Recipe - Meatloaf Bourguignon

JUDI M. PHELPS
2 One half pound Lean ground beef
One half pound Ground pork or
One half pound Sausage meat
2 lg Onions; chopped
3 cl Garlic; minced
One half cup Fresh parsley; minced
2 teaspoon Dried oregano
2 teaspoon Dried thyme
2 teaspoon Nutmeg
2 teaspoon Salt; optional
1 teaspoon Pepper
3 tablespoon Teriyaki sauce or
1 tablespoon Soy sauce; low sodium
preferred
2 tablespoon Dijon mustard
1 cup Dry red wine
2 cup Unsalted crackers; crushed
One half cup Walnuts; finely minced
2 Eggs; slightly beaten
One half pound Cheddar cheese; cut into
1/8inch slices
Parsley sprigs

Into a large bowl place all the ingredients except the cheese and parsley
sprigs in the order given. Knead the mixture well to mix thoroughly,.
Divide the mixture in half and form each half into a compact loaf
approximately 1 One half inches in depth. Place the cheese on the top of one of
the loaves and top with the other loaf. Pinch the loaves together well, to
seal. Place in a shallow roasting pan and bake in a preheated 400 degree
oven 1 hour. Remove from the oven. Slice the loaf and arrange slices on a
a warm platter. Garnish with parsley sprigs.

Judi's Notes: I think a 400 degree oven is too high for meat loaf and so
always bake my meat loaves at 350375 degrees and just cook it a few
minutes longer. I also like to remove some of the fat and juices that
accumulate in the pan about half way through cooking by using a turkey
baster to suction in out of the pan.

Source: The California Heritage Cookbook.

Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com or
juphelps@delphi.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini