James Beards Meatloaf

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Try this James Beards Meatloaf recipe, or contribute your own. "Cream" and "Beef" are two of the tags cooks chose for James Beards Meatloaf.

"I may halve the recipe next time. It's a very large meatloaf but the recipe as is is enough for leftover meals." - mcbutterfly

Yield: 8 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Beef

(5, 1) 100% would make again (reviews)

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Ingredients

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Verified by stevemur

Original recipe makes 8

1 tsPepper

3 lgEggs

2 lbLean ground beef

1/2 cCream

1 tsrosemary; Crushed

1 lbGround veal

4 Clovesgarlic; finely minced

12 Stripsbacon; or salt pork

2 tsSalt

2 tsDijon mustard

1 lbGround pork

1/4 tsNutmeg

2 Carrots; finely shredded

1 lgOnion; grated

1/2 tsHot pepper sauce

3/4 cFresh white bread crumbs

James Beards Meatloaf Preparation

Combine meats, vegetables, seasonings and mix well. Soak crumbs in cream and add to meat mixture along with eggs, mixing well. Shape into compact loaf with hands. Place on bed of bacon, reserving 4-5 slices to lay over top of meatloaf. Bake at 350 for 1-1/2 to 2 hours, basting with juices if desired. To serve cold, wrap in foil and weight as it cools. ( Do this in the fridge) Serves 6-8 Variation: Substitute 1 lb. cubed ham for the pork (reduce salt to 1 tsp) or use 1/2 lb. ham and 1/2 lb. ground pork. NOTES : Serves 8-10 Posted to FOODWINE Digest 08 Mar 97 by cmfrtf on Mar 9, 1997