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MARKET STREET MEATLOAF (CLONE)

3 tbsp. unsalted butter
3/4 c. onion, finely chopped
3/4 c. scallions, finely chopped (green onions), white bulb & 3 inches green
1/2 c. carrots, finely chopped
1/4 c. celery, finely chopped
1/4 c. red bell pepper, minced
1/4 c. green bell pepper, minced
2 tsp. garlic, minced
Salt to taste
1 tsp. freshly ground black pepper
1/2 tsp. ground white pepper
1/4 tsp. cayenne pepper
1 tsp. ground cumin
1/2 tsp. freshly grated nutmeg
3 eggs, well beaten
1/2 c. ketchup
1/2 c. half & half
2 lbs. lean ground beef chuck
12 oz. sausage meat (not fennel-flavored Italian sausage)
3/4 c. fine fresh bread crumbs, toasted

Preheat oven to 375 degrees. Melt the butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a mixing bowl and beat well. Add the ketchup and half and half.
Blend thoroughly. Add the chuck, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. With damp
hands, form the mixture into an oval approximately 17 x 4-1/2 x 1-1/2 inches--resembling a long loaf of bread. Place the meat loaf in a baking dish and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish. Place the pan in the oven and bake for 35 to 40 minutes. Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving. 8 to 10 portions.