INGREDIENTS

INSTRUCTIONS

2 1/4 Lb Ground Chuck
1 1/2 Lb Ground Veal
1 1/4 Lb Raw Hot Sausage (Remove From
:          Casings)
3 Lg Eggs
2/3 c  Minced Yellow Onion
1 TB Kosher Salt
2 ts Freshly Ground Black Pepper
2/3 c  Fine Dry Breadcrumbs
2/3 c  Warm Water
1/2 c  Minced Fresh Herbs *
:          Minced
:          Bourbon-Onion Chili Sauce --
:          See Recipe
:          Garlic Cloves -- Minced
* For the mixed herbs, use fennel, thyme, marjoram, oregano, rosemary
and/or parsley. (If you don't have fresh herbs, substitute a mix of 3 Tbs
blended dry herbs with 1/4 cup minced fresh parsley.) ** You may substitute
1/4    tsp ground sage.
Place meats and eggs in a large bowl. With an electric mixer fitted with
paddle, or by hand, beat for 2 minutes. Add all ingredients except bay
leaves and chili sauce, and mix thoroughly. Turn mixture into a roasting
pan and firmly pack meat forming it into a long loaf 4 to 6 inches wide and
4 to 5 inches high. Place bay leaves on top. Cover and chill for at least 2
hours. Remove from refrigerator 1 hour before roasting. Preheat oven to 350
F. Bake meat loaf for 45 minutes. Increase oven temperature to 425 F and
bake for 40 minutes more. Serve with chili sauce. Makes 8 to 10 servings.
NOTE: As with many meat loaf recipes, you can personalize this by
substituting ground pork, more seasonings and a tsp of cayenne for the hot
sausage.
Recipe By     : Onions Onions Onions - ISBN 1-881527-54-9

A Message from our Provider:

“All suffering can be traced back to people disobeying God”