Let's talk about meatloaf.......one of the time-honored family favorites, that everyone enjoys. Plus you get great sandwiches the next day!
But this meatloaf is a class act.
One you could serve to company and family. It is not fussy, although it does have a couple of steps, but please, don't let that stop you. We took the liberty to remove the fussy and still left it a feast. This meatloaf is the one to serve when you don't know what to serve because it is delicious and will not disappoint anyone at the table.
|72 Market Street Cafe Meatloaf|
Meatloaf from 72 Street Cafe
adapted from the famous 72 Market Street Cafe in Venice CA
Makes 2 8X4 inch loaves. One for now, and one for later (or you can share)
1/2 medium onion - diced small
1/2 sweet red pepper - diced small
2 ribs celery - diced small
1 T olive oil
2 pounds lean ground beef (you can use all beef if preferred)
1 pound lean ground pork
2 slices fresh bread
2 carrots - peeled and sliced
1 t garlic salt
1/2 t salt
1 t paprika
1 t ground cumin
1/2 t ground nutmeg
1/2 t pepper
3 eggs, beaten
1/2 c sour cream (or 1/4 c whole milk)
1/3 c ketchup
1/8 t cayenne pepper
Saute the onion, sweet red pepper and celery until soft. Do not let brown. Set aside to cool (you may do this the day before, and refrigerate until needed).
Crumble meats into a large bowl. Crumb fresh bread in food processor, add to crumbled meat. Add sliced carrots to the processor, process until finely ground, add to meat mixture. Sprinkle all seasonings over meat mixture. Add the sauteed vegetables. Next add beaten eggs, sour cream, and ketchup. Mix well using your hands.
Divide meat mixture between 2 prepared 8X4 inch loaf pans. Place both pans into a larger pan, add 1 inch of cold water to the large pan.
Mix the remaining ketchup with the cayenne pepper. Top each meatloaf with the sauce, spreading to the edges of the pan.
Preheat oven to 400 degrees. Add meat loaves and immediately turn oven temperature to 350, bake 55-60 minutes or until done in your oven. Let rest 10 minutes, pour off any excess juices. Slice and serve.
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weekend cooking @ beth fish reads
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