Thursday, January 24, 2008

Leonard's 72 Street Meatloaf

3/4 c. minced onion
3/4 c. minced green onion
1/2 c. minced celery
1/2 c. minced carrot
1/4 c. minced green pepper
1/4 c. minced sweet red pepper
2 tsp. minced garlic
3 tbsp. butter
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 c. half and half
1/2 c. catsup
1 3/4 lbs. lean ground beef
3/4 lb. sweet Italian sausage
3 eggs, beaten
3/4 c. dry bread crumbs
Sauce (below)

Saute onion, green onion, celery, carrot, green pepper, red pepper, and garlic in butter until vegetables are soft and liquid is absorbed. Cool and reserve.
Combine salt, cayenne, black pepper, white pepper, cumin, and nutmeg and add to vegetable mixture. Stir in half and half, catsup, beef, sweet Italian sausage, eggs and bread crumbs, mix well.

Form into loaf and place on greased baking sheet or 9 x 5 inch loaf pan. Bake at 350 degrees 45 to 50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with gravy. Makes 6 to 8 servings.


4 minced shallots
1 tsp. minced garlic
1 tbsp. minced sweet red pepper
1 tbsp. minced green bell pepper
1 sprig fresh thyme
1 bay leaf
Pinch crushed black pepper
1 c. dry white wine
1 1/2 c. veal stock
1 1/2 c. chicken stock
Salt and pepper
2 tbsp. butter

Saute shallots, garlic, peppers, thyme, bay leaf, and black pepper in 1 tablespoon butter until soft but not brown. Add white wine and cook over high heat until reduced to glaze. Add veal and chicken stock (or 3 cups chicken stock if veal stock is not available) and reduce by 1/2 or until sauce thickens on a spoon. Stir in remaining 1 tablespoon butter. Season with salt and pepper to taste. Strain. Makes approximately 1 1/2 cups.

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