Frank's Recipes! Meatloaf 72 Market Street

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Meatloaf 72 Market Street

3/4 cup minced onion
3/4 cup minced green onion
1/2 cup minced celery
1/2 cup minced carrot
1/4 cup minced green bell pepper
1/4 cup minced red bell pepper
2 teaspoons minced garlic
3 Tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/2 cup half and half
1/2 cup catsup
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
3 eggs, beaten
3/4 cup dry bread crumbs

GRAVY
4 shallots, minced
2 Tablespoons butter
1 sprig thyme
1 bay leaf
Dash crushed black pepper
1 cup dry white wine
1 cup veal or beef stock
1 cup chicken stock
Salt, pepper

Sauté onion, green onion, celery, carrot, red and green bell peppers and garlic in 3 tablespoons butter until vegetables are soft. Remove from skillet to large bowl. Add 1 teaspoon salt, 1 teaspoon black pepper, white pepper, cumin, nutmeg and cayenne to vegetable mixture. Stir in half and half, catsup, beef, pork, eggs and bread crumbs. Mix well. Form into loaf and place in greased baking dish. Bake at 350F 45 to 50 minutes.

To make gravy, sauté shallots in 1 tablespoon butter with thyme, bay leaf and cracked black pepper. Add white wine and simmer over high heat until reduced to glaze. Add veal stock and chicken stock and simmer over high heat until sauce is reduced by one-third to one-half. Stir in remaining 1 tablespoon butter and salt and pepper to taste until butter melts. Discard thyme sprig and bay leaf. Let loaf stand 10 minute before slicing. Pour off excess fat. Slice and serve with gravy.

Makes 6 to 8 servings