Name: 72 Market Street Meatloaf
Ingredients: 1 Meatloaf:; 3/4 c Onion, minced; 3/4 c Green onion, minced; 1/2 c Celery, minced; 1/2 c Carrot, minced; 1/4 c Green pepper, minced; 1/4 c Red pepper, minced; 2 ts Garlic, minced; 3 tb Butter; 1 ts Salt; 1/4 ts Cayenne or red pepper; 1 ts Black pepper; 1/2 ts White pepper; 1/2 ts Cumin, ground; 1/2 ts Nutmeg, ground; 1/2 c Half-n-half; 1/2 c Catsup; 1 1/2 lb Ground chuck or round; 1/2 lb Ground pork, lean; 3 Eggs, beaten; 3/4 c Dry bread crumbs; 4 Shallots, chopped; 1 Sprig thyme; 1 Bay leaf

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Meatloaf	8	Servings

INGREDIENTS

1		Meatloaf:
3/4	c	Onion, minced
3/4	c	Green onion, minced
1/2	c	Celery, minced
1/2	c	Carrot, minced
1/4	c	Green pepper, minced
1/4	c	Red pepper, minced
2	ts	Garlic, minced
3	tb	Butter
1	ts	Salt
1/4	ts	Cayenne or red pepper
1	ts	Black pepper
1/2	ts	White pepper
1/2	ts	Cumin, ground
1/2	ts	Nutmeg, ground
1/2	c	Half-n-half
1/2	c	Catsup
1 1/2	lb	Ground chuck or round
1/2	lb	Ground pork, lean
3		Eggs, beaten
3/4	c	Dry bread crumbs
	4	Shallots, chopped
	1	Sprig thyme
	1	Bay leaf

INSTRUCTIONS

Sauce:
2 T  Butter
:          Dash crushed red pepper
1 c  Dry white wine (applejuice)
1 c  Veal or beef stock
1 c  Chicken stock
:          Salt and pepper to taste
Saute onion, green onion, celery, carrot, green and red peppers and
garlic in butter until vegetables are soft and liquid is evaporated.
Set aside to cool.  Combine salt, cayenne, black and white pepper,
cumin, and nutmeg and add to the vegetable mixture. Stir in
half-n-half, catsup, beef, pork, and bread crumbs.  Mix well. Form
into a loaf and place on a greased baking sheet or in a 9 x 5 inch
loaf pan. Bake at 350-degrees 45-50 minutes. Let stand 10 minutes
before slicing. Pour off excess fat. Slice and serve with sauce.
For sauce: Saute shallots in 1 T. butter with thyme, bay leaf, and
black pepper. Add wine (or slightly less applejuice if you prefer not
to cook with wine), and stocks. Season to taste with salt and pepper.
Simmer until reduced by half and sauce thickens slightly. Stir in the
remaining butter until melted.
Note:  I sub olive oil for the butter in both the meatloaf and sauce
for a lower fat version.  The final butter added to the sauce is a
trick to add a nice sheen to the sauce; I omit this step.
Posted to MM-Recipes Digest V4 #6 by "Kendig - von Fehrn"
<TikalMe@PowerOnline.net> on Feb 5, 1999

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