Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 Lb Ground Chuck
1 1/2 Lb Ground Veal
1 1/4 Lb Raw Hot Sausage (Remove From
: -Casings)
3 Lg Eggs
2/3 c Minced Yellow Onion
2 Scallions -- Finely Minced
1 Shallot -- Finely Minced
2 Plump
1 TB Kosher Salt
2 ts Freshly Ground Black Pepper
2/3 c Fine Dry Breadcrumbs
2/3 c Warm Water
1/2 c Minced Fresh Herbs *
2 Fresh Sage Leaves** --
: -Minced
2 Bay Leaves
: -Bourbon-Onion Chili Sauce --
: -See Recipe
: -Garlic Cloves -- Minced

* For the mixed herbs, use fennel, thyme, marjoram, oregano, rosemary
and/or parsley. (If you don't have fresh herbs, substitute a mix of 3
Tbs blended dry herbs with 1/4 cup minced fresh parsley.) ** You may
substitute
1/4 tsp ground sage.

Place meats and eggs in a large bowl. With an electric mixer fitted
with paddle, or by hand, beat for 2 minutes. Add all ingredients
except bay leaves and chili sauce, and mix thoroughly. Turn mixture
into a roasting pan and firmly pack meat forming it into a long loaf
4 to 6 inches wide and 4 to 5 inches high. Place bay leaves on top.
Cover and chill for at least 2 hours. Remove from refrigerator 1 hour
before roasting. Preheat oven to 350 F. Bake meat loaf for 45
minutes. Increase oven temperature to 425 F and bake for 40 minutes
more. Serve with chili sauce. Makes 8 to 10 servings.

NOTE: As with many meat loaf recipes, you can personalize this by
substituting ground pork, more seasonings and a tsp of cayenne for
the hot sausage.

Recipe By : Onions Onions Onions - ISBN 1-881527-54-9

Browse by categories