A Three-Alarm Recipe

The formula for executive chef Ed Kasky’s meat loaf at Engine Co. No. 28 is no different than that for other American meat loaves: meat, bread crumbs, liquid and seasonings. But the meat he uses is chuck and pork, and his liquids include catsup and half and half. Then, for flavor, he tosses in green and bulb onions, red and green peppers, and carrots. The secret of his seasoning is brown sugar, cumin and thyme--a combo with bite.

It’s a “mishmash of 18 recipes,” says Kasky, who started his restaurant career as a dishwasher in New Jersey and worked his way across the country through French, Italian and American restaurants. “It has a little of my mother’s meat loaf, things I liked about other meat loaves--bits and pieces of ideas put together.”

ENGINE CO. NO. 28 MEAT LOAF

1 bunch green onions

1/2 small onion

1 small clove garlic, chopped

1/2 red pepper, seeds removed

1/2 green pepper, seeds removed

1 medium carrot, cut up

1 tablespoon olive oil

1 pound ground chuck

1/3 pound ground pork

1/3 cup dry bread crumbs

1/4 cup catsup

1/4 cup half and half

2 eggs

1 teaspoon brown sugar, packed

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

Combine green onions, onion, garlic, red and green peppers and carrot in food processor fitted with steel blade. Process until finely cut. Heat olive oil and add cut vegetables. Saute until tender. Cool.

Combine vegetables with ground chuck and pork, bread crumbs, catsup, half and half, eggs, brown sugar, salt, black pepper, cumin, thyme and cayenne and mix well. Place in 8x4-inch loaf pan and bake at 375 degrees 45 minutes to 1 hour or until desired degree of doneness. Remove meat loaf from pan immediately. Let stand 10 minutes before slicing to serve with mashed potatoes and light gravy, if desired. Makes 6 to 8 servings.