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Name: Killer Meat Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 pounds beef (top round chuck, or rump), -- ground twice; 1 pound pork shoulder -- ground twice; 1 pound veal shoulder -- ground twice; 1 large onion -- grated; 2 carrots -- finely shredded; 4 to 6 garlic cloves -- finely chopped; 2 teaspoons salt; 2 teaspoons Dijon mustard; 1 teaspoon freshly ground black pepper; 1 teaspoon crushed rosemary; 1/4 teaspoon nutmeg; 1/2 teaspoon tabasco sauce; 3 eggs -- slightly beaten; 3/4 cup fresh bread crumbs soaked in 1/2 cup; cream; 12 strips bacon or salt pork

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INGREDIENTS

2 pounds beef (top round ; chuck, or rump), -- ground twice
1 pound pork shoulder -- ground twice
1 pound veal shoulder -- ground twice
1 large onion -- grated
2 carrots -- finely shredded
4 to 6 garlic cloves -- finely ; chopped
2 teaspoons salt
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
1 teaspoon crushed rosemary
1/4 teaspoon nutmeg
1/2 teaspoon tabasco sauce
3 eggs -- slightly beaten
3/4 cup fresh bread crumbs soaked in 1/2 cup
cream
12 strips bacon or salt pork

Servings

INSTRUCTIONS

Combine the meat, grated onion, and carrots and seasonings and blend well. Mix in egg and soaked crumbs, combining thoroughly. Make a bed of bacon or salt pork strips in a shallow baking pan, reserving 4 or 5 for the top of the loaf. Form the meat mixture into a firm loaf with your hands and place on the bed of bacon or salt pork. Put remaining strips across the top.

Bake in 350 F. oven for 1 1/2 to 2 hours, depending on how thick you have made the loaf and baste several times with the pan juices.

Note: If you want to serve the meat loaf cold, wrap tightly in foil and weight it as it cools until firm. This will taste like a french country pate.

NOTES

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Killer Meat Loaf

2 pounds beef (top round chuck, or rump), -- ground twice
1 pound pork shoulder -- ground twice
1 pound veal shoulder -- ground twice
1 large onion -- grated
2 carrots -- finely shredded
4 to 6          garlic cloves -- finely chopped
2 teaspoons salt
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
1 teaspoon crushed rosemary
1/4 teaspoon nutmeg
1/2 teaspoon tabasco sauce
3 eggs -- slightly beaten
3/4 cup fresh bread crumbs soaked in 1/2 cup
 cream
12 strips bacon or salt pork

Combine the meat, grated onion, and carrots and seasonings and blend well.  Mix in egg and soaked crumbs, combining thoroughly.  Make a bed of bacon or salt pork strips in a shallow baking pan, reserving 4 or 5 for the top of the loaf.  Form the meat mixture into a firm loaf with your hands and place on the bed of bacon or salt pork.  Put remaining strips across the top.

Bake in 350 F. oven for 1 1/2 to 2 hours, depending on how thick you have made the loaf and baste several times with the pan juices.

Note: If you want to serve the meat loaf cold, wrap tightly in foil and weight it as it cools until firm.  This will taste like a french country pate.

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Nutrition

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Serving Size: 1 Serving (306g)
Recipe Makes: 6 Servings

Calories: 4
Calories from Fat: 2 (50%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0.5mg		0 %
Sodium 21.9mg		1 %
Potassium 8.8mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database 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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Calories per serving: 4

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