Three Meat and Onion Meat Loaf W/bourbon-Onion Chili Sauce

Title:
Three Meat and Onion Meat Loaf W/bourbon-Onion Chili Sauce

Yield:
8 Servings

Categories:
Archives
of,
Dinner,
Onions




Ingredients:









   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


       2    Scallions -- Finely Minced


       1    Shallot -- Finely Minced


       2    Plump


       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 *


       2    Fresh Sage Leaves** --


 :          Minced


       2    Bay Leaves


 :          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