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Karen’s Meat Loaf With Porcini Gravy

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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 -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  09-05-1995  Recipe by:
Karen Wollam  Converted by MM_Buster v2.0l.

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