Recipe: Market Street Meatloaf

MARKET STREET MEATLOAF
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins
Servings: 8 to 10

3 tablespoons unsalted butter
3/4 cup onion, finely chopped
3/4 cup scallions (white bulb and 3 inches of the green), finely chopped
1/2 cup carrots, finely chopped
1/4 cup celery, finely chopped
1/4 cup red bell pepper, minced
1/4 cup green bell pepper, minced
2 teaspoons fresh garlic, minced
Salt to taste
1 teaspoon black pepper, freshly ground
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon nutmeg, freshly grated
3 eggs, well-beaten
1/2 cup ketchup
1/2 cup half-and-half
2 pounds lean ground beef chuck
12 ounces sausage meat, country style
3/4 cup fine fresh bread crumbs, toasted

Preheat oven to 375 F.

Melt the butter in a heavy skillet and add the onion, scallions, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour.

Combine salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a mixing bowl and beat well.

Add the ketchup and half-and-half. Blend thoroughly. Add the chuck, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.

Place the mixture in an oblong baking dish, and with damp hands form an oval about 17x4 1/2x1 1/2-inches, resembling a long loaf of bread. Place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.

Place in the oven and bake for 35 to 40 minutes. Remove the baking dish from the water bath and let the meatloaf rest for 20 minutes before slicing and serving.