Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 c Minced Yellow Onion 2 Scallions -- Finely Minced 1 Shallot -- Finely Minced 2 Plump 1 TB Kosher Salt 2 ts 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 dont 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
