Market Street Meatloaf

This recipe is based on the one used at the Market Street Restaurant in Venice, CA.   I've tweaked it quite a bit over the years.  You can find the original on the website.  Comes out great every time!

           -  Rick Whipple


3⁄4 cup sweet yellow onion, minced
3⁄4 cup red onion, minced
1⁄2 cup celery, minced
1⁄2 cup carrot, minced
1⁄4 cup green bell pepper, minced
1⁄4 cup red bell pepper, minced
3 teaspoons minced garlic
1⁄2 cup chopped sun-dried tomatoes
1 cup chopped Portobella mushrooms
3 tablespoons unsalted butter
1 teaspoon salt
1⁄4 teaspoon ground cayenne pepper 
1 1⁄2 teaspoons ground black pepper
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground nutmeg
1⁄2 cup half-and-half
1⁄2 cup ketchup
4 eggs, beaten
1 cup dry plain breadcrumbs
2 lbs ground beef.  80/20 ground beef results in a juicier, more flavorful dish.  Lean ground beef (93/7) results in a firmer loaf, but with slightly less calories.
1 lb pork breakfast sausage
  • In a large frying pan, saute all the vegetables in butter until soft and dry. Remove excess liquid.  Chill for at least 30 minutes.
  • In a large mixing bowl, whisk all the dry ingredients, half and half, ketchup, and the beaten eggs until thoroughly mixed.
  • Add and fold in chilled vegetables and bread crumbs.
  • Mix in beef and sausage, kneading with your hands for at least 2 minutes.  
  • Place in 9" x 13" x 2" baking dish, level, and smooth to the edges.
  • Bake at 350 degrees for 1 hour or until no longer pink, about 160 degrees if you want to use a meat thermometer.