Recipe - 72 Market Street Meatloaf

1 Meatloaf:
Three fourths cup Onion, minced
Three fourths cup Green onion, minced
One half cup Celery, minced
One half cup Carrot, minced
One fourth cup Green pepper, minced
One fourth cup Red pepper, minced
2 teaspoon Garlic, minced
3 tablespoon Butter
1 teaspoon Salt
One fourth teaspoon Cayenne or red pepper
1 teaspoon Black pepper
One half teaspoon White pepper
One half teaspoon Cumin, ground
One half teaspoon Nutmeg, ground
One half cup Halfnhalf
One half cup Catsup
1 One half pound Ground chuck or round
One half pound Ground pork, lean
3 Eggs, beaten
Three fourths cup Dry bread crumbs

Sauce:
4 Shallots, chopped
2 T Butter
1 Sprig thyme
1 Bay leaf
: Dash crushed red pepper
1 cup Dry white wine (applejuice)
1 cup Veal or beef stock
1 cup 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
halfnhalf, 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 350degrees 4550 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 MMRecipes Digest V4 #6 by "Kendig von Fehrn"
TikalMe@PowerOnline.net on Feb 5, 1999