Yield: 6 Servings
|1 cup||Chopped celery|
|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 tablespoon||Worcestshire sauce|
|1½ cup||Heinz chili sauce|
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, .