72 Market Street Meat Loaf with Meat Loaf Gravy. Cyn, this is one of my favorite meat loaf recipes.
* Exported for MasterCook 4 by Living Cookbook *
72 Market Street Meat Loaf with Meat Loaf Gravy
Recipe By : 72's first chef, Leonard Schwartz
Serving Size : 6 Preparation Time: 0:00
Categories : Beef Main Dish
Sausage
Amount Measure Ingredient -- Preparation Method
1 Tbs 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 tsp minced garlic
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp nutmeg
1/2 tsp cumin
3 eggs, beaten
1/2 cup ketchup
1/2 cup half and half
1 1/2 lbs lean ground beef
1/2 lb lean ground pork sausage, with no
-- herbs or seasonings added
3 1/4 cups prepared bread crumbs
Meat Loaf GravyMeat Loaf Gravy2 Tbs (1/4 stick)butter
4 shallots, minced
1 sprig thyme
1 bay leaf
dash 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
pepper
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.
Meat Loaf Gravy (Serving size: 10)
1. In a heavy pan, melt 1 tablespoon of the butter, and sauté 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.
Comments: 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!
Recipe Author: 72's first chef, Leonard Schwartz
Recipe Source: 72 Market Street
- - - - - - - - - - - - - - - - - -
