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Title: Onion Meatloaf with Bourbon Onion Chili Sauce
Categories: Meat Entree Vegetable
Yield: 8 Servings

2 1/4 Lb Ground Chuck
1 1/2 Lb Ground Veal
1 1/4 Lb Raw Hot Sausage (Remove From
: Casings)
 3 Lg Eggs
2/3 cMinced Yellow Onion
 2Scallions -- Finely Minced
 1Shallot -- Finely Minced
 2Plump
 1 TB Kosher Salt
 2 ts Freshly Ground Black Pepper
2/3 cFine Dry Breadcrumbs
2/3 cWarm Water
1/2 cMinced Fresh Herbs *
 2Fresh Sage Leaves** --
: Minced
 2Bay Leaves
: 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 1/4 cup minced fresh parsley.) ** You may substitute 1/4 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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