Yield: 8 Servings
|2 pounds||Lean ground beef|
|1 pounds||Ground pork|
|1 pounds||Ground veal|
|2||Carrots, finely shredded|
|1 large||Onion, grated|
|4||Cloves garlic, finely chopped (4 to 6)|
|2 teaspoons||Dijon mustard|
|1 teaspoon||Crushed rosemary|
|½ teaspoon||Hot pepper sauce|
|¾ cup||Fresh white bread crumbs|
|12||Strips bacon or salt pork, (12 to 14)|
Combine meats, vegetables, seasonings and mix well. Soak crumbs in cream and add to meat mixture along with eggs, mixing well. Shape into compact loaf with hands. Place on bed of bacon, reserving 4-5 slices to lay over top of meatloaf.
Bake at 350 for 1-½ to 2 hours, basting with juices if desired.
To serve cold, wrap in foil and weight as it cools. ( Do this in the 'fridge)
Variation: Substitute 1 lb. cubed ham for the pork (reduce salt to 1 tsp) or use ½ lb. ham and ½ lb. ground pork.
NOTES : Serves 8-10
Posted to FOODWINE Digest 08 Mar 97 by cmfrtf <cmfrtf@...> on Mar 9, 1997