Recipe - Three Meat And Onion Meat Loaf Wbourbon-Onion Chili Sauce

2 One fourth Lb Ground Chuck
1 One half Lb Ground Veal
1 One fourth Lb Raw Hot Sausage (Remove From
: Casings)
3 Lg Eggs
2/3 cup Minced Yellow Onion
2 Scallions Finely Minced
1 Shallot Finely Minced
2 Plump
1 TB Kosher Salt
2 teaspoon Freshly Ground Black Pepper
2/3 cup Fine Dry Breadcrumbs
2/3 cup Warm Water
One half cup Minced Fresh Herbs *
2 Fresh Sage Leaves**
: Minced
2 Bay Leaves
: BourbonOnion 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 One fourth cup minced fresh parsley.) ** You may substitute
One fourth 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 1881527549