Three meat and 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