Recipe(tried): Can't Get Enough of Meat Loaf!! - 72 Market Street Meat Loaf with Meat Loaf Gravy, Glazed Lemon Sour Cream Pound Cake

Hi Everyone!

Seems like we just had meat loaf a while back, I believe I made Cottage Meat Loaf which is awfully good.

Yesterday while at the grocer's I saw a beautifully packaged container of ground chuck and pork. It was a full 2 pounds and right away I knew I wanted to make meat loaf. There is nothing as versatile as a meat loaf, as you all well know, on the next day you can have great sandwiches! The recipe I am going to use is the 72nd Street Market Meat Loaf which is AWESOME. I have made it before and everyone loves it!!! I am going to serve this with baked sweet potatoes and green beans for me and mashed 'taters and peas for DH. For dessert, sliced strawberries and cream!!

I am also including a recipe for a Lemon Glazed Sour Cream Pound Cake that I promised a neighbor of ours. He is such a swell fellow and he and his wife are very kind to me. It's a great pound cake with milk or coffee!!!

Here are the recipes:

72 Market Street Meat Loaf with Meat Loaf Gravy
Reprinted with permission from 72 Market St.
Copyright January 1998 by Roland Gibert, Ten Speed Press, P.O. Box 7123 Berkeley

This recipe by 72's first chef, Leonard Schwartz, remains the restaurant's most popular dish. After you try it we are certain it will become one of your favorites at home as well. It's also great for sandwiches too!

1 tablespoon butter
3/4 cup minced green onion
3/4 cup minced white onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 eggs, beaten
1/2 cup ketchup
1/2 cup half and half
1 1/2 pounds lean ground beef
1/2 pound lean ground pork sausage, with no herbs or seasonings added
3 /4 cup prepared bread crumbs
Meat Loaf Gravy (recipe follows)
1. Preheat the oven to 350 degrees F.

2. Heat the butter in a heavy skillet and add the green onion, white onion, carrots, celery, red bell pepper, green bell pepper, and garlic. Cook, stirring often, for 10 minutes, or until the moisture has evaporated. Cool.

3. In a large mixing bowl, combine the salt, pepper, cayenne pepper, nutmeg, cumin, and eggs and mix well. Add the ketchup and half and half. Blend thoroughly.

4. Add the ground beef, ground pork, bread crumbs, and the vegetable mixture. It might be easier to mix this with your hands.

5. Grease a loaf pan and add the meat mixture, pressing it into the corners. Put the loaf pan in a larger pan filled 1-inch-high with boiling water. Cook at 350 degrees F for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with Meat Loaf Gravy.

Serving Size: 6

Meat Loaf Gravy

2 tablespoons butter
4 shallots, minced
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 cup chopped red bell peppers
1/4 cup chopped yellow bell peppers
1 cup dry white wine
1 cup veal or beef stock
1 cup chicken stock
2 Roma tomatoes, peeled, seeded, and diced
Salt and pepper
1. In a heavy pan, melt 1 tablespoon of the butter, and saut the shallots, thyme, bay leaf, peppercorns, and red and yellow bell peppers over medium-high heat for 3 minutes.

2. Add the wine and simmer over high heat until reduced by three-fourths, to make a glaze.

3. Add the beef stock and chicken stock, and simmer, uncovered, over high heat until reduced by one-fourth.

4. Add the tomatoes and bring to a slow simmer. Cook, covered, for 20 minutes.

5. Stir in the remaining 1 tablespoon of butter and season with salt and pepper to taste.

6. Strain, discarding bay leaf and thyme before serving.

Serving Size: 10

72 Market St. Dishes It Out!

Glazed Lemon Sour Cream Pound Cake

3 c. sugar
3 c. flour
1/4 t. salt
1/4 t. baking soda
1 c. butter, softened
8 oz. sour cream
2 T. lemon juice
1 t. lemon rind
6 large eggs
1 t. vanilla extract

Place all ingredients in a the bowl of a heavy duty mixer, beat at low for 1 minute. Scrape down sides and beat at medium for 3 minutes. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 1/2 hours. Cool cake on a wire rack for 10 minutes. Remove from pan and cool completely. Drizzle all over with glaze.

Lemon Glaze:
1 c. powdered sugar
2 T. lemon juice
1/2 t. vanilla extract
1 t. grated lemon rind

Stir together the sugar, lemon juice and extract with a whisk til nice and smooth. Add lemon rind and blend well.