Karen’s Meat Loaf With Porcini Gravy

Dignified individuals have put the childish ways of gossip and complaining and faultfinding behind them. They are seen in the church as people of respect, not only because of their inherent age, but also because of their Christian maturity. They are individuals of integrity and character above reproach. They avoid pursuing, being consumed with the triviality of life. They are serious, not entertained by the offbeat humor of modern sit-coms. They live their days in the light of eternity, knowing how to manage their appearance and time and money and energies that reflect the true priorities of life of God, family, church and career. Their love for God and people is so evident that others respect them and naturally come to them for counsel. A dignified person has nothing to disgrace his or her character in the sight of man or God. When people look at your personal life, family life, financial life, church life, professional life, do they see a person of dignity?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs	Italian	Frugal02	2	Servings

INGREDIENTS

1		Porcini Gravy, see * Note
3	T	Olive oil
3		Garlic cloves, peeled and
		crushed
1		Yellow onion, peeled and
		minced
1	c	Minced celery
1	c	Peeled and minced carrots
1/2	lb	Mushrooms, minced
1/2	c	Chopped fresh parsley
1/2	c	Dry red wine
1	c	Fine bread crumbs, freshly
		ground
1	c	Milk
1 1/2	lb	Lean ground beef
1	lb	Lean ground boneless pork
		roast
1/2	lb	Mild Italian sausage
2		Eggs, beaten
2	t	Sweet paprika
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

Note: See the "Porcini Gravy" recipe which is included in this
collection.  Prepare the Porcini Gravy and set aside. Heat a large
frying pan. Add  the oil, garlic and onion and saute. Cook for 1 minute
and add the  celery, carrots, mushrooms and parsley and saute until
lightly  browned. Add the red wine and simmer a few minutes until the
liquid  is evaporated. Set aside and cool. Soak the bread crumbs in the
milk  for 10 minutes. In a large bowl mix together the ground beef,
pork  and sausage with the soaked bread crumbs. Add the cooked
vegetable  mixture along with the beaten eggs, paprika and salt and
pepper. Work  together well with your hands until all is incorporated.
Cook a tiny  portion of the mixture in a small frying pan and taste.
Adjust the  salt and pepper if needed. Pack the meat mixture into two
non-stick  loaf pans and cover with parchment paper and foil. Bake in a
preheated 350 degree oven for 30 minutes. Reduce the oven temperature
to 300 degrees and bake for an additional 30 minutes. Remove from the
oven and allow to stand for 10 minutes. Serve with the Porcini Gravy.
This recipe makes 2 meat loaves.  Note: When chilled this makes a
wonderful sandwich. A little  mayonnaise, Dijon mustard, lettuce and
caraway rye bread and you are  set!  Comments: Both Craig, my chef, and
I were brought to the stove by our  mothers. I rarely meet a chef who
does not make the same claim. "My  mother is an excellent cook," Craig
claims, "and she was always  taking dishes the extra mile. She still
does. Even her meat loaf is  superb!" Craig served this to my mother
one evening and she claimed  it was the best she has ever eaten. Can
you imagine? Such a remark  from MY mother?  Recipe Source: THE FRUGAL
GOURMET by Jeff Smith From the 11-04-1992  issue - The Springfield
Union-News  Formatted for MasterCook by Joe Comiskey, aka MR MAD -
[email protected] ~or- [email protected]  09-05-1995  Recipe by:
Karen Wollam  Converted by MM_Buster v2.0l.

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