Prep 35 mins
Cook 55 mins
This is the meatloaf everyone seeks. This version is from Pasta and Co. and I prefer it because it is crusty, drains its grease and doesn’t require the standard size pan. P & C sells these in 1/5 size; a double batch divided into 10 small loaves. The original recipe is from Venice, California and a restaurant called 72 Market Street. The Silver Palate girls in their recent The New Basics call their version "Market Street Meat Loaf".
- 2 teaspoons butter
- 1⁄3 cup onion, diced
- 1⁄3 cup green onion, diced
- 1⁄4 cup carrot, diced
- 3 tablespoons green bell peppers, diced
- 2 tablespoons celery, diced
- 2 medium garlic cloves, through a press
- 2 eggs, well beaten
- 1⁄4 cup catsup
- 1⁄4 cup half-and-half
- 3⁄4 teaspoon ground cumin
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄8 teaspoon ground nutmeg
- 1 1⁄4 lbs ground beef
- 2⁄3 lb pork sausage (not italian)
- 1⁄3 cup breadcrumbs
- In a medium size sauté pan, melt butter and add onions, green onions, carrot, bell pepper, celery and garlic. Cook until vegetables are soft. Remove from heat and cool. Preheat oven to 375°F.
- In a large bowl, beat together eggs, catsup, half and half, the 3/4 tsp cumin, salt, black pepper, cayenne, and nutmeg. Add beef, pork sausage, and bread crumbs. Knead together by hand till smooth. Add cooled vegetable mixture and blend thoroughly.
- You can pack the mixture into a standard loaf pan, but the preference is to form the meat into a flatter loaf shape and place in an oven-proof shallow baking dish for maximum browned surface in baking. Use a dish that is at least 1” larger around than the meatloaf. That way you can easily lift the loaf out of the drippings to serve.
- Bake for 50 to 55 minutes. When the loaf(s) is done, remove from oven pan and the grease. Freezes well, baked or unbaked.