Meatloaf Recipe
Servings: 8 servings
Ingredients
- 3 tablespoons butter unsalted
- ¾ cup onion finely chopped
- ¾ cup scallions finely chopped
- ½ cup carrots finely chopped
- ¼ cup celery finely chopped
- ¼ cup red bell pepper minced
- ¼ cup green bell pepper minced
- 2 teaspoons garlic minced
- salt to taste
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- 3 eggs well beaten
- ½ cup ketchup
- ½ cup half-and-half
- 2 pounds lean ground beef chuck
- 12 ounces sausage meat not fennel-flavored Italian sausage
- ¾ cup fine fresh bread crumbs toasted
Instructions
- Preheat oven to 375° F.
- Melt the butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, about 1 hour.
- Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly.
- Add the ground beef, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.
- With damp hands to keep the mixture from sticking, form the mixture into an oval approximately 17 x 4 ½ x 1 ½ inches.
- Place the meat in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.
- Place the pan in the oven and bake for 35 to 40 minutes.
- Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving.