| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Meat | 6 | Servings | |
INGREDIENTS
| 1 | c | Chopped celery |
| 1 | Onion; chopped | |
| 3 | tb | Butter |
| 2 | lb | Ground beef sirloin |
| 1/2 | lb | Ground veal |
| 1/2 | lb | Ground pork |
| 1/2 | c | Chopped fresh parsley |
| 1/3 | c | Sour cream |
| 1/2 | c | Soft bread crumbs |
| 1 | pn | Dried thyme |
| 1 | pn | Dried marjoram |
| Salt + freshly ground pepper to taste | ||
| 1 | Egg | |
| 1 | tb | Worcestshire sauce |
| 1 1/2 | c | Heinz chili sauce |
| 3 | sl | Bacon |
INSTRUCTIONS
Date: Sun, 23 Jun 1996 00:13:48 -0700 From: Diane Dowiot <dowiot19@MAIL.IDT.NET> From: Molly O'Neill's "New York Cookbook" 1. Preheat oven to 350. Oil an 8 x 4 inch loaf pan. 2. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft. Remove from the heat and set aside to cool for 5 minutes. 3. Add the meats, parsley, sour cream, bread crumbs, thyme, marjoram, and salt and pepper to the skillet. Whisk the egg with the Worcestshire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into a loaf shape. 4. Place the meat loaf in the prepared loaf pan. Top with the chili sauce and bacon slices. Place in the oven on a jelly roll pan to catch any drips. Bake until cooked through and nicely browned, 1 hour. Serves 6-8. EAT-L DIGEST 22 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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