Home - By Category - Recipe - Meats Page 9 | Beverages Page 4

Meat Loaf Bourguignon

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MEAT LOAF BOURGUIGNON
 Categories: Meats, Beverages
      Yield: 6 Servings
 
           -JUDI M. PHELPS
  2 1/2 lb Lean ground beef
    1/2 lb Ground pork or
    1/2 lb Sausage meat
      2 lg Onions; chopped
      3 cl Garlic; minced
    1/2 c  Fresh parsley; minced
      2 ts Dried oregano
      2 ts Dried thyme
      2 ts Nutmeg
      2 ts Salt; optional
      1 ts Pepper
      3 tb Teriyaki sauce or
      1 tb Soy sauce; low sodium
           -preferred
      2 tb Dijon mustard
      1 c  Dry red wine
      2 c  Unsalted crackers; crushed
    1/2 c  Walnuts; finely minced
      2    Eggs; slightly beaten
    1/2 lb Cheddar cheese; cut into
           -1/8-inch slices
           Parsley sprigs
 
  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 1 1/2 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@shell.portal.com or
  juphelps@delphi.com
 
MMMMM

Display Recipe for Import.