Meat Loaf Bourguignon – Beef Veal Food Recipes

Recipe ingredients and directions:

Yield: 6 servings

2 1/2 lb lean ground beef

1/2 lb ground pork or 1/2 lb sausage meat

2 onions, chopped

3 cloves garlic, minced

1/2 c fresh parsley, minced

2 ts dried oregano

2 ts dried thyme

2 ts nutmeg

2 ts salt, optional

1 ts pepper

3 T Teriyaki sauce or 1 T low sodium soy sauce

2 T Dijon mustard

1 c dry red wine

2 c unsalted crackers, crushed

1/2 c walnuts, finely minced

2 eggs, slightly beaten

1/2 lb Cheddar cheese, cut into 1/8-inch 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 1/2 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 350-375 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.

Category: Beef Veal Recipes