Bill blass' meatloaf

Yield: 6 Servings

Measure 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

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, .

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