BROWN BOTTOM MEATLOAF
This is the meatloaf everyone seeks. This version is from Pasta and Co. and I prefer it because it is crusty, drains its grease and doesn't require the standard size pan. P & C sells these in 1/5 size; a double batch divided into 10 small loaves. The original recipe is from Venice, California and a restaurant called 72 Market Street. The Silver Palate girls in their recent The New Basics call their version "Market Street Meat Loaf".
Provided by WildLightning
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium size sauté pan, melt butter and add onions, green onions, carrot, bell pepper, celery and garlic. Cook until vegetables are soft. Remove from heat and cool. Preheat oven to 375°F.
- In a large bowl, beat together eggs, catsup, half and half, the 3/4 tsp cumin, salt, black pepper, cayenne, and nutmeg. Add beef, pork sausage, and bread crumbs. Knead together by hand till smooth. Add cooled vegetable mixture and blend thoroughly.
- You can pack the mixture into a standard loaf pan, but the preference is to form the meat into a flatter loaf shape and place in an oven-proof shallow baking dish for maximum browned surface in baking. Use a dish that is at least 1" larger around than the meatloaf. That way you can easily lift the loaf out of the drippings to serve.
- Bake for 50 to 55 minutes. When the loaf(s) is done, remove from oven pan and the grease. Freezes well, baked or unbaked.
Nutrition Facts : Calories 450.8, Fat 32.1, SaturatedFat 12.1, Cholesterol 178.2, Sodium 873, Carbohydrate 10.1, Fiber 0.9, Sugar 3.7, Protein 29
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