Recipe - James Beards Meatloaf

2 pound Lean ground beef
1 pound Ground pork
1 pound Ground veal
2 Carrots, finely shredded
1 lg Onion, grated
4 Cloves garlic, finely
chopped (4 to 6)
2 teaspoon Salt
1 teaspoon Pepper
2 teaspoon Dijon mustard
1 teaspoon Crushed rosemary
One fourth teaspoon Nutmeg
One half teaspoon Hot pepper sauce
Three fourths cup Fresh white bread crumbs
One half cup Cream
3 lg Eggs
12 Strips bacon or salt pork,
(12 to 14)

Combine meats, vegetables, seasonings and mix well. Soak crumbs in cream
and add to meat mixture along with eggs, mixing well. Shape into compact
loaf with hands. Place on bed of bacon, reserving 45 slices to lay over
top of meatloaf.

Bake at 350 for 1One half to 2 hours, basting with juices if desired.

To serve cold, wrap in foil and weight as it cools. ( Do this in the
'fridge)

Serves 68

Variation: Substitute 1 lb. cubed ham for the pork (reduce salt to 1 tsp)
or use One half lb. ham and One half lb. ground pork.

NOTES : Serves 810

Posted to FOODWINE Digest 08 Mar 97 by cmfrtf cmfrtf@FLASH.NET on Mar 9,
1997