Meat loaf bourguignon

6 Servings

Ingredients

QuantityIngredient
-JUDI M. PHELPS
poundsLean ground beef
½poundsGround pork or
½poundsSausage meat
2largesOnions; chopped
3clovesGarlic; minced
½cupFresh parsley; minced
2teaspoonsDried oregano
2teaspoonsDried thyme
2teaspoonsNutmeg
2teaspoonsSalt; optional
1teaspoonPepper
3tablespoonsTeriyaki sauce or
1tablespoonSoy sauce; low sodium preferred
2tablespoonsDijon mustard
1cupDry red wine
2cupsUnsalted crackers; crushed
½cupWalnuts; finely minced
2Eggs; slightly beaten
½poundsCheddar cheese; cut into 1/8-inch slices
Parsley sprigs

Directions

Into a large bowl place all the ingredients except the cheese and parsley sprigs in the order given. Knead the mixture well to mix thoroughly,. Divide the mixture in half and form each half into a compact loaf approximately 1½ inches in depth. Place the cheese on the top of one of the loaves and top with the other loaf. Pinch the loaves together well, to seal. Place in a shallow roasting pan and bake in a preheated 400 degree oven 1 hour. Remove from the oven. Slice the loaf and arrange slices on a a warm platter. Garnish with parsley sprigs.

Judi's Notes: I think a 400 degree oven is too high for meat loaf and so always bake my meat loaves at 350-375 degrees and just cook it a few minutes longer. I also like to remove some of the fat and juices that accumulate in the pan about half way through cooking by using a turkey baster to suction in out of the pan.

Source: The California Heritage Cookbook.

Shared and MM by Judi M. Phelps. Internet: jphelps@... or juphelps@...