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Filomena Rodriguez Market St. Meatloaf

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Unsalted butter

  2. 3/4 cup 46g / 1.6oz Onions - chopped

  3. 3/4 cup 109g / 3.8oz Scallions - chopped

  4. 1/2 cup 55g / 1.9oz Carrots - chopped fine

  5. 1/4 cup 27g / 1oz Celery - chopped fine

  6. 1/4 cup 23g / 0.8oz Red bell pepper - minced

  7. 1/4 cup 23g / 0.8oz Green bell pepper - minced

  8. 2 teaspoons 10ml Garlic - minced

  9. 1 teaspoon 5ml Black pepper

  10. 1/2 teaspoon 2 1/2ml White pepper

  11. 1/4 teaspoon 1 1/3ml Cayenne pepper

  12. 1 teaspoon 5ml Cumin

  13. 1/2 teaspoon 2 1/2ml Nutmeg - grated

  14. 3 Eggs - well beaten

  15. 12 oz 340g Sausage meat

  16. 1/2 cup 118ml Half-and-half dairy cream

  17. 2 lbs 908g / 32oz Ground beef - lean

  18. 1/2 cup 118ml Ketchup

  19. 3/4 cup 109g / 3.8oz Breadcrumbs - toasted

  20. Salt to taste

Instructions Jump to Ingredients ↑

  1. Saute the onion, scallions, carrots, celery, bell peppers and garlic in butter until tender. Cool. Combine the salt, white and black pepper, cayenne pepper, cumin, nutmeg, egg and beat well.

  2. Add ketchup and half-and-half 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.

  3. Pour boiling water into large pan until halfway up the sides of the baking dish.

  4. 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.

  5. Originally from: Third Place in the Calgary Sun's Great Meatloaf Recipe Search - Calgary Sun, Monday, June 4, 1990 Filomena Rodriguez Market Street Meatloaf

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