Meat Loaf Bourguignon

* Exported from MasterCook *

MEAT LOAF BOURGUIGNON

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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 t 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



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