Filomena Rodriguez Market St. Meatloaf

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
3/4 cup	46g / 1.6oz	Onions - chopped
3/4 cup	109g / 3.8oz	Scallions - chopped
1/2 cup	55g / 1.9oz	Carrots - chopped fine
1/4 cup	27g / 1oz	Celery - chopped fine
1/4 cup	23g / 0.8oz	Red bell pepper - minced
1/4 cup	23g / 0.8oz	Green bell pepper - minced
2 teaspoons	10ml	Garlic - minced
1 teaspoon	5ml	Black pepper
1/2 teaspoon	2.5ml	White pepper
1/4 teaspoon	1.3ml	Cayenne pepper
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Nutmeg - grated
3		Eggs - well beaten
12 oz	340g	Sausage meat
1/2 cup	118ml	Half-and-half dairy cream
2 lbs	908g / 32oz	Ground beef - lean
1/2 cup	118ml	Ketchup
3/4 cup	109g / 3.8oz	Breadcrumbs - toasted
		Salt to taste

Recipe Instructions

Saute the onion, scallions, carrots, celery, bell peppers and garlic in butter until tender. Cool. Combine the salt, white and black pepper, cayenne pepper, cumin, nutmeg, egg and beat well.

Add ketchup and half-and-half and blend thoroughly. Add ground beef, sausage and breadcrumbs to egg mixture, then mix in the vegetables. Place the meatloaf in a baking dish and place the dish inside a large pan.

Pour boiling water into large pan until halfway up the sides of the baking dish.

Bake at 375F for 45 to 50 minutes. Remove baking dish from water bath and let the meatloaf rest for 30 minutes before slicing and serving.

Originally from: Third Place in the Calgary Sun's Great Meatloaf Recipe Search - Calgary Sun, Monday, June 4, 1990 Filomena Rodriguez Market Street Meatloaf

Source:
Filomena Rodrequez

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