Recipe - Filomena Rodriguez Market St Meatloaf

3 tablespoon Unsalted butter
Three fourths cup Onions chopped
Three fourths cup Scallions chopped
One half cup Carrots chopped fine
One fourth cup Celery chopped fine
One fourth cup Red bell pepper minced
One fourth cup Green bell pepper minced
2 teaspoon Garlic minced
1 teaspoon Black pepper
One half teaspoon White pepper
One fourth teaspoon Cayenne pepper
1 teaspoon Cumin
One half teaspoon Nutmeg grated
3 Eggs well beaten
12 ounce Sausage meat
One half cup Halfandhalf dairy cream
2 pound Ground beef lean
One half cup Ketchup
Three fourths cup Breadcrumbs toasted
Salt to taste

Contributed to the echo by: Fred Towner Originally from: Filomena Rodrequez
~ Third Place in the Calgary Sun's Great Meatloaf Recipe Search Calgary
Sun, Monday, June 4, 1990 Filomena Rodriguez Market Street Meatloaf 3rd
Saute the onion, scallions, carrots, celery, bell peppers and garlic in
butter until tender. Cool. Combine the salt, white and black pepper,
cayyene pepper, cumin, nutmeg, egg and beat well. Add ketchup and
halfandhalf 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.

This contains 810 portions.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini