Categories: Meatloaf, Sausages, Ground beef, Beef 
      Yield: 10 servings 
  
      3 tb Unsalted butter                   1/4 ts Cayenne pepper 
    3/4 c  Onions - chopped                    1 ts Cumin 
    3/4 c  Scallions - chopped               1/2 ts Nutmeg - grated 
    1/2 c  Carrots - chopped fine              3    Eggs - well beaten 
    1/4 c  Celery - chopped fine              12 oz Sausage meat 
    1/4 c  Red bell pepper - minced          1/2 c  Half-and-half dairy cream 
    1/4 c  Green bell pepper - minced          2 lb Ground beef - lean 
      2 ts Garlic - minced                   1/2 c  Ketchup 
      1 ts Black pepper                      3/4 c  Breadcrumbs - toasted 
    1/2 ts White pepper                             Salt to taste 
  
  Contributed to the echo by: Fred Towner Originally from: Filomena Rodrequez 
  ~ Third Place in the Calgary Sun's Great Meatloaf Recipe Search - Calgary 
  Sun, Monday, June 4, 1990 Filomena Rodriguez Market Street Meatloaf - 3rd 
  Saute the onion, scallions, carrots, celery, bell peppers and garlic in 
  butter until tender. Cool. Combine the salt, white and black pepper, 
  cayyene pepper, cumin, nutmeg, egg and beat well. Add ketchup and 
  half-and-half and blend thoroughly. Add ground beef, sausage and 
  breadcrumbs to egg mixture, then mix in the vegetables. Place the meatloaf 
  in a baking dish and place the dish inside a large pan. Pour boiling water 
  into large pan until halfway up the sides of the baking dish. Bake at 375F 
  for 45 to 50 minutes. Remove baking dish from water bath and let the 
  meatloaf rest for 30 minutes before slicing and serving. 
   
  This contains 8-10 portions.