Three meat & onion meat loaf w/bourbon-onion chili sauce

8 Servings

Ingredients

Quantity Ingredient
2 Scallions -- Finely Minced
1 Shallot -- Finely Minced
2 Plump
2 Fresh Sage Leaves** --
2 Bay Leaves

Directions

2¼ Lb Ground Chuck

1 ½ Lb Ground Veal

1 ¼ Lb Raw Hot Sausage (Remove From : -Casings)

3 Lg Eggs

⅔ c Minced Yellow Onion

1 TB Kosher Salt

2 ts Freshly Ground Black Pepper ⅔ c Fine Dry Breadcrumbs

⅔ c Warm Water

½ c Minced Fresh Herbs *

: -Minced

: -Bourbon-Onion Chili Sauce -- : -See Recipe

: -Garlic Cloves -- Minced * For the mixed herbs, use fennel, thyme, marjoram, oregano, rosemary and/or parsley. (If you don't have fresh herbs, substitute a mix of 3 Tbs blended dry herbs with ¼ cup minced fresh parsley.) ** You may substitute

¼ tsp ground sage.

Place meats and eggs in a large bowl. With an electric mixer fitted with paddle, or by hand, beat for 2 minutes. Add all ingredients except bay leaves and chili sauce, and mix thoroughly. Turn mixture into a roasting pan and firmly pack meat forming it into a long loaf 4 to 6 inches wide and 4 to 5 inches high. Place bay leaves on top.

Cover and chill for at least 2 hours. Remove from refrigerator 1 hour before roasting. Preheat oven to 350 F. Bake meat loaf for 45 minutes. Increase oven temperature to 425 F and bake for 40 minutes more. Serve with chili sauce. Makes 8 to 10 servings.

NOTE: As with many meat loaf recipes, you can personalize this by substituting ground pork, more seasonings and a tsp of cayenne for the hot sausage.

Recipe By : Onions Onions Onions - ISBN 1-881527-54-9

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