Yield: 1 Servings
|2 tablespoons||Olive oil|
|1 large||Onion; chopped fine|
|1||Rib celery; chopped fine|
|2||Cloves garlic; minced|
|2||Carrots; peeled and grated|
|1 pounds||Ground beef|
|½ pounds||Ground pork|
|2 tablespoons||Dijon mustard|
|3 slices||Bacon; up to 4|
|½ tablespoon||Ground pepper|
She also puts in 1 LB. fingerling potatoes, 4 leeks, and then makes a sauce of ½ cup light brown sugar, 1 tbsp. yellow ground mustard, and 1 tsp..
Heat the oven to 375. Cut the bread and soak in the milk, in a small bowl for 5 minutes. In the meantime, heat the olive oil in a skillet and add the onion, celery, and garlic. Cook them until soft and clear. Remove from heat and cool.
Place carrots in a large mixing bowl. Add the milk and bread mix, ground beef, ground pork, eggs, parsley, Dijon mustard, salt and pepper. Add the onion mixture. Using your hands or a fork, mix it all.
Place this in a large ungreased baking dish or roasting pan. Place the bacon slices on top of this.(One time I had bacon, the next time I did not) Place the potatoes and leeks around the loaf. ( I did not do this, since I did have those two items.) Season with salt and pepper.
In a small bowl, mix the brown sugar, ground mustard and 2 tbsp. of water.
Stir in the tomato paste. She used paste that comes in a tube, which would be very handy and less waste. Brush this on the loaf.
Bake, and brush the glaze on every 15 minutes. Bake 1 - ¼ hours. Let stand
10 minutes before slicing.
Posted to KitMailbox Digest by "Kris Farley" <Bashan@...> on Apr 30, 1998