This recipe was created by 72 Market’s first chef, Leonard Schwartz. It was the most requested dish at the restaurant.
Serves 6 to 8
1 tbsp. unsalted butter, softened
¾ cup green onion, minced
1 small yellow onion, minced
2 large carrots, diced
½ medium red bell pepper, seeded and diced
½ medium green bell pepper, seeded and diced
4 cloves garlic, minced
1 tsp. sea salt
1 tsp. freshly ground black pepper
½ tsp. cayenne pepper
½ tsp. ground nutmeg
½ tsp. ground cumin
3 large eggs, beaten
½ cup ketchup
½ cup half-and-half
1½ lbs. lean ground beef
½ lb ground pork sausage
¾ cup dried breadcrumbs
1. In a skillet over medium heat, melt the butter and add the onions, carrots, celery, bell peppers, and garlic. Cook, stirring for 10 minutes or until the moisture has evaporated. Allow to cool.
2. In a large mixing bowl, combine the salt, pepper, cayenne, nutmeg, cumin, and eggs. Mix well. Add the ketchup and half-and-half, blending thoroughly.
3. Add the ground beef, pork, breadcrumbs, and vegetable mixture, combining the ingredients with your hands.
4. Place mixture into a large loaf pan. Place loaf pan in a larger pan filled with 1 inch of boiling water. Cook in preheated oven for 45 to 60 minutes. Let rest for 10 minutes prior to serving.
Co-owners Leonard Schwartz, Dudley Moore, Julie Stone, Tony Bill, and Tony Heinsbergen at 72 Market Street Oyster Bar and Grill.