This is a print preview of "Three Meat And Onion Meat Loaf With Bourbon Onion Chili Sauce" recipe.

Three Meat And Onion Meat Loaf With Bourbon Onion Chili Sauce Recipe
by Global Cookbook

Three Meat And Onion Meat Loaf With Bourbon Onion Chili Sauce
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  Servings: 8

Ingredients

  • 2 1/4 lb Grnd Chuck
  • 1 1/2 lb Grnd Veal
  • 1 1/4 lb Raw Warm Sausage (Remove From Casings)
  • 3 lrg Large eggs
  • 2/3 c. Chopped Yellow Onion
  • 2 x Scallions -- Finely Chopped
  • 1 x Shallot -- Finely Chopped
  • 2 x Plump
  • 1 Tbsp. Kosher Salt
  • 2 tsp Freshly Grnd Black Pepper
  • 2/3 c. Fine Dry Breadcrumbs
  • 2/3 c. Hot Water
  • 1/2 c. Chopped Fresh Herbs *
  • 2 x Fresh Sage Leaves** --
  •     Chopped
  • 2 x Bay Leaves
  •     Bourbon-Onion Chili Sauce --
  •     See Recipe
  •     Garlic Cloves -- Chopped

Directions

  1. For the mixed herbs, use fennel, thyme, marjoram, oregano, rosemary and/or possibly parsley. (If you do not have fresh herbs, substitute a mix of 3 Tbs blended dry herbs with 1/4 c. chopped fresh parsley.)** You may substitute 1/4 tsp grnd sage.
  2. Place meats and Large eggs in a large bowl. With an electric mixer fitted with paddle, or possibly by hand, beat for 2 min. Add in all ingredients except bay leaves and chili sauce, and mix thoroughly. Turn mix 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 refrigeratefor at least 2 hrs. Remove from refrigerator 1 hour before roasting. Preheat oven to 350 F. Bake meat loaf for 45 min. Increase oven temperature to 425 F and bake for 40 min more. Serve with chili sauce.
  3. Makes 8 to 10 servings.
  4. NOTE: As with many meat loaf recipes, you can personalize this by substituting grnd pork, more seasonings and a tsp of cayenne for the warm sausage.