Leonard's 72 Market Street Meat Loaf - Recipe

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LEONARD'S 72 MARKET STREET MEAT
LOAF

3/4 c. minced onion
3/4 c. minced green onion
1/2 c. minced celery
1/2 c. minced carrot
1/4 c. minced green pepper
1/4 c. minced sweet red pepper
2 tsp. minced garlic
3 tbsp. butter
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 c. half and half
1/2 c. catsup
1 3/4 lbs. lean ground beef
3/4 lb. sweet Italian sausage
3 eggs, beaten
3/4 c. dry bread crumbs
Sauce (below)

Saute onion, green onion, celery, carrot, green pepper, red pepper, and garlic in butter until vegetables are soft and liquid is absorbed. Cool and reserve.

Combine salt, cayenne, black pepper, white pepper, cumin, and nutmeg and add to vegetable mixture. Stir in half and half, catsup, beef, sweet Italian sausage, eggs and bread crumbs, mix well.

Form into loaf and place on greased baking sheet or 9 x 5 inch loaf pan. Bake at 350 degrees 45 to 50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with gravy. Makes 6 to 8 servings.

SAUCE FOR MEATLOAF:

4 minced shallots
1 tsp. minced garlic
1 tbsp. minced sweet red pepper
1 tbsp. minced green bell pepper
1 sprig fresh thyme
1 bay leaf
Pinch crushed black pepper
1 c. dry white wine
1 1/2 c. veal stock
1 1/2 c. chicken stock
Salt and pepper
2 tbsp. butter

Saute shallots, garlic, peppers, thyme, bay leaf, and black pepper in 1 tablespoon butter until soft but not brown. Add white wine and cook over high heat until reduced to glaze. Add veal and chicken stock (or 3 cups chicken stock if veal stock is not available) and reduce by 1/2 or until sauce thickens on a spoon. Stir in remaining 1 tablespoon butter. Season with salt and pepper to taste. Strain. Makes approximately 1 1/2 cups.

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recipe reviews
Leonard's 72 Market Street Meat Loaf

· Oct 25 · #9159

Bridgett says:

This is by far the best meatloaf recipe ever!! My husband asks for it all the time. I would suggest it to anyone! It takes a long time to prep but the end result is fantastic!

· Oct 23 · #111769

Cindy (Pennsylvania) says:

I use ground lamb and hot sausage (omitting the black, white & cayenne pepper spices). It is my go to recipe for stuffed cabbage and peppers. Because it is a lot of work I make 3 times the amount and freeze it in 1 lb. portions.

· Dec 19 · #149963

Goodhomecooking (California) says:

I have made this meatloaf several times and it is perfect. I don't serve it with the gravy because it's impossible to get veal stock, at least it is in California, and I'm not sure if beef stock would yield the same result. Gonna try it one day tho. Instead of the gravy, I make your basic catsup, brown sugar, nutmeg and mustard topping and let it cook on top for the last half hour. I don't eat white bread, so I substitute well toasted wheat bread. I also mince up some mixed herbs from my garden and toss that in. Superb.

· Apr 28 · #155066

Ryan (California) says:

This has been my go to recipe for years. I save time on prep by putting the vegetables in a food processor and pulsing it to a mince. Wouldn't change a thing abut it.

· Mar 1 · #189718

Anuhea (Hawaii) says:

The only meat loaf recipe I'll ever use. Simply the best 😊️

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