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Friday, July 23, 2021

Meatloaf from 72 Market Street Cafe

Let's talk about meatloaf.......one of the time-honored family favorites, that everyone enjoys. Plus you get great sandwiches the next day!


This meatloaf is a class act. Delicious with a complex flavor, you and the whole family will enjoy it. Needless to say, it also makes a delicious cold meatloaf sandwich the next day...meatloaf that will change the opinions of those you love, that hate meatloaf!

Meatloaf from 72 Market Street Cafe is meatloaf you would be proud to serve to guests as well as family. It is not fussy, although it does have a couple of steps, please, don't let that stop you. 
We took the liberty to remove all the fussy but still left it a feast. 


Meatloaf from 72 Market Street Cafe is the main dish to serve when you don't know what to serve because it is delicious and will not disappoint anyone seated at the table. Perfect with standard baked potato and green beans. But delicious enough to serve with a complex potato dish like Dutch Potatoes or this Onion Gratin that will bake along with the meatloaf. 

Ingredients needed for this recipe:
  • ground beef
  • ground pork
  • bread
  • carrots
  • red bell pepper
  • onion
  • celery
  • eggs
  • sour cream
  • catsup, you may enjoy our easy homemade recipe found here
  • olive oil
  • garlic salt
  • salt
  • pepper
  • cumin
  • paprika
  • nutmeg
You will also need:
  • food processor
  • saute pan
  • kitchen knife
  • cutting board
  • loaf pans
  • large mixing bowl
  • measuring spoons
  • measuring cups
  • vegetable peeler
Now we are ready to begin!

72 Market Street Cafe, meatloaf.

Meatloaf from 72 Market Street Cafe
adapted from the famous 72 Market Street Cafe in Venice CA
Makes 2 8X4 inch loaves. One for now, and one for later (or you can share)

1/2 medium onion - diced small
1/2 sweet red pepper - diced small
2 ribs celery - diced small
1 T olive oil

2 pounds lean ground beef (you can use all beef if preferred)
1 pound lean ground pork

2 slices of fresh bread
2 carrots - peeled and sliced

1 t garlic salt
1/2 t salt
1 t paprika
1 t ground cumin
1/2 t ground nutmeg
1/2 t pepper

3 eggs, beaten
1/2 c sour cream (or 1/4 c whole milk)
1/2 ketchup

1/3 c ketchup
1/8 - 1/4 t cayenne pepper - use the larger amount for more "heat"

Saute the onion, sweet red pepper, and celery until soft. Do not let brown. Set aside to cool (you may do this the day before, and refrigerate until needed).


Crumble the ground beef and pork into a large bowl. Crumb the fresh bread in a food processor, add to crumbled meat. 

Add sliced carrots to the processor, process until finely ground, add to meat mixture. 

Sprinkle all seasonings over the meat mixture. Add the sauteed vegetables. Next add beaten eggs, sour cream, and ketchup. Mix well using your hands.


Divide meat mixture between 2 prepared 8X4 inch loaf pans, for the standard recipe.


Or you may divide the meatloaf mixture between 4 smaller loaf pans, which is perfect for freezing and serving another time. 

Adjust the baking as needed, I suggest 35-40 minutes of baking time. Test with an instant-read thermometer, for "done" in your oven.

Place loaf pans into a larger pan, add 1 inch of cold water to the large pan, to create a water bath for baking. This step keeps the meatloaf tender and moist. 

Mix the remaining ketchup with the cayenne pepper. Top each meatloaf with the sauce, spreading to the edges of the pan.


Preheat oven to 400 degrees. Add the pans of meatloaf and immediately turn oven temperature to 350, bake for 55-60 minutes or until done in your oven.

Let rest 10 minutes, pour off any excess juices. Slice and serve.

Storage options for Meatloaf from 72 Market Street Cafe. Store covered in the refrigerator for up to three days. For longer storage, wrap well and freeze. 

UPDATE:  For your convenience, a "copy and paste" version of Meatloaf from 72 Market Street Cafe has been included below. 

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Printable "copy and paste" version:


Meatloaf from 72 Market Street Cafe
adapted from the famous 72 Market Street Cafe in Venice CA
Makes 2 8X4 inch loaves. One for now, and one for later (or you can share)

1/2 medium onion - diced small
1/2 sweet red pepper - diced small
2 ribs celery - diced small
1 T olive oil

2 pounds lean ground beef (you can use all beef if preferred)
1 pound lean ground pork

2 slices of fresh bread
2 carrots - peeled and sliced

1 t garlic salt
1/2 t salt
1 t paprika
1 t ground cumin
1/2 t ground nutmeg
1/2 t pepper

3 eggs, beaten
1/2 c sour cream (or 1/4 c whole milk)
1/2 ketchup

1/3 c ketchup
1/8 - 1/4 t cayenne pepper - use the larger amount for more "heat"

Saute the onion, sweet red pepper, and celery until soft. Do not let brown. Set aside to cool (you may do this the day before, and refrigerate until needed).

Crumble the ground beef and pork into a large bowl. Crumb the fresh bread in a food processor, add to crumbled meat. 

Add sliced carrots to the processor, process until finely ground, add to meat mixture. 

Sprinkle all seasonings over the meat mixture. Add the sauteed vegetables. Next add beaten eggs, sour cream, and ketchup. Mix well using your hands.

Divide meat mixture between 2 prepared 8X4 inch loaf pans, for the standard recipe.

Or you may divide the meatloaf mixture between 4 smaller loaf pans, which is perfect for freezing and serving another time. 

Adjust the baking as needed, I suggest 35-40 minutes of baking time. Test with an instant-read thermometer, for "done" in your oven.

Place loaf pans into a larger pan, add 1 inch of cold water to the large pan, to create a water bath for baking. This step keeps the meatloaf tender and moist. 

Mix the remaining ketchup with the cayenne pepper. Top each meatloaf with the sauce, spreading to the edges of the pan.

Preheat oven to 400 degrees. Add the pans of meatloaf and immediately turn oven temperature to 350, bake for 55-60 minutes or until done in your oven.

Let rest 10 minutes, pour off any excess juices. Slice and serve.

Storage options for Meatloaf from 72 Market Street Cafe. Store covered in the refrigerator for up to three days. For longer storage, wrap well and freeze. 

~~~~

Would you like to comment?

  1. I haven’t made meatloaf in ages. You gave me loads of new ideas to spice it up.

    ReplyDelete
    Replies
    1. I was not much of a meatloaf fan until I made this one the first time. It opened my eyes to the possibilities of actually making and enjoying a delicious meal. Thanks for stopping by, I appreciate it.

      Delete
  2. Meatloaf seems to be such a popular dish but I haven't really had one that makes me go wow before. maybe I should try experimenting.

    ReplyDelete
    Replies
    1. You are right, the wow factor is in short supply with meatloaf. But the flavor is often so much better than the final look of the loaf. I love flavor, and this one has it. Thanks for stopping by, I appreciate it.

      Delete
  3. This makes me want to try meatloaf again. Pinned.

    ReplyDelete
  4. I adore Meatloaf and I always like experimenting with the ingredients.
    Thanks for sharing those recipes to test out!

    ReplyDelete
    Replies
    1. I hope you enjoy this, it is quite good. thanks for stopping by.

      Delete
  5. I'm running behind!! Thanks so much for sharing at the What's for Dinner party last week. Hope to see you there this week too!! Enjoy the rest of the weekend.

    ReplyDelete
  6. Your Meatloaf from 72 Market Street Café, looks delicious! We are featuring your post on Full Plate Thursday,548 this week. Thanks so much for sharing with us and hope to see you again soon!
    Miz Helen

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!