James beard's meatloaf

Yield: 8 Servings

Measure Ingredient
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 Salt
1 teaspoon Pepper
2 teaspoons Dijon mustard
1 teaspoon Crushed rosemary
¼ teaspoon Nutmeg
½ teaspoon Hot pepper sauce
¾ cup Fresh white bread crumbs
½ cup Cream
3 larges Eggs
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)

Serves 6-8

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

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