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Title: Onion Meatloaf with Bourbon Onion Chili Sauce
Categories: Meat Entree Vegetable
Yield: 8 Servings
2 1 | /4 L | b Ground Chuck |
1 1 | /2 L | b Ground Veal |
1 1 | /4 L | b Raw Hot Sausage (Remove From |
: | Casings) | |
3 L | g Eggs | |
2 | /3 c | Minced Yellow Onion |
2 | Scallions -- Finely Minced | |
1 | Shallot -- Finely Minced | |
2 | Plump | |
1 T | B Kosher Salt | |
2 t | s Freshly Ground Black Pepper | |
2 | /3 c | Fine Dry Breadcrumbs |
2 | /3 c | Warm Water |
1 | /2 c | Minced Fresh Herbs * |
2 | Fresh Sage Leaves** -- | |
: | Minced | |
2 | Bay 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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