Meatloaf Bourguignon

Ready in 1h

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1/2 c Walnuts; finely minced
1/2 lb Cheddar cheese; cut into
3 tb Teriyaki sauce or
1 tb Soy sauce; low sodium
2 Eggs; slightly beaten
2 lg Onions; chopped
1 c Dry Red Wine
2 ts Salt; optional
1/2 lb Sausage meat
1/2 c Fresh parsley; minced
2 ts Dried Oregano
2 c Unsalted crackers; crushed
3 cl Garlic; minced
2 ts Nutmeg
1 ts Pepper
2 tb Dijon mustard
2 1/2 lb Lean ground beef
2 ts Dried thyme
Parsley sprigs
1/2 lb Ground pork or

Original recipe makes 6 Servings



Into a large bowl place all the ingredients except the cheese and parsley sprigs in the order given. Knead the mixture well to mix thoroughly,. Divide the mixture in half and form each half into a compact loaf approximately 1 1/2 inches in depth. Place the cheese on the top of one of the loaves and top with the other loaf. Pinch the loaves together well, to seal. Place in a shallow roasting pan and bake in a preheated 400 degree oven 1 hour. Remove from the oven. Slice the loaf and arrange slices on a a warm platter. Garnish with parsley sprigs. Judis Notes: I think a 400 degree oven is too high for meat loaf and so always bake my meat loaves at 350-375 degrees and just cook it a few minutes longer. I also like to remove some of the fat and juices that accumulate in the pan about half way through cooking by using a turkey baster to suction in out of the pan. Source: The California Heritage Cookbook. Shared and MM by Judi M. Phelps. Internet: or

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