Market Street Meat Loaf

Serves 8

be on notice that it’s not a recipe for a last-minute dinner: The vegetables need to chill an hour or two after they’re sautéed, and it’s at least another 90 minutes after that before the meatloaf’s ready for the table. It’s worth the time, though, and the leftovers are even better

ingredients

3 tablespoons unsalted butter
3/4 cup finely chopped onion
3/4 cup finely chopped scallions (white bulbs and 3 inches green)
1/2 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 teaspoons minced garlic
3 large eggs, well beaten
1/2 cup ketchup
1/2 cup half-and-half
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper salt and freshly ground black pepper to taste
2 pounds lean ground beef chuck
12 ounces ground sweet Italian sausage meat
3/4 cup fine fresh toasted bread crumbs (note: I have to admit, I used boxed crumbs)

directions

1
- Melt the butter in a heavy skillet over medium-low heat, and add the onions, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set the mixture aside to cool; then refrigerate, covered, 1 to 2 hours.
2
- Beat the eggs, ketchup, half-and-half, cumin, nutmeg, cayenne, and salt and black pepper together in a mixing bowl. Add the ground beef, sausage, and bread crumbs. Then add the chilled vegetables and knead with your hands until well mixed, 5 minutes.
3
- Preheat oven to 350 degrees.
4
- Form the mixture into a loaf shape, approximately 12 inches long, 5 inches wide, and 2.5 inches high, on a rimmed baking sheet. Bake until the loaf is cooked through (160 degrees on an instant-read thermometer), about 1 hour. Let the meat loaf rest for 20 minutes before slicing it.