Bill blass' meatloaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped celery |
| 1 | Onion; chopped | |
| 3 | tablespoons | Butter |
| 2 | pounds | Ground beef sirloin |
| ½ | pounds | Ground veal |
| ½ | pounds | Ground pork |
| ½ | cup | Chopped fresh parsley |
| ⅓ | cup | Sour cream |
| ½ | cup | Soft bread crumbs |
| 1 | pinch | Dried thyme |
| 1 | pinch | Dried marjoram |
| Salt + freshly ground pepper to taste | ||
| 1 | Egg | |
| 1 | tablespoon | Worcestshire sauce |
| 1½ | cup | Heinz chili sauce |
| 3 | slices | Bacon |
Directions
Date: Sun, 23 Jun 1996 00:13:48 -0700 From: Diane Dowiot <dowiot19@...> From: Molly O'Neill's "New York Cookbook" 1. Preheat oven to 350. Oil an 8 x 4 inch loaf pan.
2. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft. Remove from the heat and set aside to cool for 5 minutes.
3. Add the meats, parsley, sour cream, bread crumbs, thyme, marjoram, and salt and pepper to the skillet. Whisk the egg with the Worcestshire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into a loaf shape.
4. Place the meat loaf in the prepared loaf pan. Top with the chili sauce and bacon slices. Place in the oven on a jelly roll pan to catch any drips.
Bake until cooked through and nicely browned, 1 hour. Serves 6-8.
EAT-L DIGEST 22 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .