This outstanding meatloaf was a sensation from the moment it appeared on the menu at Venice Beach Restaurant 72 Market Street. A remarkably juicy and flavorsome meatloaf recipe made with ground beef and pork sausage, caramelized vegetables and vibrant spices. The crowning touch is the sweet and tangy glaze of tomato paste, vinegar and brown sugar.
As meatloaf recipes go, this one is hands down the best meatloaf I've ever tasted.
WHAT MAKES THIS MEATLOAF RECIPE SO GOOD?
- THE MEAT - Market Street Meatloaf uses a combination of ground beef and pork sausage. Sausage, with its delicious seasonings and good proportion of fat, brings lots of great flavor to this meatloaf. In addition, the sausage fat melts into the meatloaf as it bakes, basting it and keeping it tender and juicy.
- THE VEGETABLES - While most classic meatloaf recipes use raw chopped onions as the sole vegetable component, this meatloaf recipe uses 6 different vegetables: red and green peppers, onions, scallions, carrots, celery and garlic. And they don't go into the meatloaf mixture raw. They are finely chopped and sautéed in butter to bring out their best and sweetest flavors.
- THE SPICES - Most classic meatloaf recipes are seasoned with salt, pepper and Worcestershire sauce - a decent way to intensify the natural meaty flavor of meat but, in my opinion, nothing to write home about. This meatloaf goes outside the box with three different types of pepper - black, white and cayenne, nutmeg, cumin, and salt, with cumin predominating. The result is bright, vibrant flavors with a spicy kick - the perfect kind of seasoning for this rich meaty loaf.
HOW TO COOK MEATLOAF SO IT'S JUICY AND DOESN'T DRY OUT
I've adapted the original Market Street meatloaf recipe very slightly but the biggest change I made was to add a glaze. The New Basics recipe doesn't include gravy or a glaze and though I've enjoyed this meatloaf, unglazed, for decades, I also love how meatloaf tastes with a sweet and tangy tomato glaze slathered on top.
Feel free to omit the glaze if you wish - this meatloaf is wonderful with or without it. But if you like glazed meatloaf, this is a fantastic glaze.
WHAT TO SERVE WITH THIS MEATLOAF
The Best Ever Meatloaf Recipe
The ultimate tender, juicy, flavorsome meatloaf. A recipe designed by a restaurant chef who was determined to make the best meatloaf ever - and succeeded.
Adapted from a The Market Street Meatloaf recipe created by Chef Lenny Schwartz and published in The New Basics Cookbook.
- Prep Time: 30 mins
- Chill time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 50 minutes
- Yield: 8-10 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
- 1 6-ounce can of tomato paste
- 2 tablespoons dark brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon onion powder
- ½ teaspoon kosher salt
- 3 tablespoons unsalted butter (or olive oil)
- ¾ cup finely chopped yellow onion - 1 medium onion
- ¾ cup finely chopped scallions (1 bunch, ends trimmed)
- ½ cup finely chopped carrots - 1 large carrot
- ¼ cup finely chopped celery - 1 stalk
- ¼ cup minced red bell pepper - ⅓ of a pepper
- ¼ cup minced green bell pepper - ⅓ of a pepper
- 2 teaspoons minced garlic
- 2 teaspoons Kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- ½ teaspoon freshly grated nutmeg
- 3 large eggs, well beaten
- ½ cup ketchup
- ½ cup half-and-half
- 2 pounds lean ground beef
- 12 ounces of pork sausage (not flavored with fennel)
- ¾ cup breadcrumbs or panko
- Preheat the oven to 375ºF/190ºC. Arrange a rack in the center position. Select two large rectangular baking pans - one slightly smaller than the other, so the small one can fit into the larger one.
- To make the glaze (if using) combine all the glaze ingredients in a small saucepan and whisk while heating over medium heat, for a few minutes, until the sugar is melted and all the ingredients are combined. Set the glaze aside while you prepare the meatloaf.
- Melt butter in a heavy skillet and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, over medium heat, until the moisture from the vegetables has evaporated, 8-10 minutes. Chill the vegetables for a half hour or so in a covered bowl in the fridge or for ten minutes in the freezer.
- Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well, then whisk in the ketchup and half-and-half.
- Add the beef, sausage, and bread crumbs and chilled vegetables to the egg mixture and mix with your hands for several minutes, until ingredients are smooth and throughly combined.
- Add the mixture to the smaller baking pan and shape it, with damp hands, into a long low oval that measures 13 x 6 x 1 ½ inches or 17 x 4 ½ x 1 ½ or something along those lines, so it fits into your pan.
- If glazing, spread the glaze evenly over the top and sides of the meatloaf.
- Place the smaller baking dish inside the larger pan and pour boiling water into the larger pan until it reaches halfway up the sides of the smaller baking dish. (see notes below)
- Place the pans in the oven and bake for 45 minutes to an hour, or until the meatloaf is no longer pink in the middle or the internal temperature has reached at least 160ºF when tested with a food thermometer.
- Remove the smaller baking dish from the water bath and let the meatloaf rest for 20 minutes before slicing and serving.
Cooking Method For this Meatloaf: This meatloaf recipe uses a water bath to create gentle, even, moist heat in the oven, for an extra juicy tender meatloaf.
Make This Meatloaf with Oats for Gluten Free: Switch out the bread crumbs in this recipe for an equal amount of gluten-free quick cooking oats. Or if you can't find quick oats that are gluten-free you can use gluten-free rolled oats, pulsed in the food processor a few times, to make them into crumbs.
Keywords: classic meatloaf recipe