, and whatever other spices you might like.
Saute the veggies in butter until very soft. Set aside to cool slightly. Put all other ingredients into large bowl. Once butter has cooled enough not to “cook” anything add the entire mix (including the butter) to the rest of the ingredients. Mix thoroughly, form into loaf shape and set it into a 9x13 pan. Bake at 350. Usually takes about an 60-75 minutes, but I check with thermometer. Also add ketchup or chili sauce to top at about the 45 minute mark.
The parm cheese gives it a GREAT texture...best “filler” ever:)