Name: Bill Blass' Meatloaf
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

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

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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