Three Meat & Onion Meat Loaf W/bourbon-Onion Chili Sauce
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Three Meat & Onion Meat Loaf W/bourbon-Onion Chili Sauce
  Meat    Onion    Loaf    Chili    Dinner    Sauces  
Last updated 6/12/2012 1:26:43 AM. Recipe ID 61265. Report a problem with this recipe.
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      Title: Three meat & onion meat loaf w/bourbon-onion chili sauce
 Categories: Archives of, Dinner, Onions
      Yield: 8 Servings
 
 
    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.
  
  




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Recipe ID 61265 (Apr 03, 2005)

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