72 Market Street Meatloaf - BigOven 153548
72 Market Street Meatloaf

72 Market Street Meatloaf

Ready in 1 hour
5 review(s) averaging 4.8. 75% would make again

Top-ranked recipe named "72 Market Street Meatloaf"

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Try this 72 Market Street Meatloaf recipe, or contribute your own. "Bread Crumb" and "Celery" are two tags used to describe 72 Market Street Meatloaf.

"This was an above average Meatloaf, will definitely be in my list of Meatloaf recipes! My time was estimated, I didn't really pay attention to how long it took to make."

- bsarte

Ingredients

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

Original recipe makes 8

Servings  

Preparation

Sauce: 4 Shallots, chopped 2 T Butter 1 Sprig thyme 1 Bay leaf : 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" on Feb 5, 1999

Calories Per Serving: 530 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Used to go to 72 Market Street for this meatloaf. $15 in 1985. Would listen to owner Dudley Moore play the piano.
davepriebe 9 months ago
Great meatloaf. It's a must try.
mwillner 2 years ago
This was an above average Meatloaf, will definitely be in my list of Meatloaf recipes! My time was estimated, I didn't really pay attention to how long it took to make.
bsarte 5 years ago
recipe is confusing as written
wjmanh 7 years ago
Outstanding!! Takes some time to prepare, but well worth the effort
dixichiq 9 years ago
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