Roast Meat Loaf Or "Hedgehog"
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Roast Meat Loaf Or "Hedgehog"
  Roast    Meat    Loaf  
Last updated 6/12/2012 12:58:45 AM. Recipe ID 21587. URL: http://artofhacking.com/aohfood/21000/21587-roastmeatloaforhedgehog.htm
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      Title: Roast meat loaf or "hedgehog"
 Categories: 
      Yield: 4 Servings
 
      8 oz Mushrooms, sliced
           Butter
           Salt
           Freshly ground pepper
           Grated nutmeg
      8 oz Chicken livers
      1 lb Each ground beef, ground
           Pork, ground veal
      1 lb Sausage meat
      1 lg Onion, grated
      3    Fat cloves garlic, crushed
           To a paste
     10    Juniper berries, crushed
      1 ts Ground allspice
           Fresh thyme sprigs
      1    To 2 eggs
      8 oz Unsmoked bacon
           Bay leaves
           Branches of fresh rosemary
 
  Saute the mushrooms in butter until the juices run, then season with
  salt and pepper and nutmeg. Reserve. Remove the sinews from the
  livers and slice. In a large bowl combine all the ground meats,
  sausage, livers, onion, garlic, and juniper berries. Add the allspice
  and thyme leaves. Season with salt and pepper. Beat the eggs and add
  to the mixture together with the mushrooms. Mix with your hands
  thoroughly.
  
  Oil a roasting pan and place all the mixture in it, molding it into
  an oval shape. Adorn with the bacon slices, criss-crossed, tucking
  the ends under the meat. Strew some bay leaves and branches of
  rosemary on the top and sides. Cook in a preheated oven at 450
  degrees for 15 minutes, then lower the heat to 350 degrees and cook
  for 1 1/2 hours.
  
  When cooked, there will be lots of lovely juices in the bottom of the
  pan. Save them to flavor soup, stocks, or eggs. Remove the loaf and
  place on a serving dish. Serve hot or cold with a tomato sauce.
  
  For children, you might like to turn it into a hedgehog by pressing
  almonds into the meat to create prickles and placing 3 olives to form
  eyes and a nose. This should be done before the meat goes into the
  oven.
  
  




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Recipe ID 21587 (Apr 03, 2005)

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