Filomena Rodriguez Market St. Meatloaf
Yield
8 servingsPrep
20 minCook
50 minReady
100 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| ¾ | cup |
onions
chopped |
|
| ¾ | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
carrots
chopped fine |
|
| ¼ | cup |
celery
chopped fine |
|
| ¼ | cup |
sweet red bell peppers
minced |
|
| ¼ | cup |
green bell peppers
minced |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
white pepper
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
nutmeg
grated |
|
| 3 | large |
eggs
well beaten |
|
| 12 | ounces |
sausage meat
|
* |
| ½ | cup |
light cream (half&half)
|
|
| 2 | pounds |
ground beef, lean
|
|
| ½ | cup |
ketchup
|
|
| ¾ | cup |
bread crumbs
toasted |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 177 | ml |
onions
chopped |
|
| 177 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
carrots
chopped fine |
|
| 59 | ml |
celery
chopped fine |
|
| 59 | ml |
sweet red bell peppers
minced |
|
| 59 | ml |
green bell peppers
minced |
|
| 1E+1 | ml |
garlic
minced |
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
white pepper
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
nutmeg
grated |
|
| 3 | large |
eggs
well beaten |
|
| 346.8 | ml/g |
sausage meat
|
* |
| 118 | ml |
light cream (half&half)
|
|
| 907.2 | g |
ground beef, lean
|
|
| 118 | ml |
ketchup
|
|
| 177 | ml |
bread crumbs
toasted |
|
| 1 | x |
salt
to taste |
*
|
Directions
Sauté the onion, scallions, carrots, celery, bell peppers and garlic in butter until tender.
Cool.
Combine the salt, white and black pepper, cayene pepper, cumin, nutmeg, egg and beat well.
Add ketchup and half-and-half and blend thoroughly.
Add ground beef, sausage and breadcrumbs to egg mixture, then mix in the vegetables.
Place the meatloaf in a baking dish and place the dish inside a large pan.
Pour boiling water into large pan until halfway up the sides of the baking dish.
Bake at 375℉ (190℃) F for 45 to 50 minutes.
Remove baking dish from water bath and let the meatloaf rest for 30 minutes before slicing and serving.
