Name: The Ultimate Meat Loaf
Ingredients: 3 tb Butter; 1/2 lb Fresh Mushrooms; Save Caps, Chop Stems Fine; 1 lg Onion; Finely Chopped; 1/2 md Green Pepper; Finely Chopped; 2 Stalks Celery; Finely Chopped; 3 Cloves Garlic; Finely Chopped; 1/2 ts Dried Thyme; 1/2 ts Dried Crushed Rosemary; 1 lb Ground Beef Round; 1 lb Ground Pork; 1 lb Ground Veal; 1/2 lb Bulk Pork Sausage; 1 tb Dijon Mustard; 1/2 c Ketchup; 3 tb Worchestershire; 1/2 ts Tabasco Sauce; Salt And Freshly Ground Pepper; 3 Eggs; Beaten; 1 c Breadcrumbs Soaked In 1/2 C. Heavy Cream; 3 Strips Bacon; 2 tb Butter; Stuffed green olives; cut in half

Fly from all occasions of temptation, and if still tempted, fly further still. If there is no escape possible, then have done with running away and show a bold face and take the two-edged sword of the Spirit. Some temptations must be taken by the throat as David killed the lion; others must be stifled as David hugged the bear to death. Some you had better keep to yourselves and not give air. Shut them up as a scorpion in a bottle. Scorpions in such confinement die soon, but if allowed out for a crawl and then put back into the bottle and corked down, they will live a long while and give you trouble. Keep the cork on your temptations, and they will die of themselves.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Meatloaf, Meat	10	Servings

INGREDIENTS

3	tb	Butter
1/2	lb	Fresh Mushrooms; Save Caps, Chop Stems Fine
1	lg	Onion; Finely Chopped
1/2	md	Green Pepper; Finely Chopped
2		Stalks Celery; Finely Chopped
3		Cloves Garlic; Finely Chopped
1/2	ts	Dried Thyme
1/2	ts	Dried Crushed Rosemary
1	lb	Ground Beef Round
1	lb	Ground Pork
1	lb	Ground Veal
1/2	lb	Bulk Pork Sausage
1	tb	Dijon Mustard
1/2	c	Ketchup
3	tb	Worchestershire
1/2	ts	Tabasco Sauce
		Salt And Freshly Ground Pepper
3		Eggs; Beaten
1	c	Breadcrumbs Soaked In 1/2 C. Heavy Cream
3		Strips Bacon
2	tb	Butter
		Stuffed green olives; cut in half

INSTRUCTIONS

Heat the 3 tablespoons of butter in a medium skillet, add the mushroom
stems and saute over moderate heat, stirring, about 5 minutes or till most
of their liquid has evaporated. Add the onion, bell pepper, celery, garlic,
thyme and rosemary, reduce heat, cover, and simmer about 15 minutes, till
vegetables are soft and liquid has evaporated. Preheat oven to 350. Place
the meats in a large mixing bowl, add the sauteed vegetables and mix
lightly. Add the mustard, ketchup, Worcestershire, Tabasco, salt and pepper
to taste, eggs and breadcrumbs, and mix with hands till blended thoroughly.
Shape the mixture into a firm, thick oval loaf, place in a shallow baking
or gratin dish, drape bacon over the top, and bake 1 hour. Remove the bacon
strips and continue baking 20 - 30 minutes longer, depending on how thick
the loaf is and how crusty you want the exterior to be. Shortly before the
meat loaf is removed from the oven, heat the 2 tablespoons of butter in a
small skillet, add the reserved mushroom caps and saute, stirring, 2
minutes or till nicely glazed. Transfer the meat loaf to a large serving
platter, arrange olives over the top and garnish the edges with the
mushroom caps.
Recipe by: Town and Country Magazine / Gail's Recipe Swap
Posted to MC-Recipe Digest V1 #886 by Dianne Larson Ward
<dianne@olynet.com> on Nov 07, 1997

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