72 Market Street Meatloaf Recipes

72 MARKET STREET MEATLOAF

72 Market Street Meatloaf image

not set

Provided by BigOven Cooks

Categories Main Dish

Time 45m

Yield 8

Number Of Ingredients 21

Ingredients

1 ts Salt
3/4 c Onion minced
1/2 c Carrot minced
1 1/2 lb Ground chuck or round
3/4 c Dry bread crumbs
1/4 ts Cayenne or red pepper
1/2 c Half-n-half
1/2 lb Ground pork lean
1/2 ts Nutmeg ground
1 Meatloaf
1/2 c Catsup
1 ts Black pepper
3/4 c Green onion minced
1/2 ts Cumin ground
3 tb Butter
1/2 c Celery minced
2 ts Garlic minced
3 Eggs beaten
1/4 c Green pepper minced
1/4 c Red pepper minced
1/2 ts White pepper

Steps:

Sauce: 4 Shallots, chopped 2 T Butter 1 Sprig thyme 1 Bay leaf : Dash crushed red pepper 1 c Dry white wine (applejuice) 1 c Veal or beef stock 1 c Chicken stock : Salt and pepper to taste Saute onion, green onion, celery, carrot, green and red peppers and garlic in butter until vegetables are soft and liquid is evaporated. Set aside to cool. Combine salt, cayenne, black and white pepper, cumin, and nutmeg and add to the vegetable mixture. Stir in half-n-half, catsup, beef, pork, and bread crumbs. Mix well. Form into a loaf and place on a greased baking sheet or in a 9 x 5 inch loaf pan. Bake at 350-degrees 45-50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with sauce. For sauce: Saute shallots in 1 T. butter with thyme, bay leaf, and black pepper. Add wine (or slightly less applejuice if you prefer not to cook with wine), and stocks. Season to taste with salt and pepper. Simmer until reduced by half and sauce thickens slightly. Stir in the remaining butter until melted. Note: I sub olive oil for the butter in both the meatloaf and sauce for a lower fat version. The final butter added to the sauce is a trick to add a nice sheen to the sauce; I omit this step. Posted to MM-Recipes Digest V4 #6 by "Kendig - von Fehrn" on Feb 5, 1999

Nutrition Facts : Calories 530 calories, Fat 31.9590221313437 g, Carbohydrate 28.8063828125 g, Cholesterol 480.9232502 mg, Fiber 1.80043438003957 g, Protein 33.369423033 g, SaturatedFat 12.9852792974687 g, ServingSize 1 1 Serving (321g), Sodium 1067.152772725 mg, Sugar 27.0059484324604 g, TransFat 4.25078933403124 g

LEONARD'S 72 MARKET STREET MEAT LOAF

LEONARD'S 72 MARKET STREET MEAT LOAF image

Yield 6-8 servings

Number Of Ingredients 21

Ingredients

3/4 c. minced onion
3/4 c. minced green onion
1/2 c. minced celery
1/2 c. minced carrot
1/4 c. minced green pepper
1/4 c. minced sweet red pepper
2 tsp. minced garlic
3 tbsp. butter
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 c. half and half
1/2 c. catsup
1 3/4 lbs. lean ground beef
3/4 lb. sweet Italian sausage
3 eggs, beaten
3/4 c. dry bread crumbs
Sauce (below)

Steps:

Saute onion, green onion, celery, carrot, green pepper, red pepper, and garlic in butter until vegetables are soft and liquid is absorbed. Cool and reserve. Combine salt, cayenne, black pepper, white pepper, cumin, and nutmeg and add to vegetable mixture. Stir in half and half, catsup, beef, sweet Italian sausage, eggs and bread crumbs, mix well. Form into loaf and place on greased baking sheet or 9 x 5 inch loaf pan. Bake at 350 degrees 45 to 50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with gravy. SAUCE FOR MEATLOAF: 4 minced shallots 1 tsp. minced garlic 1 tbsp. minced sweet red pepper 1 tbsp. minced green bell pepper 1 sprig fresh thyme 1 bay leaf Pinch crushed black pepper 1 c. dry white wine 1 1/2 c. veal stock 1 1/2 c. chicken stock Salt and pepper 2 tbsp. butter Saute shallots, garlic, peppers, thyme, bay leaf, and black pepper in 1 tablespoon butter until soft but not brown. Add white wine and cook over high heat until reduced to glaze. Add veal and chicken stock (or 3 cups chicken stock if veal stock is not available) and reduce by 1/2 or until sauce thickens on a spoon. Stir in remaining 1 tablespoon butter. Season with salt and pepper to taste. Strain. Makes approximately 1 1/2 cups.

72 MARKET STREET KICK-ASS CHILI

72 Market Street Kick-Ass Chili image

If you like your chili with a kick, this meaty, spicy one has it. The recipe calls for "chili-grind" meat, a cut you can ask your butcher to grind. The restaurant uses Bass ale but feel free to use any ale you like. This is the chili that I make for pot-lucks, in part because it is requested, but also I can be pretty sure it will be consumed before the party is over. The recipe was developed by chef Leonard Schwartz at the 72 Market Street Restaurant in the Venice community of Los Angeles, California. The restaurant is no longer there but many of their recipes live on in print. For example, you can find the restaurant's meat loaf recipe in the New Basics Cookbook by Rosso and Lukins. This chili recipe was published in the Los Angeles Times.

Provided by lynnski LA

Categories Meat

Time 2h

Yield 5 serving(s)

Number Of Ingredients 18

Ingredients

1/4 lb bacon, diced
3 lbs beef stew meat, chili grind
1 1/2 lbs pork butt, chili grind
2 tablespoons peanut oil
1 2/3 cups white onions, chopped
2 jalapenos, diced
1 3/4 teaspoons oregano
1 teaspoon cumin
2 1/2 tablespoons fresh chili peppers, minced, such as New Mexico serranos or 2 1/2 tablespoons california green chilies
2 1/2 tablespoons ground pastilla chilies
1 1/4 tablespoons cayenne
1 1/2 tablespoons garlic, chopped
salt (to taste)
1 (16 ounce) can tomato paste
1 lb plum tomato, diced
6 tablespoons water
1 1/4 cups ale
3/4 tablespoon lemon juice

Steps:

Cook bacon in a skillet until crisp; strain and reserve drippings for another use, set bacon aside.
Saute beef and pork in a hot skillet with peanut oil until brown; add onions and jalapenos, cook until onions are tender.
Add oregano, cumin, New Mexico and pastilla chiles, cayenne, garlic and salt to taste; stir then add tomato puree, tomatoes, water and ale.
Bring to a boil, then reduce heat to a simmer, simmer until the meat is tender, about one hour.
Add bacon and sprinkle with lemon juice just before serving.

Nutrition Facts : Calories 1547.2, Fat 108, SaturatedFat 39.8, Cholesterol 388.5, Sodium 1179.6, Carbohydrate 31.4, Fiber 6.7, Sugar 16.5, Protein 106.6

MARKET STREET MEATLOAF

Market Street Meatloaf image

I know, I know....not another meatloaf recipe. I thought the same thing until I made this one. OMG, it was so delicious and well worth the extra work. This raises meatloaf to a whole new level. Serve with roasted garlic mashed potatoes. Mmmmmm. Comfort food at its finest!

Provided by ugogirl

Categories Meat

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

3/4 cup onion, minced
3/4 cup scallion, 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
2 teaspoons minced garlic
3 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon nutmeg
1/2 cup half-and-half
1/2 cup ketchup
3 eggs, beaten
3/4 cup dry breadcrumbs
1 3/4 lbs lean ground beef
3/4 lb sweet Italian sausage, casings removed

Steps:

In a large frying pan, saute all the vegetables in butter until soft and dry.
Put mixture in a large mixing bowl. Add all the dry ingredients, half and half, ketchup, eggs and breadcrumbs.
Mix in beef and sausage, mixing well.
With wet hands form into a long narrow loaf. Place in 9x13 inch baking dish.
Bake at 350 degrees for 1 hour or until no longer pink.

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