Yield: 8 servings
|2 tablespoons||Vegetable oil|
|2 cloves||Garlic, chopped|
|1½ pounds||Ground beef chuck|
|½ pounds||Ground pork|
|2 larges||Eggs, lightly beaten|
|2 tablespoons||Soda water|
|⅓ cup||Ground walnuts|
|⅓ cup||Dill, snipped|
|3 tablespoons||Fresh parsley, chopped|
|2 teaspoons||Ground cumin|
|⅔ cup||Tomato sauce|
|½ teaspoon||Salt, or to taste|
|½ teaspoon||Black pepper|
|4||Strips of bacon|
A combination of beef and pork form the groundwork for this meatloaf, flavored with the requisite onion, and bound with eggs and ground walnuts. The walnuts replace the more typical soft bread crumbs and are a pleasant counterpoint to the seasoning of cumin and snipped fresh dill.
Preheat oven to 350 degrees F.
In a small skillet, cook the onion in the oil over low heat until slightly soft, about 4 to 5 minutes. Add the garlic, raise the heat to moderate and cook for 45 to 60 seconds. Remove from the heat and cool completely.
Lightly but thoroughly mix the onion/garlic mixture together with the beef, pork, eggs, soda water, walnuts, dill, parsley, cumin, tomato sauce, salt, and pepper in a large bowl.
Form the meat mixture into a loaf in a lightly oiled 13x9x2-inch baking pan. Lay the strips of bacon on top of the loaf lengthwise.
Bake for about 50 minutes to 1 hour, or until the meat is cooked through and the bacon is golden. Cut into thick slices for serving and accompany with your choice of vegetables.
SUGGESTION:Serve the meatloaf with green beans tossed with crumbled feta cheese and garlic-roasted potatoes.
Makes 8 servings.
Per serving: 321 calories, 5 gm carbohydrates, 121 mg cholesterol, 373 mg sodium, 22 gm protein, 23 gm fat, 7 gm saturated fat Recipe: Lisa Yockelson
[> Be Seeing You -- DPileggi
Submitted By JIM WELLER On 10-20-95