| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
sl |
Bread |
| 1/2 |
c |
Milk |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped fine |
| 1 |
|
Rib celery; chopped fine |
| 2 |
|
Cloves garlic; minced |
| 2 |
|
Carrots; peeled and grated |
| 1 |
lb |
Ground beef |
| 1/2 |
lb |
Ground pork |
| 2 |
lg |
Eggs |
| 1/4 |
|
Chopped parsley |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
Salt |
| 3 |
sl |
Bacon; up to 4 |
| 1/2 |
tb |
Ground pepper |
INSTRUCTIONS
She also puts in 1 LB. fingerling potatoes, 4 leeks, and then makes a sauce
of 1/2 cup light brown sugar, 1 tbsp. yellow ground mustard, and 1 tsp..
tomato paste.
Heat the oven to 375. Cut the bread and soak in the milk, in a small bowl
for 5 minutes. In the meantime, heat the olive oil in a skillet and add the
onion, celery, and garlic. Cook them until soft and clear. Remove from heat
and cool.
Place carrots in a large mixing bowl. Add the milk and bread mix, ground
beef, ground pork, eggs, parsley, Dijon mustard, salt and pepper. Add the
onion mixture. Using your hands or a fork, mix it all.
Place this in a large ungreased baking dish or roasting pan. Place the
bacon slices on top of this.(One time I had bacon, the next time I did not)
Place the potatoes and leeks around the loaf. ( I did not do this, since I
did have those two items.) Season with salt and pepper.
In a small bowl, mix the brown sugar, ground mustard and 2 tbsp. of water.
Stir in the tomato paste. She used paste that comes in a tube, which would
be very handy and less waste. Brush this on the loaf.
Bake, and brush the glaze on every 15 minutes. Bake 1 - 1/4 hours. Let
stand
10 minutes before slicing.
Posted to KitMailbox Digest by "Kris Farley" <Bashan@centuryinter.net> on
Apr 30, 1998
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