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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 8|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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