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Ingredients
3 tablespoons butter
¾ cup finely chopped onions
¾ cup finely chopped green onions or scallions
½ cup finely chopped carrots
¼ cup finely chopped celery
¼ cup finely minced sweet red pepper
¼ cup finely minced sweet green pepper
2 teaspoons finely minced garlic
Salt to taste, if desired
1 teaspoon freshly ground pepper
¼ teaspoon cayenne pepper
½ teaspoon white pepper
1 teaspoon ground cumin
½ teaspoon freshly grated nutmeg
3 eggs, well beaten
½ cup bottled ketchup
½ cup half-and-half
2 pounds lean ground chuck
¾ pound sausage in bulk (do not use fennel-flavored Italian sausage)
¾ cup fine, fresh, toasted bread crumbs
Nutritional analysis per serving (8 to 12 servings)
13 grams carbs; 144 milligrams cholesterol; 382 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 24 grams fat; 1 gram trans fat; 1 gram fiber; 514 milligrams sodium; 27 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Heat the butter in a heavy kettle and add the onions, green onions or scallions, carrots, celery, red and green peppers and garlic. Cook, stirring often, about 10 minutes, or until all the moisture from the vegetables has evaporated. Let stand until cool. Refrigerate until chilled.
- Step 3
In a mixing bowl, combine the salt, black pepper, cayenne, white pepper, cumin, nutmeg and eggs. Beat well and add the ketchup and half-and-half. Blend thoroughly.
- Step 4
Add the chuck, sausage and bread crumbs.
- Step 5
Add the chilled ingredients and mix thoroughly with the hands. Knead for a considerable period of time.
- Step 6
Select a baking dish that will fit neatly and compactly inside a slightly larger baking dish. Pour boiling water into the larger pan and bring the water to the boil.
- Step 7
To shape the meat loaf, dampen the fingers and palms of the hands. Put the meat mixture into the smaller pan and shape it into an oval-shaped loaf resembling a long loaf of bread and measuring approximately 17 by 4 ½ by 1 ½ inches.
- Step 8
Set the smaller pan inside the larger pan over the boiling water. Place in the oven and bake 35 to 40 minutes. Remove from the water bath. Let the meat loaf rest outside the oven for 20 minutes before slicing and serving. Serve sliced.
Private Notes
Comments
This is my go-to meatloaf recipe.The recipe that I tore from the NYT Magazine so many years ago is stained and shredded. I just bake it on a rimmed baking sheet lined with parchment. The vegetables make the dish. This meatloaf is excellent hot and cold. With a slather of mustard it makes an juicy, tasty sandwich.
This could become our go-to meat loaf recipe, yet there are so many other options for meat loaf, one shouldn't be too limiting. Nevertheless, we've rarely had a meat loaf as juicy and flavorful.
Been making this meatloaf recipe for years. An excellent standard that can be modified easily for what is in your pantry. The mirepoix (vegetable mix) is key to building flavors, however I have made this with many different veggies and it has always been excellent.
I’m a New York Times Food devotee. Rarely do I find a dish I dislike but this one for me ( and my wife who likes anything if someone else cooks it) is terrible. The consistency m, texture and flavors are all off. And why the water bath? When I saw Claiborne and Franey’s name I jumped right in. I’m suspecting these guys threw their entire pantry in laughing all the while.
Very flavorful meatloaf. I used the waterbath method this time. The meatloaf was more like a steamed dish. Very soft and fell apart easily when cutting and plating. I didn't like the texture. Also, no browning or crisping of the loaf. I'll use the recipe next time without "steaming" it.
This is the original Market Street Meatloaf. Do not change a single thing.