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The Ultimate Meat Loaf
Yield: 10 Servings
Ingredients and directions for this recipe
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
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.
See also:
Previous recipe The Ultimate Margarita
Next recipe The Ultimate Minestrone